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22130488 2005 年 10 月 06 日 13:54 Reading (loading. ..) Comments (0) Category: Miscellaneous world Kan
Most people assume that eating vegetables will not gain weight, and therefore do not increase consumption of vegetables, choice and control. In fact, the excessive consumption of high carbohydrate vegetables, including excess carbohydrates into fat in the body will store. If fried, fried, fried and other cooking methods rather than heating the cooking of vegetables, even if only a bite, or will gain weight. Therefore, the correct choice of vegetables and cooking methods to effectively lose weight. Why is it, what kinds of vegetables and the best interests of people keep slim it?
(1) Garlic is a mixture of sulfur compounds, can reduce blood cholesterol levels and prevent thrombosis, helping to increase high-density lipoprotein.
(2) chives in addition to calcium, phosphorus, iron, sugar and protein, vitamin A, C, but also contains a lot of fiber,
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(3) Onion with prostaglandin A, such ingredients are relaxing blood vessels, lowering blood pressure functions. It also contains rare propyl trisulfide and a small amount of sulfur compounds, amino acids, in addition to lowering blood pressure,
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(4) mushrooms can significantly reduce serum cholesterol, triglyceride fat and low-density lipoprotein levels, regular consumption of the body can have a relatively high-density lipoprotein increase.
(5) regular consumption of melon, to remove excess body fat and water, decomposition of excess fat, there is catharsis from to weight loss.
(6) Carrots are rich in pectin,
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(7) Kelp is rich in taurine, dietary fiber, alginate, can reduce blood fat and cholesterol in bile.
(8) soy products rich in unsaturated fatty acids, can break down the cholesterol in the body, promote fat metabolism, so that accumulation of subcutaneous fat is not easy.
(9) contribute to the suppression of cucumber of various food carbohydrates into fat in the body.
(10) white radish can promote metabolism, prevent accumulation of fat in the skin.
(11) mung bean sprouts produced less heat, not easy to form subcutaneous fat accumulation.
In addition, celery, cabbage, green peppers, hawthorn, jujube, citrus and seaweed,
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