Low-fat food is a diet that limits the supply of fat. Low-fat food includes fat and cooking oil contained in the food itself. A low-fat diet refers to foods with a low ratio of triglycerides to cholesterol.
1. Bamboo shoots: Bamboo shoots are low in fat, sugar and fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, help digestion, prevent constipation, but also prevent colorectal cancer.
2, frozen tofu: frozen tofu has the characteristics of many pores, rich nutrition, less calories and less starch, and will not cause obvious hunger.
3, tomatoes: tomatoes are rich in vitamin A, vitamin A is conducive to vision protection and skin repair after sun exposure. It is best not to sprinkle sugar on cold tomatoes, otherwise the sweetness may affect the appetite. Obese people, diabetics and hypertensive patients should not eat the sugared tomato salad called "Flame Mountain".
4, Chinese cabbage: Chinese cabbage is rich in dietary fiber and vitamin A, eat more fresh Chinese cabbage in the sunny summer, which is conducive to eye protection and beauty. However, don't eat Chinese cabbage that has been stored for too long and lost too much nutrients. In addition, patients with peptic ulcer should not eat Chinese cabbage raw to avoid rubbing crude fiber to stimulate gastrointestinal wounds.
5. Eggplant: Eggplant contains more selenium than other vegetables. Peel and shred fresh round eggplant, add proper amount of salt and sesame oil and cool. Selenium has antioxidant effect, can maintain the normal function of human cells, improve immunity, prevent diseases, resist aging, and can also play an anti-cancer role through metabolism in the body.
Extended data:
Key points of choosing low-calorie food:
1, the higher the moisture content in food, the lower the calorie value. Conversely, the more dry goods, the higher the calorie value;
2. For fruits, vegetables, fruit juice, sweet drinks and other foods, the higher the carbohydrate, the higher the calorie;
3. Under the same total difference of dry goods, the higher the fat content, the higher the calorie value;
4. The higher the digestion and absorption rate, the higher the heat.
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