Chinese food is famous for its diversity and health value. Since every province in China has different geography and climate, the cuisine varies in how the food is made, and what ingredients and seasonings are used.
Carbohydrates
Rice and noodles are the core of the Chinese diet, followed by vegetables and bread. The total carbohydrates range from 65 percent to 70 percent of the daily calories, depending on the province.
Proteins
Protein sources often come from legumes and plant-based foods such as tofu. Meat is often served as a side dish, and often consists of pork, poultry and fish, which make up about 15 percent to 20 percent of the diet.
Fats
Typical Chinese cooking contains little added fat because the food is often stir-fried, steamed or sauteed. But westernized Chinese food tends to have a much higher fat content. Corn oil or peanut oil are commonly used.
Vitamins and Minerals
Because Chinese cooking uses more than 200 types of vegetables, the cuisine is rich in all nearly all vitamins and minerals, especially in vitamin C, folate and magnesium.
Warning
Chinese food often contains high sodium and very little calcium. Therefore, do not add or add very little salt or soy sauce if you are watching your sodium intake, and get your calcium from dairy products or supplements.
References
- "Perspectives in Nutrition"; Gordon Wardlaw and Margaret Kessel; 2002
- Chinese Food
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