Indian Food Nutrition

India is a country where customs, religion and diets are very different.

Indian cuisine is very complex and rich in spices and herbs depending on the region, being characterized by a multitude of techniques and dishes. It uses ingredients based on ancient principles and the traditional herbal medicine. Thus a fatty food which can cause unpleasant body changes will be associated with a drink or a preparation with lemon or vinegar based ingredients, designed to reduce the satiety.

Depending on the region they live, some Indians choose whether they are vegetarian or not. For instance in the northern part of the country where the climate is colder, they take the needed proteins from meat. As the temperature gets higher, the meals rely on the use of grain such as rice, wheat and maize. Fats such as mustard oil, groundnut oil as well as the famous "ghee" are used in all regions in almost all the preparations.

Ingredients like milk or yogurt are present in the majority of Indian compositions. Indians use them when preparing dishes ranging from curry and chicken to salads and rice. Milk is present in many sauces having the role of reducing the extremely spicy flavour or the excess of fats.

Fruits are also highly used in Indian cuisine, not only in deserts but to prepare the basic foods also. Fruit and meat combination is one of the Indian's specialities. The most frequently used fruits in Indian cuisine are: mango, pineapple, dates, guavas, grapes, watermelon, oranges or mango.

Vegetables represent the basis of Indian foods as many Indian people are vegetarians because these meals are very rich in fiber and healthy nutrients. When preparing their meals they use vegetable such as beans, carrots, cabbage, tomatoes, cauliflower, potatoes, cucumbers or radishes. These foods contain vitamins and nutrients which produce antioxidants due to the use of vegetables which are fighting against heart disorders, blood pressure or diabetes. Spices are another Indian speciality as they use special spices that are hard to find elsewhere in the world.

The calories and the nutrition in the Indian foods depend on how the foods are cooked. Overcooking often destroys the nutrition. In order to keep it, Indian people have to respect some basic rules. Too much cream or yogurt will add the taste but the nutritional value will be lost. Vitamins and minerals loose their properties if overcooked. Thus instead of deep frying a stir-fry is recommended. Also, for good results the vegetables need to be chopped in large pieces and never washed after being cut in order not to loose their vitamins when cooked. A healthy way of living requires healthy habits especially when cooking, and Indians are a people who are very familiar with these rules.

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