Kitchen safety, nutrients and national cuisine

Cookery is one of humanity’s oldest arts: it arose together with the use of fire, farming and herding. By the 19th century tomatoes, cabbage, potatoes and beetroot began to be grown in Uzbekistan. For normal development the body needs proteins, fats, carbohydrates, mineral salts, vitamins and water. Protein is plentiful in meat, fish, eggs, grain and dairy; it builds new cells and supports growth. Fats give heat; vegetable oils are obtained from cotton, sunflower, olive and others. Carbohydrates are the main source of energy: found in sugar, honey, fruit, vegetables, milk and grain products. Vitamins are in vegetables and fruit, grain, fish and dairy and help protect against illness. Foods are divided into 6 groups: milk and dairy; meat and meat products; grain products; vegetables and fruit; food fats; sugar and sweets. A balanced diet from different groups is needed.