Introduction to Thai Food

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Thai food is a cultural inheritance transferred to and from generations. In Thai eating culture, rice is the main component to be consumed with other supplement. The Thai menu is composed of diverse methods on cooking; for instance, boiling, soup, frying, spicy salad and the chili paste with the combination of tastes; sour, salty, sweet and spicy those are rarely found in other national cousins.

Basically, the preparation and the cooking methods of the Thai food are delicate. In addition, the decoration by using various colors of vegetables and fruits including the carving of these materials use the arts inherited from the ancient time. These make the Thai food popular in many countries.

The Thai food whether a set or a one-plate dish, each provides five groups of nutritional values; carbohydrate, protein, fat vitamins and minerals including fibers and in sufficient amount. Good quality of protein comes from various meats; chicken, pork, beef, egg and the seafood. It also provides adequate fat either from plants or animals, generally, almost of the cooking methods require small amount of oil and not too much meat but emphasize on various vegetables and fruits which are the sources of vitamins and minerals, i.e. beta carotene to keep fresh and to prevent from cancer. Besides, the fibers in vegetables and fruits are good fro evacuation and reduce the cholesterol in blood. Spices supplement; for instance, ginger, galangal, lemon grass, kaffir lime leaf, sweet basil and krachai provide tasty fragrance and also medical substances to prevent and heal some diseases; i.e. obesity, cholesterol, heart disease, diabetes and cancer etc.

By the way, consumption of the Thai food in sufficient quantity and proportion to daily needs would supply adequate nutritional substance that suitable for adults who require weight control. Thai food is outstanding in the combination of tastes and the nutritional values which are different from others and make the food popular all over the world.

Wevangti

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