Mongolian cuisine is one of the oldest and most diverse in the world. Known for its hearty, rich flavors and iconic dishes such as buuz (dumplings), Khuushuur (fried pastries) and Tsuivan (stir-fry noodle dish), Mongolian food is a favorite among many food lovers.
But is it healthy?
The answer to this question really depends on what ingredients are used in the dishes. Traditional Mongolian dishes are often made with simple ingredients that are high in protein, low in fat, and rich in vitamins and minerals.
For example, many traditional dishes rely on proteins like beef, mutton or yak meat, as well as legumes like beans or peas. Vegetables like radishes, cabbage, tomatoes, onions and garlic also commonly feature in Mongolian recipes.
In addition to being high in protein and low in fat, Mongolian food is also known for its use of spices. Spices such as cumin and chili peppers help to add flavor to dishes without adding too many calories or saturated fat. Herbs like dill and parsley can also be used to add flavor while helping to reduce sodium levels.
Another benefit of Mongolian cuisine is its focus on fermented foods. Fermented foods such as kimchi can help boost digestion while providing a range of health benefits including improved immunity. Fermented dairy products like airag (fermented mare’s milk) are also popular in Mongolia.
Overall, traditional Mongolian cuisine can be considered healthy if the right ingredients are used. By relying on lean proteins, fresh vegetables and herbs for flavor, along with fermented foods for added health benefits, it’s possible to enjoy a nutritious meal from this ancient cuisine.
Conclusion: Mongolian food can be considered healthy if the right ingredients are used in its preparation. It relies on lean proteins coupled with fresh vegetables and herbs for flavor along with fermented foods for added health benefits.