Ethnic kitchens of different people of the world become more popularly every year and gradually take root into our life. In terms of dietology and healthy nutrition, some national cuisines differ from the others in high content in ingredients of substances useful and necessary to an organism. What world kitchens carry to the most useful?
Instruction
1. Japan – one of the countries with the most long life among the population. Carry greens, the Beijing cabbage, seaweed, rice, soybeans and soy products to fundamental products of Japanese cuisine (tofu, miso paste). Fish is consumed by Japanese much more often, than chicken or meat, unlike the European countries. It means that the content of the nonsaturated fats useful to a cardiovascular system, considerably exceeds saturated fats which are in meat of a bird or beef. Even sweeties habitual to us in Japanese cuisine are made of ingredients which are received from rice or beans. What does this kitchen even more great, so it is a cooking method. In Japan when cooking practically don't use fat. Here carry tea to the consumed drinks, is more rare – wine. Brown rice fills up a food allowance with the high content of cellulose.
2. Dishes of Thai cuisine include a fresh vegetables, greens and spices. Thais like to cook rice soup and also curry dishes with fish, coconut milk and also fill up dishes with numerous herbs and spices (such as, chili pepper, a coriander, a saffron, a turmeric, cilantro, caraway seeds). In Thailand the low level of gastrointestinal cancer diseases, and it is quite probable, it is explained by high consumption of certain spices, for example, of ginger and a lemongrass which favorably influence an alimentary system. As well as in Japan, the main methods of cooking are frying or cooking on couple, with use of a minimum of fat. Often Thai meal comes to the end with giving on a table of fresh fruit, than sweet desserts.
3. Greece is in the heart of Europe. It is known for the Mediterranean diet which helps to strengthen the cardiovascular system of an organism. Greek cuisine includes the high content of nonsaturated fats (olive oil, fish) and also low content of saturated fats (meat and fried dishes). To the most popular to products in Greek cuisine carry olives, nuts, seafood, goat cheese, yogurt, the stuffed grapes leaves, even mutton. Many sauces are cooked on the basis of tomatoes, and the majority of salad sauces – from a combination of olive oil and vinegar.
4. Traditional Mexican dishes are cooked with use of beans, rice, tomatoes, grain flat cakes and corn. Beans and rice together form a complete protein so it is a great option for vegetarians. Consumption of avocado or to the guakomola is most widespread, the containing nonsaturated fats bringing to an organism there is more benefit, unlike sour cream or cheese habitual to us.