Modern people should eat six kinds of fat-reducing vegetables
1, pepper
The proportion of pepper containing vitamin C is highest in all foods. Vitamin C can improve the body's microcirculation, reduce capillary fragility, while vitamin C can also reduce cholesterol levels, is a natural lipid-lowering food. Japanese scholars have found that capsaicin seasoning can promote the metabolism of fat and prevent the accumulation of body fat, which has the effect of lowering fat and reducing weight.
Tip: excessive consumption of pepper will stimulate the gastrointestinal mucosa, easily lead to stomach pain, stomach ulcers and other diseases. In addition, pepper is a hot product, so Chinese medicine believes that patients should be cautious with chili.
2, cauliflower
Cauliflower is white and green, and green is also called broccoli. The nutritional value of the two is basically the same. Cauliflower is low in calories, high in dietary fiber content, and rich in vitamins and minerals. Therefore, it is also known as the "good medicine of heavenly blessing."
Cauliflower contains more flavonoids. The flavonoids are good blood vessel decontaminants that can effectively remove cholesterol deposited on the blood vessels, prevent platelet aggregation, and reduce the incidence of heart disease.
Tip: Steaming is the best way to eat cauliflower. The cauliflower is soaked in salt water for a few minutes, and the vegetable worms will run out of them, and the remaining pesticides can also be removed.
3, eggplant
Eggplant skin is rich in vitamin P, which has a remarkable function of lowering blood fat and cholesterol. Vitamin P can also increase the elasticity of capillaries, improve microcirculation, and have obvious blood circulation and Tongmai function. In addition, eggplant also contains large amounts of saponin, which also lowers cholesterol in the blood. Therefore, eggplant is ideal for patients with arteriosclerosis.
Tip: Fried eggplant will cause a large loss of vitamin P, so it should be reduced to frying, or sizing on its surface and then fried.
4, garlic
Garlic has obvious hypolipidemic and arteriosclerotic effects, and can effectively prevent thrombosis. Regular consumption of garlic can have a significant protective effect on the cardiovascular system. Garlic is also known as "gold in medicinal plants."
Tip: pickled garlic time should not be too long, so as not to damage the active ingredients. Patients suffering from digestive tract diseases, liver diseases and eye diseases should not eat too much.
5, bitter gourd
The bitter gourd has a bitter taste, contains more bitter gourd saponins, can stimulate insulin release, has a very obvious hypoglycemic effect, bitter gourd vitamin B1, vitamin C and a variety of mineral content are more abundant, can regulate blood lipids, improve the body The role of immunity, but also "plant insulin" reputation.
Tip: patients with chronic enteritis should not eat more bitter gourd, should be fast fire when eaten fast, not a long time stew.
6, celery
Chinese medicine considers celery as cool. Celery is rich in vitamins and minerals, can enhance gastrointestinal motility, has a good laxative effect, can help eliminate excess fat in the intestinal tract. Studies abroad have confirmed that people who eat celery regularly have a significant drop in cholesterol levels and can significantly lower blood pressure.
Tip: celery contains more crude fiber, but also can accelerate gastrointestinal motility, old frail or stomach disease patients who are prolonged unhealed should reduce the intake of celery.
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