Vegetarian-Eatwell-Guide.pdf

Vegetarian Eatwell Guide

1. Each serving (150g) contains
of an adult’s reference intake
Typical values (as sold) per 100g: 697kJ/ 167kcal
Check the label on
packaged foods
Energy
1046kJ
250kcalFatSaturatesSugarsSalt
3.0g1.3g34g0.9g
15%38%7%4%
13%
Choose foods lower
in fat, salt and sugars
© 2018 by the Vegetarian Society of the United Kingdom Ltd
Use the Vegetarian Eatwell Guide to help you get a balance of healthier and more sustainable food.
It shows how much of what you eat overall should come from each food group.
Vegetarian Eatwell Guide
2000kcal 2500kcal = ALL FOOD + ALL DRINKSPer day
Eat less often and
in small amounts
Choose lower fat and
 lower sugar options
E
a
t
 
a
 w
id
e
 variety of vegetarian proteins including
p
le
n
t
y
 o
f b
e
ans and pulses. Choose vegetarian
m
e
a
t
-
a
lte
rn
a
tives lower in fat and salt
P
o
ta
to
e
s
, b
r
e
a
d
,

r
i
c
e
,

p
a
s
t
a

a
n
d

o
t
h
e
r

s
t
a
r
c
h
y

c
a
r
b
o
h
y
d
r
a
t
e
s
         Choose w
ho
le
g
ra
in
 o
r
 
h
ig
h
e
r
 
fi
b
r
e
 
v
e
r
s
i
o
n
s
 
w
i
t
h
 
l
e
s
s
 
a
d
d
e
d
 
f
a
t
,
 
s
a
l
t
 
a
n
d
 
s
u
g
a
r
F
r u
i t a
n
d
v e
g
etables
Oil & spreads
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
    E
a
t a
t le
a
s
t 5
 p
o
rtio
n
s
  o
f   a
  v a r ie ty of fruit and vegetables every day
LOW LOW HIGH MED
Choose unsaturated oils
and use in small amounts
Dairy and alternatives
6-8
a day
Water, lower fat
milk, sugar-free
drinks including
tea and coffee
all count.
Limit fruit juice
and/or smoothies
to a total of
150ml a day.
V
e
g
e
ta
ria
n
p
roteins: beans, pulses, eggs, nuts etc.
http://www.nationalarchives.gov.uk/doc/open-government-licence/version/1/open-government-licence.htmThis vegetarian version of the Eatwell Guide was adapted with permission by the Vegetarian Society from the original, under the terms of the
The Eatwell Guide is a Crown Copyright publication of Public Health England in association with the Welsh government, Food Standards Scotland and the Food Standards Agency in Northern Ireland.