Thai food is a popular ethnic cuisine which is a mixture of the five fundamental flavors including spicy, salty, sweet, sour and bitter. Harmony is the key guiding principle behind each and every Thai dish, from its taste, texture, consistency, and color, sizes, cut to presentation. These factors make Thai food more interesting. They put greater emphasis on lightly prepared dishes with strong aromatic components. Much interesting is the wonder that a Thai Dish can bring to our body.
Thai food has many nutritional secrets that each and every foodie must discover. From the process of cooking, presentation until it reaches to your table magnificent culture, tradition or customs of Thailand can be noticed.
The wonders of Thai food are based on the attraction of opposites: hot curry paste and cool coconut milk; sweet noodles with the shock of salty crunch; or sharp lime paired with deep fish sauce.
Let’s now discover some of the nutritional secrets that Thai cuisine provides:
Thai dishes contain a variety of fresh herbs and spices. Onions, shallots, garlic and ginger as part of basic ingredients and for the garnishes they usually use coriander, spring onions, and basil.
Onion - Onions make us cry, but they also are the ones that help heal and protect our bodies when they are wounded or ill. Onions contains load of organic sulfur, vitamins, minerals, fiber, and antioxidants. They help prevent and treat several different types of cancers.
Shallots - Shallots can be easily digested and contain 6 times more phenolics than the lowest-ranked onion, the Vidalia. They are an excellent source of vitamin C, potassium, dietary fiber and folic acid and also contain calcium, iron and protein in large quantities.
Garlic - This wonderful herbal plant, grown for its underground root or bulb, contains health promoting phyto-nutrient substances that have proven benefits against coronary artery diseases, infections and cancers.
Ginger - Modern scientific research has revealed that ginger possesses numerous therapeutic properties including antioxidant effects, an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
Coriander - include its use in the treatment of skin inflammation , high cholesterol levels, diarrhea, mouth ulcers, anemia, indigestion, menstrual disorders, smallpox, conjunctivitis, skin disorders, and blood sugar disorders, while also benefiting eye care.
Spring onions - rich in Vitamin A, B complex, C and K. They also contain plenty of minerals such as copper, manganese, iron and calcium. The leaves of spring onions contain several important vitamins like folic acid, niacin, riboflavin, pyrodoxine and thiamine. Spring onions have anti-bacterial and anti-viral properties that help to treat viral infections, cold, flu etc.
Basil - Basil also provides vitamin A, which contains beta-carotenes, powerful antioxidants that protect the cells lining a number of numerous body structures, including the blood vessels, from free radical damage. This helps prevent cholesterol in blood from oxidizing, helping to prevent atherosclerosis, heart attacks, and stroke. Other vitamins and minerals in basil include iron, calcium, manganese, magnesium, vitamin C and potassium. Not surprisingly, basil also has antibacterial properties and contains DNA-protecting flavonoids.
This facts truly satisfy that Thai foods are really THAI-TASTIC than ever!
©Sheena Nayve
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