Vegetarian cuisine

Vegetarian cuisine is a type of food that excludes meat and products derived from animals. This type of cuisine is practiced by people who follow a vegetarian diet for various reasons including ethical, health, environmental, religious, political, cultural, aesthetic, or economic.

Overview[edit | edit source]

Vegetarian cuisine involves the use of vegetables, fruits, grains, nuts, seeds, and legumes. It can also include dairy products and eggs, depending on the type of vegetarian diet being followed. There are several types of vegetarian diets, including vegan, lacto-vegetarian, ovo-vegetarian, and lacto-ovo vegetarian.

History[edit | edit source]

The concept of vegetarianism has been practiced since ancient times in many cultures around the world. In India, vegetarianism has been closely associated with the concept of ahimsa, or non-violence towards animals. In the West, the vegetarian movement gained momentum in the 19th and 20th centuries due to concerns about animal welfare and health.

Health benefits[edit | edit source]

Numerous studies have shown that a vegetarian diet can provide a range of health benefits. These include lower rates of obesity, heart disease, high blood pressure, and type 2 diabetes. Vegetarian diets are typically high in fiber, folic acid, vitamins C and E, and tend to be lower in calories and saturated fat.

Vegetarian cuisine around the world[edit | edit source]

Vegetarian cuisine varies widely around the world, reflecting local agriculture, cultural and religious traditions. In India, for example, vegetarian cuisine is widespread due to religious beliefs. In the West, vegetarian cuisine often includes a wide variety of dishes from different cultures, including Italian, Mexican, Chinese, and Middle Eastern cuisines.

References[edit | edit source]

Vegetarian cuisine Resources
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