Importance of vegetables in Thai food

Vegetables have always taken an important part in Thai food. Vegetables are common in various dishes such as Kaeng Noppakaaw, Kaeng Nor Mai, Kaeng Liang, Kaeng Kae, Kaeng Hua Pli, Kaeng Som, etc. It can be said that there are many Thai dishes that taste good if they are taken with vegetables. Raw and boiled vegetables are taken with many delicacies such as plaa. This is a Thai salad prepared with partially cooked meat. Plaa gets extra flavor if added with fresh vegetables. Same happens with the dishes named Lon i.e. crab sauce and Lap. Lap is a type of chicken, beef and pork salad. Namprig is another one which tastes awesome if added with some vegetables.

The green leaves of khannaa, Tamloeng, Pakbung and lettuce help in gaining Vitamin B2. This should be taken with some meat. The green leaves contain vit. A. This is helpful when combines with cooking oil. Yellow and deep green vegetables give rise to Betacarotine. This is actually an anti cancerous content which turns to be Vit A. Yam is a Thai salad prepared with meat and vegetables. Though meat is present still vegetables is the main ingredient in this Thai recipe. Thai people are fortunate enough to have less fat. Thai foods have more food values as it contain lots of fresh vegetables, herbs and spices. Thai foods usually have its own feature and taste.

Thai foods are internationally famed. Flavor is an important part of Thai cooking. Each of the Thai dishes has more than on flavor. In Kaeng Khieo Wan egg plants are present and these plants help in reducing the greasiness and also hot flavor. The garnishing of Thai food is really interesting. The nutritional and medicinal values of Thai foods are tremendous. Thai food can easily blend with any other food e,g, Panaeng Kai is also used in sandwich. We can conclude as Thai food cooking is really interesting and you just can do wonder with fresh colorful vegetables.