List the key information from the Australian Guide to Healthy Eating (AGHE) below.

The Australian Guide to Healthy Eating (AGHE) provides key information on the types and amounts of foods, food groups and dietary patterns that aim to:

1. Promote health and wellbeing.
2. Reduce the risk of diet-related conditions, such as high cholesterol, high blood pressure, and obesity.
3. Reduce the risk of chronic diseases such as type 2 diabetes, cardiovascular disease, and some types of cancers.

The AGHE divides foods into five groups and recommends the number of servings from each group that should be consumed daily:

1. Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties.
2. Vegetables and legumes/beans.
3. Fruits.
4. Milk, yoghurt, cheese and/or alternatives, mostly reduced fat.
5. Lean meats and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans.

The AGHE also includes advice on the consumption of:

1. Unsaturated fats and oils: These should be consumed in small amounts.
2. Saturated fats, sugars, and sodium (salt): These should be limited.
3. Alcohol: If chosen to be consumed, it should be done so in moderation.

The AGHE also emphasizes the importance of adequate water intake and physical activity.