Pay attention to food matching, including the balance of coarse and fine, dry and thin, meat and vegetarian, cold and hot. Food matching and nutritional balance is closely related to each meal, for each meal, a bowl of instant noodles can only provide fat and a little protein and carbohydrates, so it is best to match a piece of fruit, a piece of meat or soy products, supplemental protein, vitamins and fiber; for a day of dietary choices, such as lunch ate burgers, fried chicken, dinner should be eaten with some light food, especially vegetables.
Poultry meat, refers to chicken, duck, goose, pigeon, quail and other meat. Poultry meat's protein nutrition is roughly the same as that of endeavor meat, unlike animal meat, which is lower in saturated fatty acids. Experts believe that eating poultry meat is better for your health than eating animal meat.
Fish, fish muscle containing protein 15-20%, and because of the short muscle fibers, fine slippery, it is easier to digest than Ji meat, combined meat. More importantly, fish fat content of only 1% to 3%, its main component is long-chain polyunsaturated fatty acids, such as 20 carbon 5 oenoic acid EPA and commonly known as "brain gold" DHA, in the sea fish body accounted for 80% of the total fatty acids. It is worth noting that EPA has the effect of lowering blood lipids and preventing coronary heart disease; DHA is necessary for the development of the fetus, infant brain and retina, so when choosing meat food, fish should be the first choice.
Vegetables, containing a variety of minerals, vitamins and dietary fiber, play an important role in the body's physiological activities. Vegetables can be roughly divided into three main categories: leafy vegetables (such as cabbage, amaranth, choy sum), melon and eggplant (such as peppers, cucumbers, tomatoes), roots and stems (such as potatoes, carrots). Vegetables can provide vitamins mainly vitamins to folic acid, carotene, as well as B vitamins. Among them, vitamin C, carotene, folic acid in yellow, red, green and other dark-colored leafy vegetables in high content. Green leafy vegetables are rich in minerals; however, oxalic acid in certain vegetables (amaranth, spinach, macaroni, etc.) can affect human absorption, so when cooking these vegetables, they should be first rinsed with boiling water to remove oxalic acid. Experts recommend that adults should consume 500 grams of vegetables daily, of which 2/3 for leafy vegetables, 1/3 for melons and tomatoes and roots.