The Chinese kitchen boasts several nutritional stars in terms of favorite foods and spices. Chinese cuisine follow the U.S. Department of Agriculture's Food Pyramid guidelines for proportions. The largest part of the diet comes from rice and grains, followed by vegetables and then fruits. Most Chinese use meat sparingly. Dairy products are used significantly less than in the United States.
Rice and Other Starches
The food most associated with Chinese cuisine is rice, which is often eaten several times a day. Rice offers a good source of thiamine, niacin, iron, riboflavin, vitamin D, calcium and fiber and contains all eight essential amino acids, though low in lysine. It has no fat or cholesterol, no additives, no preservatives and no gluten, and is low in sodium. Other starches popular in the Chinese kitchen include millet, wheat, buckwheat, yam and sweet potato.
Vegetables and Fruits
Vegetables cut in small pieces normally accompany a meal with rice or noodles as its base. Some of the most popular vegetables in the Chinese kitchen are Chinese cabbage, mustard greens, turnips, radishes and mushrooms. The Chinese often consume fruits for deserts or use them for flavorings in dishes. Favorite fruits include the peach, apricot, plum, apple, jujube date, pear and orange. Several of these foods are among the world's healthiest in nutritional impact.
Meats, Fish, Seafood
The Chinese do not eat much meat, but chicken and pork seem to be the most popular options. In areas near water, fish and seafood may also be added to the diet. Another popular source of protein is tofu, which is made from soybeans.
Tea
No meal would be complete in China without tea. Tea plays a significant role in its culture and history. The Chinese originally used tea as a medicine, and the National Institutes of Health are looking into many of its potential health benefits. Some research indicates that tea may be helpful in preventing bladder, esophageal, ovarian and pancreatic cancers, and it may also reduce the risk or delay the onset of Parkinson's disease.
Spices
Ginger, garlic, cinnamon, red pepper and spring onion, also known as green onions, are the major spices used to flavor Chinese food. The National Institutes of Health is actively researching many of these for health and medical benefits. For example, numerous studies on garlic indicate that it may reduce blood pressure, the risk of colon, rectal and stomach cancer and ameliorate the effects of atherosclerosis. Ginger can relieve nausea and may be helpful in the treatment of rheumatoid arthritis and osteoarthritis.
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