Staple vegetables: lotus root, water chestnut, water chestnut, various potatoes (potato, sweet potato, yam, taro). They all contain starch, which can partially replace the staple food of rice and flour. However, compared with white rice and steamed bread, they have higher dietary fiber, higher vitamin content, lower blood sugar response, stronger satiety, and are less likely to make people feel hungry when eating the same calories.

Hunger-tolerant vegetables: fungi (all kinds of mushrooms, mushrooms, fungus, etc.), algae (kelp, Undaria pinnatifida, seaweed, staghorn algae, etc.), cauliflower of various colors, beans, and all kinds of dark green leafy vegetables (spinach, amaranth, kale, spinach, ear fungus, mustard, rape, Chinese cabbage, etc.), all of which are high in fiber and low in calories. Although they contain almost no starch, they can make people feel full, and this satiety can last for a long time.

Low-energy packed vegetables: tomato, cucumber, wax gourd, zucchini, cabbage, radish, lettuce, cabbage, lettuce, etc. Most of these vegetables are low in nutrient content and fiber content (fiber and vegetable tendon are not the same concept, cauliflower and mushroom have no tendon, but they are higher than cabbage fiber), but they are high in moisture and low in calories, so there is almost no need to limit them when eating. As long as you eat enough, it can also play a role in increasing satiety, at least psychologically, it makes people feel as if they have eaten a lot.

Finally, the only thing that needs to be reminded is the cooking method of vegetables: steaming, boiling, boiling soup, stewing, quick frying and cold salad, with less oil as the absolute premise.