With the acceleration of the pace of modern life, people are paying more and more attention to healthy eating, among which low-fat dishes are favored by many people. So which dishes are the lowest fat? Let's take a look at the list of "low-fat dishes".
1. Winter melon
At the top of the list of "low-fat dishes" is winter melon, which is well-hydrated and very low-fat. Winter melon is a traditional Chinese high-quality vegetable, famous for its tender and delicious leaves and stems. It not only contains rich nutrients such as dietary fiber, calcium, vitamin C and carotene, but also contains only 0.1 grams of fat per 100 grams of winter melon, with very low fat content, which is deeply loved by consumers. The flesh of winter melon is white and clear, slightly sweet, and the taste is delicate and Q-bomb. There are a variety of cooking methods, such as blanching in salt water and eating it simply, or boiling soup and stew, cooking it with crispy meat, pork bones, etc., or stir-frying dishes such as green poached winter melon.
II. Serina
The second most low-fat dish is celery. Celery belongs to the Apiaceae family, native to the Mediterranean region, and was the first wild plant in Eurasia. Highly branched, with abundant leaves and rough surface, white waxy slender stems, and crisp and tender flesh. It is listed as one of the "green milks" because of its rich nutrition. 100 grams of celery contains only 0.2 grams of fat, that is, 100 grams of celery provides less than 2 calories, which can be described as very low in fat. Celery leaves can be separated and cooked for consumption, and the stalks can be cut into sections and stir-fried or made into soup. The flavor is fragrant and sweet, relatively light, crisp and tender in taste, and the skin is slightly spicy. Because of the crisp and moist meat, celery juice can also be burned, a fragrant soup condiment.
III. Raw vegetables
In third place on this list of "low-fat dishes" is lettuce. Lettuce is an annual herb native to the coastal regions of North Africa in the Mediterranean Sea and is now widely cultivated in Europe, Asia and the Americas. The outer leaves of lettuce are dark green, the inner leaves are yellow-green, and grow loosely, and the edible part is mainly young leaves. Lettuce contains only 0.2 grams of fat per 100 grams, which is very low in fat. The sauce-flavored lettuce has a crisp and refreshing taste, and the nutritional value of raw food is higher. Lettuce salad is often made with fruits and vegetables, and can also be used with meats such as turkey and bacon as a coleslaw or sandwich filling. With seasoning sauce, it is sweet and slightly bitter, and has a rich taste.
Fourth, spinach
In this list of low-fat vegetables, spinach is ranked fourth, and it belongs to the cruciferous family Spinach, which is native to the Mediterranean region and has gradually been widely cultivated around the world. Dark green leaves, prominent veins, large hardness, slightly astringent. The edible part of spinach leaves is mainly petioles and leaves, and the fat is very low, only 0.3 grams of fat per 100 grams. Spinach can be stir-fried with garlic slices, or made into spinach soup, adding a little meat to enhance the freshness, the taste is rich and fragrant. Served with oyster sauce, it has a slightly salty taste of seafood, and can also be used to cook dishes such as stir-fried spinach and beef.
5. Green beans
Green beans are ranked fifth on this list of low-fat vegetables, and they are among the legumes among vegetables, native to Central America and other places, and are now widely cultivated throughout China. Green beans are annual winding vines with strong growth and high yield. The young beans are edible, emerald green in color, small in size, thin in skin, and delicate in taste. Green beans contain only 0.5 grams of fat per 100 grams, which is very low in fat. Green beans can be stir-fried, or blanched and peeled, fried with meat slices or added to the soup base, the taste is Q smooth, sweet and delicious.
6. Carrots
Carrots rank sixth on the list of "low-fat vegetables" and belong to the root vegetables of the family Cruciferaceae Umbellifera. Native to Central Asia and the Middle East, it is now widely cultivated around the world. The orange-red flesh is crispy and sweet, and the roots are mainly eaten. Carrots contain only 0.6 grams of fat per 100 grams, which is very low in fat. It can be eaten raw, crisp and sweet. It is also often cut into pieces or shredded and fried with other vegetables, such as fried onions and shredded carrots. It can also be sliced or diced to make a soup base or add it to soup.
This is the sixth list of "low-fat dishes" this time. Common vegetables such as broccoli, bok choy, and bok choy did not make the list. It can be seen that whether it is cooked or eaten raw, these low-fat vegetables are more suitable for us who pay attention to food nutrition and health. I hope this list can bring you some reference and help. A small bowl of low-fat vegetable soup and a plate of stir-fried low-fat seasonal vegetables every day make our recipes richer and healthier!