- November 26, 2019
- Products for weight loss
- Ekaterina Ryzhkova
Not many people know how to properly stew vegetables when on a diet. Foods made in this way help you quickly lose extra pounds. Suitable times for such weight loss are summer and spring, when seasonal vegetable fruits ripen. This allows you to consume fresh food and reduce diet costs to a minimum. We’ll tell you in this article how to properly stew vegetables while on a diet.
Benefit
A diet based on stewed vegetables allows you to gradually lose excess weight, which will not return after losing weight. Beneficial qualities of vegetable stews:
- Minerals and vitamins. Proper stewing preserves all the beneficial qualities of raw fruits.
- Low energy value. Stewing with little or no oil does not increase the calorie content of raw vegetable fruits.
- Impressive fiber content. Fiber corrects metabolic processes in the body, promoting the removal of toxins and weight loss.
- Low carbohydrate content. When losing weight, this quality is valuable because stewed vegetables do not burden the liver.
- Volume of consumption. Stewed vegetable fruits can be eaten in large quantities. It is only important to correctly combine the ingredients in the finished dishes.
The best vegetables for your diet
People who want to lose weight often ask: is it possible to eat stewed vegetables on a diet? Not only is it possible, but it is necessary! Losing weight on stewed vegetables will be effective if you know what to use. The best for diet are:
- Green bean. The composition contains magnesium, iron, folic acid, protein. 100 g of food contains 24 kcal.
- Tomatoes. Lycopene, found in the food, accelerates digestion and breaks down fat (23 kcal/100 g).
- Asparagus. Removes fluid, eliminates cellulite (19 kcal/100 g).
- Cabbage (Peking cabbage, broccoli). Tartronic acid inhibits the accumulation of fat deposits (25 kcal/100 g).
- Stem celery. Contains zinc, phosphorus, vitamins C, A, E, potassium. Accelerates calorie burning (13 kcal/100 g).
- Eggplant. Rich in potassium, organic acids, pectin, which prevents fatigue during the diet (24 kcal/100 g).
- Carrot. Contains antioxidants, more than 10 vitamins (33 kcal/100 g).
- Zucchini. Corrects the water-salt balance, which is important for weight loss (24 kcal/100 g).
- Bell pepper. Reduces appetite, accelerates metabolism (27 kcal/100 g).
- Cucumber. The composition contains iodine, potassium, fiber, which improves the functioning of the gastrointestinal tract (13 kcal/100 g).
- Spinach. Contains carotene, iron. Enhances metabolism (20 kcal/100 g).
Roasted Vegetables with Parmesan and Paprika
Photo: Jayme Burrows / Shutterstock
The dressing soaks the vegetables and makes them extra juicy and tasty, and the cheese coating makes them crispy, like deep-fried. You can use other vegetables to suit your taste.
Ingredients
- 600 g of vegetables (zucchini, cauliflower and red bell pepper);
- 60 ml Italian dressing;
- 225 g breadcrumbs or panko;
- 3 tablespoons grated Parmesan;
- ½ teaspoon paprika;
- ½ teaspoon garlic powder.
Preparation
Cut the vegetables into medium pieces, place them in a Ziploc bag and cover with Italian dressing. Shake to coat the slices completely with the mixture.
In a bowl, combine breadcrumbs, grated Parmesan, paprika and garlic powder. Dip the vegetables in the resulting mixture and place on a parchment-lined baking sheet.
Preheat the oven to 215–220 ℃. Bake for 15-18 minutes until the vegetables are tender and the breading is golden. Serve immediately.
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