Losing weight and eating vegetables is a great way to stay in shape. Because most of the raw vegetables have calories of 10~20kcal/100g, we are very full when we eat 300g in one meal.
Even the famous starchy vegetables, such as potatoes, have only 83kcal/100g, which is only a quarter of the calories of 100g of pork belly.
However, our Chinese stomach is not accustomed to eating uncooked vegetables, nor is it accustomed to eating pure boiled vegetables without salt and oil.
Therefore, what we should really guard against is not the vegetables themselves, but the "high-oil and salt dishes" specially prepared by the eighteen-class cooking.
Take green beans as an example. The fat content of green beans is only 0.2g/100g, while the fat content of a plate of dry-fried green beans (60g) can be as high as 14g [1].
Fat has risen exponentially, and calories have naturally risen as well. The calories of green beans are only 40kcal/100g, and the calories after dry cooking are at least 100kcal/100g, which is not conducive to weight loss!
Along with "dry stir-frying", there are also methods that make vegetables high in calories, such as braising them, drying them in a dry pan, and frying them. If you want to lose fat in spring, you must avoid the cooking method of these vegetables!
What kind of milk do you like to drink?
/Resources
[1] Dietary Guidelines for Chinese Residents, 2022 edition