Experts from Gushengtang suggest that many people in modern times eat less and less vegetables, which is a very unhealthy way of eating. So is losing weight. Eating more vegetables is good for losing weight. Here are four best vegetables to lose weight, which are slim and beautiful.

First, the most suitable diet vegetable for raw food: cucumber.

Propanoic acid contained in cucumber can inhibit the transformation of carbohydrates into fat in human body, thus reducing the accumulation of fat and playing a role in losing weight. Cucumber is sweet in taste and flat in nature, and has obvious effects of clearing away heat and toxic materials, promoting fluid production and quenching thirst. Modern medicine believes that cucumber is rich in protein, sugar, vitamins, carotene and various mineral nutrients, as well as malonic acid, cucurbitacin and fine fiber. It is a very good food for detoxification and beauty. The cucumber acid it contains can promote human metabolism and excrete toxins.

Second, a weight-losing vegetable for lowering blood fat and blood pressure: celery.

There are two kinds of celery, celery and cress, which are cold and slightly bitter. Entering the liver, stomach and bladder meridian, it contains protein, carotene, vitamin A/B/C/P, various amino acids and minerals. From the point of view of losing weight, it has the functions of lowering blood fat, lowering blood pressure and softening blood vessels, and has auxiliary effects on obesity, coronary heart disease and diabetes.

Celery is refreshing and delicious, and its taste is fragrant and delicious. Cooking with meat can enhance the flavor. Celery also has the function of losing weight, which can help fat burn and is good for the skin. Unfortunately, celery contains a light absorber, which makes the skin turn black easily in the sun after eating, which makes many MM who like celery very worried. Today, we found a way to have your cake and eat it. MM who wants to lose weight and whiten is not afraid of the dark when eating celery at night.

Third, moisten intestines and detoxify. Weight loss vegetables: leeks

Leek is warm, spicy to the living and sweet to the ripe. Enter the lung, stomach, liver and kidney meridians. It is a crude fiber food. The gastrointestinal tract expands rapidly after absorbing water, which can not only improve satiety and reduce food intake, but also moisten the intestines to relax the bowels and expel excess nutrients from the body. It plays an important role in losing weight.

Although leek is nothing special, it has a very good weight loss effect. Because leek is rich in crude fiber, it can excrete the waste in the body after eating, so it is also called "intestinal grass". Leek can be eaten with a variety of vegetables, which can play a rapid weight loss effect. Here is a quick way to lose weight.

Fourth, direct fat-reducing vegetables: radish.

Radish is pungent and sweet, and enters the lungs and spleen. Radish contains 6 calories per 100g, which is the lowest among root vegetables. Its mustard oil can promote the consumption and utilization of fat and directly achieve the purpose of losing weight. It is a good diet vegetable.

carrot

Carrot is our most common radish, which has the functions of invigorating spleen, promoting digestion, clearing away heat and detoxifying. The high fiber of carrots can help digestion, promote intestinal detoxification, remove junk toxins from the body, and alleviate obesity caused by poor detoxification. Carrots can also inhibit the desire for sweets and greasy food and help MM control her food intake. Carrots are rich in carotene and vitamin B, which helps us to improve our eyesight and moisturize our skin. Eating carrots in autumn can prevent dry skin and is a good anti-drying and weight-loss food.

Carrots contain sucrose and fructose, which are sweet and crisp. Many MM like to eat them raw. But when eaten raw, more than 70% of carotene can't be absorbed by human body and can't bring the best nutritional effect. There are two nutritious cooking methods: stewing and frying. After heat treatment, the utilization rate of carotene can reach 90%.

white radish

White radish is generally rectangular, spherical or conical, juicy and slightly spicy. Spicy taste comes from mustard oil in radish, which can promote gastrointestinal peristalsis, help digestion, regulate gastrointestinal function, accelerate the decomposition of starch and sugar, and thus reduce the chance of fat formation. Radish has high water content, about 94%, and is a low-calorie dietary fiber food.

Don't mix carrots with white carrots.

Many mm like to cook soup with carrots and white radishes, but this method is not nutritious. Vitamin C in white radish will be destroyed by anti-acid enzymes in carrot, which will reduce the nutritional value of radish. In addition, white radish should not be mixed with apples and mustard fruits and vegetables.