Low-fat food is a diet that limits the supply of fat. Low-fat food includes the fat contained in the food itself and cooking oil. Low-fat diet refers to foods with a low proportion of triglycerides and cholesterol.
1, bamboo shoots: Bamboo shoots are low in fat, sugar and fiber. Eating bamboo shoots can not only promote intestinal peristalsis, help digestion, eliminate food stagnation, 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 good for vision protection and skin repair after sun exposure. It is better not to sprinkle sugar on cold tomatoes, otherwise the sweetness may affect appetite. Obese people, diabetics and patients with hypertension should not eat tomatoes with sugar and cold salad called "Snow-filled Flame Mountain".
4, Chinese cabbage: Chinese cabbage is high in dietary fiber and vitamin A, and eating more fresh Chinese cabbage in the summer with dazzling sunshine is beneficial to eye protection and beauty. However, don't eat Chinese cabbage that has been stored for too long and has lost too many nutrients. In addition, people with peptic ulcer should not eat Chinese cabbage raw, so as to avoid the rubbing of crude fiber to stimulate gastrointestinal wounds.
5. Eggplant: Eggplant contains more selenium than other vegetables. Peel and shred the fresh round eggplant, and add appropriate amount of salt and sesame oil to cool it. Selenium has antioxidant effect, can maintain the normal function of human cells, improve immunity, prevent diseases and 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 greater the moisture content in food, the lower the calorie value. Conversely, the more dry goods, the higher the calorie value;
2. For fruits, vegetables, juices, sweet drinks and other foods, the higher the carbohydrates, the higher the calories;
3. The higher the fat content, the higher the calorie value when the total difference of dry goods is the same;
4. The higher the digestion and absorption rate, the higher the calorie.
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