Winter weight loss must see! These 'fake vegetables' have exploded in carbon dioxide, no wonder they are getting fatter the more you eat

When winter arrives, the rolling white radish in hotpot and the stewed lotus root in a clay pot always make people mistakenly think they are; Healthy Eating "; Little did they know about these; Vegetable Assassin; Secretly applying fat to the waist. Don't rush to blame the down jacket for the weight scale error, first take a look at those carbon water fried in green clothes in your bowl Bullets - Their heat may be even stronger than half a bowl of rice.

1. These common ingredients are actually staple foods

1. Root and stem vegetables with excessive starch content

Lotus roots contain 11.5 grams of carbohydrates per 100 grams, which is equivalent to eating a quarter bowl of rice. Taro is even more exaggerated. The carbon and water content of cooked taro chunks is almost 17%, and the amount of two fists is equivalent to a whole meal of staple food. Even the sweet water chestnuts should not be taken lightly, as their glycemic index is higher than that of pineapples.

2. Hidden heat of legume family

Careless addition of edamame when young; Vegetable Help "; In fact, 100 grams of tender edamame contains 10 grams of protein and 7 grams of carbohydrates. Not to mention the Red bean soup and mung bean soup that are soft and rotten. One bowl of soup is equivalent to three small meal bags.

2. The easily overlooked high sugar trap

1. Sugar content of sweet vegetables

Carrots are crisp and refreshing when eaten raw, but each medium-sized carrot contains 6 grams of sugar. When roasted sweet potatoes emit a caramel aroma, their sugar content has skyrocketed to over 20%, which is 50% higher than mangoes.

2. Processed vegetable products

Seemingly healthy canned corn kernels are soaked in sugar water, and freeze-dried vegetable chips are fried and dehydrated, with a calorie density comparable to potato chips. Even the ready to eat seaweed slices on supermarket shelves often come in second place on the ingredient list as white sugar.

Three Tips for Smart Eating

1. Control consumption

Use high carbon water vegetables as side dishes instead of main dishes, limit lotus root slices to 5-6 pieces, and taro to no more than half the size of a fist. Replace some staple foods with them instead of adding extra ones, such as cutting off half a bowl of rice after eating taro braised pork.

2. Pairing with high fiber foods

When eating sweet potatoes, adding broccoli or celery can delay sugar absorption due to dietary fiber. Edamame can be mixed with cucumber to make cold dishes, and seasoned with vinegar instead of sesame sauce.

3. Change the cooking method

Replace the fried lotus root box with cold lotus root cubes and use steamed taro instead of sugar taro sprouts. When baking sweet potatoes, do not brush honey. Sprinkle some cinnamon powder to highlight the natural sweetness. Leave two layers of outer coat when cooking corn to lock in more nutrients.

Recognize these; Disguiser "; The real face is not to blacken them, after all, the mucin protein of lotus root can protect the gastric mucosa, and the potassium content of taro is twice that of bananas. The key is to measure their carbohydrates like staple foods, so that these winter delicacies can warm the stomach and intestines without becoming a burden on the waist; Invisible lifebuoy;. Next time you cook hotpot, remember to include starchy vegetables in your staple food quota.