Can Kanto cuisine be eaten for weight loss

Kanto cuisine can be consumed in moderation during weight loss, but the key is to choose low calorie ingredients and control intake. The main ingredients suitable for weight loss in Guandong cooking are low fat and high fiber foods such as radish, kelp, konjak shreds, mushrooms, eggs, etc. High fat processed products such as fish balls and Oily bean curd should be avoided.

1. Preferred low calorie ingredients:

White radish is the core ingredient of Kanto cuisine, with only 16 calories per 100 grams, rich in dietary fiber to promote intestinal peristalsis; Konjac silk has almost zero calories and strong satiety; Kelp contains iodine and alginate, which help regulate metabolism. Cooking these ingredients in clear soup can maximize the retention of nutrients.

2. Beware of hidden calories:

Processed ingredients such as cheese heart pills have a single calorie intake of over 80 calories, and fried bean products double their calorie intake after absorbing oil. When choosing, pay attention to the condition of the ingredients. Oil droplets soaked in the surface layer of the soup or ingredients that are visibly oily should be discarded.

3. Control eating time:

It is recommended to pair with lunch instead of late night snacks. Eating before 3 pm can fully burn calories. Avoid eating with staple food, and use Kanto cooking as a protein supplement to replace part of the main meal. The single consumption amount should be controlled within 300 grams.

4. Tips for choosing soup base:

Prioritize choosing a clear soup base of kelp or bonito, and reject thick white bone soup. Before consumption, skim off the surface oil or rinse the surface oil of the ingredients with clean water. The sodium content in the bottom of commercially available Kanto boiled soup generally exceeds the standard, and people with hypertension should avoid drinking soup.

5. Matching exercise strategy:

After consumption, it is recommended to engage in 30 minutes of aerobic exercise to accelerate metabolism, such as brisk walking or cycling. If you consume Kanto cuisine on the same day, you need to reduce your intake of other fats accordingly and maintain a calorie deficit throughout the day. During the weight loss period, it is necessary to establish a complete dietary management plan for consuming Kanto cuisine. Suggest pairing green leafy vegetables to increase dietary fiber intake and using bamboo sticks instead of chopsticks to slow down eating speed. Pay attention to physical reactions, as some individuals may experience swelling reactions to processed fish paste products. Long term dieters can make their own Guandong cooking, replace traditional processed products with chicken breast meat balls, and add seasonal vegetables such as lettuce and broccoli. Maintaining strength training at least 3 times a week can effectively improve basal metabolic rate and help incorporate foods like Kanto cuisine into weight loss plans. For special groups such as pregnant women or diabetes patients, it is recommended to adjust the consumption and frequency under the guidance of a nutritionist.