Why is the nutrient list different for every food group?
Nutrients relevant to one specific food group may not be as important to another. For example, cholesterol is present in meats but is not present in fruit and vegetables. When nutrients do not contribute significantly, emphasis is now directed towards components more specific to the group. This allows the addition of more detailed information on the types of fats in the fats and oils group, reporting of beta-carotene and lycopene in the fruit and vegetable groups, and inclusion of values for alcohol and caffeine in the beverage group.
