traditional food @indonesia kuliner(";:)

Traditional food is a food passed down from generation to generation. However, not infrequently people judge the traditional food is the food village. Behind it all, good traditional food benefits and healthy content of the body.

You need to know there are many advantages of traditional food typical indonesia, ranging from Sabang to Merauke. Here is the explanation below.
Low fat
Traditional Indonesian food contains low fat, which is only about 20%. In contrast to western food that ranges more than 50% of total calories. For example traditional foods such as gado-gado, pecel or other traditional foods are healthy.

More natural or non-chemical
Chemical substances contained in food or drink, when consumed in the long term can cause the growth of cancer and other degenerative diseases. It has also been investigated and the conclusion of the main factors causing the health problem that is contaminated cells in the body by substances that should not.

In contrast to traditional foods, the process of preservation, coloring and flavoring more emphasized using natural ingredients that are less risky medical issues health problems. Therefore, the productive age becomes longer and quality.

Contains high fiber
Foodstuff is one of the richness of Indonesian culinary culture. Tubers such as yams, taro, cassava, gadung and bentoel are widely grown by crops and grain farmers. Tubers are easily available in traditional markets at lower prices.

Tubers that contain high nutrients, such as gadung for example, which contains high vitamin C so it is very beneficial to the body. Local food has two benefits at once. That is first, of course the fulfillment of family nutrition and second, as well as empowering local farmers. Can be said, in fact, the Indonesian community hereditary is a fibrous food eaters.

The price is cheaper
Many good and healthy traditional foods, such as rice uduk rich in protein content because there are chicken, eggs, tempeh, and others. Similarly, animal food sources such as mackerel, sardines, catfish, catfish, and eels, have a very high content of Omega 3. Almost the same as that contained in Salmon fish that cost much more expensive.

Those are some advantages of traditional Indonesian food. A big mistake if we can not take advantage of this culinary richness as well as-az. We need to socialize and educate the community about healthy and nutritious Indonesian traditional food. Even some people believe traditional food to be one of the traditional medicine that is efficacious to overcome various health problems.

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