It goes, you are what you eat. If the saying is true then we the Indians are a healthy, sturdy and hardworking nation. But what connection we can establish between our health, sturdiness, hard work and our food?
No doubt Indian foods are rich in taste and texture but what makes them really healthy? Indian foods are cooked in minimal amount of oils and fats. Several of the food items are cooked using healthy cooking methods. If we take a closer look at Indian cuisine, we find that Indian foods consist of mainly four parts, rice, flour, pulses and dairy products. These main food items are further garnished with a variety of different spices and nuts to add to their dietary effect. Let us have a closer look at four main parts of Indian cuisine.
Flour or wheat flour is used for making roti or chappati. Ideally a chapatti should be made of wheat flour, soya beans, black grams and bran. The flour made of combination are higher in energy and a rich source of carbohydrates. A medium size chappati contains around 60 calories.
Rice, the cereal grain is also rich in carbohydrates and fiber. A plate of 200 grams of white rice contains around 420 calories. Edible pulses from legume family are rich in proteins, dietary fibers, vitamin B1 and iron. The pulses are helpful in major functions of the body. They help in maintaining blood sugar and cholesterol. Milk, curd and paneer (cheese) are also a main part of Indian foods. While a glass of milk provides you enough energy to nourish your fatigued body, a bowl of curd in the morning keeps you refreshing. All these dairy products are a good source of calcium, carbohydrates and proteins.
It is well known fact that Indian spices have enormous health benefits. These spices include turmeric, ginger, garlic, black pepper, cumin, sesame seeds, cloves and several other such spices.
Cooked with traditional methods, Indian foods have their health benefits which the world is recognizing with each passing day. In this case, Indian restaurants throughout the world have played their important part by introducing true Indian foods to non-ethnic population.