What can I eat when trying to lose weight in Kanto cuisine

During the weight loss period, consuming Kanto style boiled food can choose low calorie, high protein ingredients, mainly including radish, konjac shreds, kelp, eggs, and mushrooms. Reasonable combination can satisfy satiety while avoiding excessive calorie intake.

1. Radish:

White radish has extremely low calories, only 16 calories per 100 grams, and is rich in dietary fiber to promote intestinal peristalsis. Carrots cooked in Kanto are easier to digest and absorb after stewing, and their glucosinolates can help break down fat. It is recommended to choose radish chunks that have not been soaked in soup to avoid excessive absorption of sodium salts.

2. Konjac Silk:

Konjac products are typical zero calorie foods, mainly composed of glucomannan, which can produce a strong sense of satiety after absorbing water and swelling. When cooking konjac shreds in Kanto, it is important to choose products that are original and unstained to avoid consuming additional additives. It is recommended to pair it with vinegar to reduce greasiness when consuming. 3. Kelp: Kelp seaweed is rich in alginate and iodine, which can promote an increase in basal metabolic rate. When choosing seaweed knots in Kanto cuisine, it is recommended to rinse the surface broth with clean water. Every 100 grams of dried kelp contains only 45 calories, but it is important to control the amount to prevent excessive iodine.

4. Eggs:

Soft boiled eggs are a high-quality source of protein, each containing about 6 grams of complete protein. It is recommended to choose fully cooked eggs during Kanto cooking to avoid the risk of Salmonella in partially cooked eggs. The lecithin in egg yolks can help with fat metabolism, but it is recommended to consume no more than 2 per day.

5. Shiitake mushrooms:

Fresh shiitake mushrooms contain 26 kcal per 100 grams, and their fungal polysaccharides have a blood lipid regulating effect. The mushrooms cooked in Kanto will absorb the freshness of the soup, so it is recommended to prioritize individuals with intact mushroom caps. After rehydration, dried shiitake mushrooms have a higher content of the umami substance guanosine.

When eating Guandong cooking during weight loss, pay attention to the choice of clear soup base, and avoid high-fat processed products such as fish tofu and Oily bean curd. Suggest pairing green leafy vegetables to increase dietary fiber intake, and it is best to schedule consumption during lunch time. Control the daily total intake within 300 grams and take a walk after eating to promote digestion. Special populations such as pregnant women or patients with thyroid diseases should consult nutritionists to adjust their food choices. Long term consumption requires attention to supplementing other nutrients and maintaining dietary diversity.