INDONESIA is a country rich in ethnic, cultural, racial, and religious. Thus, it is not surprising that many differences between a localand regional lainnya.Begitu well as food intake, each province or an island usually has its own staple food.


However, the staple food of Indonesia in general is rice.  People who used to consume rice as a staple food that is resident in the western part of Indonesia, such as Java and Sumatra. Any type of rice inIndonesia is different, every region has typical of a rice  each.


1. Rice
Rice is rice that has been boiled. Besides consumed Indonesia, rice is also eaten most of the people of Asia as a major source of carbohydrate in the daily menu. Rice as a staple food is usually served with a side dish to complement the flavor and also complement the nutritional needs of a person. Rice can be worked over with other food ingredients into new dishes, like fried rice, yellow rice or rice Kebuli. Rice is the staple food can be said for people in Asia, particularly Southeast Asia.


2. Sago
As a source of energy, equivalent sago with rice, maize, cassava, potato, and wheat flour. Sago can be used as potential food sources of carbohydrates because abortion is quite high at 84.7 grams per 100 grams of material. However, unfortunately, sago including food very poor in protein. Sago flour protein content of only 0.7 g/100 g, much lower than the rice flour, corn, and wheat. If viewed from the levels of vitamins and minerals too, sago have lower levels when compared with other staple foods.


Because of the potential of sago which is not as complete nutrition and other basic foodstuffs as well, sago should be consumed together with other materials that better levels of nutrition. The concept of diversification of food consumption such as that which has been practiced by traditional people of Maluku and Papua. They combine the sago with fish (as a source of protein) and various vegetables (as sources of vitamins, minerals, antioxidants, and fiber food).


3. Corn
Although in the past part of our society to use corn as a staple food, is now classed as more vegetables, snacks, and processed into a side dish. When viewed more closely, the nutritional value of corn is not less than rice. In the energy contained 100 grams of rice for 360 calories, equivalent to the energy in corn. Carbohydrate content of corn is also largely composed of starch that can be filling.


Besides the three staple foods that, in fact there are some other foods that are considered potentially be an option as a staple food of Indonesian society namely potatoes, papeda, arrowroot tuber, taro, cassava, rice Meras, glass noodles and bihum, wheat bread, and noodles