Spices abound in Indian cuisine. Every region of the country is known for its particular delicacy or regional meal. This is why Indian cuisine has such a diverse selection of dishes. The nutritional value differs in different regions of the country due to the fact that each location has varied dietary contents. According to the Ministry of Health and Family Welfare’s Comprehensive National Nutrition Survey,States like Haryana, Rajasthan, Tamil Nadu, and Gujarati eat a lot of dairy products, whereas states like Meghalaya, Odisha, and Mizoram consume very little.
States like Tamil Nadu, Odisha, and Maharashtra have high levels of pulses in their diets, whereas Sikkim, Arunachal Pradesh, and Meghalaya have minimal amounts.
Maharashtra, Karnataka, and Odisha have the highest dietary consumption of green leafy vegetables, while Kerala, Himachal Pradesh, and Tripura have the lowest.
Fruit consumption is abundant in Goa, Delhi, Kerala, and Tamil Nadu, while in Bihar, Jharkhand, Odisha, and Chattisgarh, it is insufficient.
Roots and tubers such as potatoes and radishes are common in the diets of people in Madhya Pradesh, Uttarakhand, and Odisha, but only in small amounts in Punjab, Sikkim, and Himachal Pradesh.
Other vegetables are consumed in large quantities in states like Telangana, Tamil Nadu, and Andhra Pradesh, while they are consumed in small quantities in areas like Punjab, Mizoram, and Arunachal Pradesh.
This graph depicts India’s vast culinary diversity. Traditional Indian ingredients such as amla, turmeric, ghee, and others are high in nutritional content and are used in most daily dishes.
Let’s have a look at the nutritional content of some of India’s most popular meals.
In India, roti is a popular bread option. It’s found in almost all traditional Indian dishes. Whole wheat or Maida are used to make several varieties of rotis. Carbohydrates, protein, and fibre are all found in roti.
Pulses are another common ingredient in regular Indian cuisine. Green gramme beans (moong), black eyed beans (chawli), red lentils, and other pulses are commonly utilised in Indian cuisine. Proteins, vitamin C, vitamin A, potassium, and carbs are all found in pulses.
3. Dairy Products
Cows are revered in India, which boasts the world’s greatest cattle population. Paneer is a good source of protein for vegetarians and vegans. Sodium, potassium, and calcium are all found in dairy products like milk and curd.
It’s a common ingredient in South Indian curries and cuisines. Iron, sodium, potassium, magnesium, vitamins B-6, protein, and fibre are all found in coconut. It’s a nutrient-dense substance.
Jaggery is a traditional sugar substitute found in Indian sweets such as ladoos, halwas, modak, and ambal. It contains iron, magnesium, potassium, manganese, and carbs, making it a healthier alternative to processed sugar.
As a result, Indian nutrition originates from a variety of diverse products, and a standard Indian cuisine is a well-balanced meal. Let us not forget the importance of the nutritious content in our traditional foods and its positive impact on both our long-term and short-term health in these times of rising fast food demand.
There are so many ingredients that you can add to enhance your cuisine. These are some of the best Indian cuisine in Melbourne that serves you the best of food to satisfy your taste buds.