What vegetables do you often eat to reduce fat? In daily life, many dishes contain a lot of fat, and the foods with more fat are mostly red meat and cream. We should control the daily intake of fat and eat more vegetables. Here I would like to introduce to you which vegetables can be eaten regularly to reduce fat.
What vegetables do you often eat to reduce fat? 1 leek.
Leek contains a lot of vitamins and crude fiber, which can enhance the body's digestive function, make the intestines smoother, and quickly eliminate excess fat in the body.
cucumber
Cucumber has a very good weight loss effect, which can promote intestinal peristalsis and inhibit the conversion of sugar into fat. Raw cucumber has the best fat-reducing effect, and it can also be made into cucumber juice while it is hot.
Giant algae
It is also rich in potassium and cellulose, which can induce diuresis and relieve constipation. Kelp tofu soup has a very good effect on reducing fat, because tofu can promote the decomposition of fat, and kelp can supplement the iodine deficiency in the decomposition process.
garlic
Garlic can inhibit the synthesis of cholesterol and fatty acids, thus inhibiting the rapid accumulation of fat. But garlic should be eaten in moderation, otherwise it will do harm to the body.
wax gourd
Wax gourd can inhibit the conversion of sugar into fat, and it also has a good effect on urination and defecation. Moreover, because the calories of wax gourd are very low, eating wax gourd often can not only reduce fat, but also will not bring a burden to the body.
bean sprout
Bean sprouts are foods with little calories but a lot of water, so we won't form too much fat when we eat bean sprouts, which also reduces the accumulation of fat from the side.
Small carrot
Enzymes contained in radish can promote the dissolution of fatty foods and prevent fat accumulation. At the same time, it can also play a good laxative role. When eating radishes, I suggest that everyone eat white radishes, and the effect will be better.
What vegetables do you often eat to reduce fat? 2 Recommend recipes for people with hyperlipidemia.
First, whitebait mustard porridge
Ingredients: japonica rice150g, mustard100g, whitebait 50g, salt 2g.
Exercise:
1. Wash the japonica rice, soak it in cold water, then put it in a pot, add an appropriate amount of broth, boil it with high fire, and finally cook it slowly with low fire.
2. Wash and cut the mustard heart, and blanch it for later use.
3. Wash whitebait for later use.
4. After the porridge is cooked, add whitebait and mustard powder, cook for a while with high fire, and then add salt to adjust the taste, and serve.
Second, fish head tofu soup
Ingredients: 600g of silver carp head, 400g of tofu (South), 75g of winter bamboo shoots, 25g of mushrooms (fresh), 20g of green garlic, 30g of peanut oil, 0/5g of bean paste/kloc-0, 5g of ginger/kloc-0, 5g of sugar and 0/0 of cooking wine.
Exercise:
1. Wash the head of silver carp, scale it, gouge out 2 knives near the back of the head, then wrap it in bean paste and marinate it with soy sauce. Wash, slice and steam the winter bamboo shoots, wash and cut the green garlic, and wash and cut the ginger.
2. Cut the tofu into pieces with a length of 4 cm and a thickness of 1cm, put it in a boiling water pot for a while, and finally remove the beany smell and take it out.
3. Put the net pot on medium fire, pour in peanut oil and burn it to 80% heat. Fry the front end of the fish head in a pot until it turns yellow, decant the remaining oil, then cook the wine, add sugar and soy sauce, and simmer slightly. Turn the fish head over, then scoop in about 750g of soup, add tofu slices, cooked bamboo shoots, mushrooms and Jiang Mo, boil and stew for about 5min, and then stew for about 2min, skim off the floating foam, add green garlic, salt and monosodium glutamate to taste, and take out.
Third, boiled shrimp.
Ingredients: 500g of prawn, 25g of pepper (red and sharp), 50g of soy sauce, 5g of sesame oil, 5g of salt, 0g of ginger10g of onion10g, 5g of peanut oil.
Exercise:
1, wash the fresh shrimp; Shredded Chili peppers are placed on the seasoning plate.
2. Pour the hot oil on the shredded pepper, then add the soy sauce, sesame oil, shredded onion, Jiang Mo and salt, and stir well.
3. Boil the clear water with strong fire, add the fresh shrimps until cooked, then remove and drain, and put them on a plate.
What is good for hyperlipidemia?
Choice of staple food and beans: rice, wheat, corn, mung bean, peanut tofu, soybean and bean products rich in high-quality plant protein, phytosterol and lipid-lowering can be selected.
Choice of meat, eggs and milk: Choose foods with low fat and cholesterol content and foods with cholesterol-lowering effect.
Choice of vegetables: You can choose more foods that can reduce blood fat, such as onion, shiitake mushroom, mushroom, oyster mushroom, mussel, radish, kelp, garlic, konjac, cucumber, apple, hawthorn and so on.
Others: You can choose lipid-lowering green tea and cooking vegetable oil, such as soybean oil, corn oil, sunflower seed oil, tea oil and sesame oil. And edible oil 10 ml ~ 15 ml per day. It is advisable to adopt the cooking methods of steaming, boiling, stewing, boiling and boiling, and adhere to a low-salt diet with less than 6 grams of salt per day.
Misunderstanding of family daily diet;
Myth 1: Vegetarians don't eat meat.
Nowadays, more and more people eat vegetarian food. Some people are afraid that vegetarian food will lead to obesity and coronary heart disease. But if you are an absolute vegetarian, it is not good for your health. Protein, a vegetarian, often has insufficient intake, which leads to decreased resistance, general weakness and edema. In addition, because vegetarian food is monotonous, the function of enzyme system responsible for food digestion in the body is gradually destroyed, which will eventually lead to the imbalance of material exchange. Plant food is rich in vitamins, inorganic salts and organic acids, but it lacks hematopoietic trace elements such as cobalt, manganese, iron and copper. In addition, plant foods have low fat content, but the human body needs about 50 grams of fat every day. To meet this need, you need to eat about 5 kilograms of plant food, and it is difficult for plant protein to replace animal protein. Therefore, from the perspective of anti-aging and longevity, it is not advisable to be absolutely vegetarian. Only the combination of meat and vegetables, comprehensive nutrition and balanced diet is the road to health and longevity.
Myth 2: The longer you cook soup, the more nutrition you have.
People think that the longer the soup is cooked, the more nutrients it contains. Take stewed bone soup as an example. Many people think that the longer they cook, the more calcium will be lost from the bones. Cooking time ranges from one or two hours to three or five hours, and some even burn for a day. As we all know, there is no scientific reason for this unnecessary cooking. Nutritionists point out that if food is cooked at high temperature for too long, the longer it takes, the more nutrients will be lost. The bone soup that people usually like to drink, no matter how high the temperature and how long it takes, can't completely dissolve the calcium in the bone. This is because the calcium contained in animal bones is not easy to decompose, but if it is cooked for a long time, it will destroy the protein in bones. The correct way is to break the bone, then add some cold water, heat it slowly on the fire, add a little vinegar after boiling, and let the phosphorus and calcium in the bone dissolve in the soup. The whole heating process takes about one hour. The soup cooked in this way is nutritious and delicious.
Myth 3: Lasting Vegetables
In order to save time, many people buy a lot of vegetables from the vegetable market at one time and then eat them slowly in the refrigerator. This is terrible. Because vegetables, especially leafy vegetables, contain nitrate, after storage for a period of time, nitrate is reduced to nitrite due to the action of enzymes and bacteria, and nitrite combines with protein substances in human body to generate carcinogenic nitrosamines. Long-term storage of vegetables will not only produce harmful substances, but also cause the loss of nutrients. Experiments show that green leafy vegetables are almost completely lost when stored in a room at 30 degrees Celsius for 24 hours.
Myth 4: I prefer cooking.
In order to lose weight, some people would rather eat stir-fry than fat. However, the research of foreign experts shows that vegetables with low fat and low calorie, after being cooked by frying and frying, inhale much more fat than meat with more fat. Experts have found that foods rich in water (such as various vegetables) absorb the most fat after cooking. This is mainly because the intercellular space of vegetables is filled with air, while the intercellular space of fish and meat is filled with liquid, so the former is easier to inhale oil, and a bowl of stir-fried dishes contains more oil than a bowl of fried fish or fried ribs.
Myth 5: Seasoning ingredients taste good.
Medical research shows that natural condiments such as pepper, cinnamon, clove and fennel have certain carcinogenicity and toxicity. If you use too much in your diet, you may feel dry mouth, sore throat, listlessness and insomnia. In severe cases, you may induce hypertension, gastroenteritis and other diseases, and even damage cells to form cancer. Therefore, it is advisable to use the above seasonings as little as possible in daily diet.