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Selección de alimentos (Plato del Buen Comer)

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Selección de alimentos (Plato del Buen Comer)

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About this activity

En este juego se presentara el Plato del Buen Comer en donde seleccionaras el alimento que se te pide.

Created by

NAYELI BLANQUEL GONZALEZ
NAYELI BLANQUEL GONZALEZ
Mexico

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Selección de alimentos (Plato del Buen Comer)
 

Selección de alimentos (Plato del Buen Comer)Online version

En este juego se presentara el Plato del Buen Comer en donde seleccionaras el alimento que se te pide.

by NAYELI BLANQUEL GONZALEZ
1 Sandia 2 El pescado 3 El trigo 4 El Pan 5 La Manzana 6 El tomate 7 Leche 8 Champiñon 9 Guisantes 10 Frijoles

Explicación

Es una fruta refrescante y dulce de la familia de las cucurbitáceas, originaria de África tropical y con un alto contenido de agua.

Es un alimento fundamental en una dieta saludable, aportando proteínas de alto valor biológico, vitaminas como la A, D, B12, y minerales como yodo, fósforo y calcio.

Es un cereal fundamental en la alimentación que se usa para elaborar pan, pasta, galletas y fideos.

Es un alimento básico, económico y versátil, elaborado principalmente con harina de cereales, agua y sal.

Es una fruta completa y saludable. Tan solo una manzana mediana contiene 5 gramos de fibra, 20 % del valor diario recomendado.

Es una fruta-hortaliza, con bajo contenido calórico y rico en agua, fibra, vitaminas (C, K, A, B) y minerales (potasio, fósforo), además de ser una excelente fuente de antioxidantes como el licopeno, que contribuyen a la salud cardiovascular y a la protección celular.

Proporciona proteínas de alto valor biológico, calcio, vitaminas (A, D, B) y minerales.

Es un hongo muy nutritivo, bajo en calorías y sodio, rico en fibra, vitaminas del grupo B, vitamina D, y minerales como potasio, fósforo, selenio y zinc.

Son legumbres nutritivas, ricas en fibra, proteínas vegetales, vitaminas (como la C y del grupo B) y minerales (potasio, fósforo, hierro, magnesio).

Rica en proteína vegetal, fibra, vitaminas B, hierro, ácido fólico, potasio y otros minerales

 
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