All of them are "big oil absorbers"! These 5 types of vegetarian food can make you grow fatter than meat dishes

This article was reviewed by Zhang Zhaomin, Master of Food Science, Senior Engineer

During the period of weight loss and fat reduction, the most concerning issue is eating. You can neither eat too much nor not eat, so many people choose to eat vegetarian food, always thinking that they don’t have to worry about gaining weight even if they eat more.

But in fact, some vegetarian dishes make you gain more weight than meat dishes. The hidden fat and calories in them are higher than meat dishes. Eating one meal of them may ruin a day's weight loss effect.

1 4 types of vegetarian dishes are "big oil absorbers"

1

The first category: loose and porous vegetables

Representatives: eggplant and beans.

Eggplant itself is very soft and contains a lot of water. During the frying process, the water will evaporate quickly as the temperature rises, and a lot of fat will enter. For example, beans have many holes inside, and are usually cut before cooking, which also makes it easy for a lot of fat to enter.

2

The second category: starchy foods

Representatives: potatoes, sweet potatoes, and yams.

The starch content of these vegetables is nearly 5 times or even more than that of ordinary vegetables. For example, the starch content of potatoes can reach more than 25%, with 93 calories per 100 grams; the starch content of sweet potatoes is 20-28%, with 86 calories per 100 grams; the starch content of yam is up to 45.7%, with 57 calories per 100 grams.

These vegetables are not low in calories. If they are boiled or steamed in water, they can replace part of refined staple foods such as rice and noodles, which is helpful for weight loss.

If you stir-fry it, you will find that this kind of food is easy to stick to the pan. Sometimes you will unconsciously add a lot of oil to avoid this phenomenon, which can easily make it a high-fat food.

Cooking Tips:

First, soak the shredded potatoes, lotus root slices, etc. in clean water for a while, wait for the starch to sink into the water, then take them out and control the water. This will prevent them from sticking to the pan easily when frying. You can also smear the bottom of the pan with ginger before pouring oil, then stir-fry quickly to reduce sticking.

3

Category 3: Some soy products

Representatives: yuba, fried tofu, and fried bean curd skin.

Some soy products are made by processing soy milk, tofu, etc., which have several extra steps, not only causing the loss of more nutrients, but also adding a lot of fat.

①100 grams of bean curd skin = 2 bowls of rice.

②100g tofu = 3 bowls of rice. Tofu is cut into small pieces and fried in hot oil, which absorbs a lot of fat.

③100 grams of yuba = 4 bowls of rice. Although yuba is high in protein, it is also high in fat.

4

The fourth category: imitation meat and vegetarian food, especially mushroom imitation meat

Representatives: vegetarian beef jerky, vegetarian lamb belly, vegetarian meat floss.

With more and more vegetarian lovers, many imitation meat foods have become popular, especially mushroom imitation meat foods, which taste similar to meat and are very popular among some vegetarian friends.

Mushrooms themselves are very good healthy food, but when they are made into imitation meat dishes, not only are the nutrients in them destroyed, but they may also be high in sugar and salt. Eating too much will only make you fatter.

When cooking the above-mentioned ingredients, be sure to use less oil, and control the amount when eating.

5 cooking methods

It is also the "culprit" of obesity

The cooking method is also the key to whether a dish is healthy. When cooking at home, you can control the amount of oil yourself, but this is not the case when dining out.

For those who often order takeout or socialize outside, try to eat less or even avoid the following "high-energy dishes":

1

Boiled

Popular Sichuan dishes include boiled fish and boiled pork slices, which have a strong spicy taste and are very enjoyable to eat.

But the secret to making these dishes fragrant and tender is oil and starch - first coat the raw materials with water starch, stir-fry, add small ingredients and broth to stew until cooked, then drizzle with hot oil after taking them out.

Every piece of meat and every vegetable you pick up will inevitably be covered with a lot of fat, and eating too much is very unhealthy.

2

Dry pot dishes

Dry-pot cabbage and dry-pot cauliflower are also types of Sichuan cuisine, with a spicy and fresh taste, and most of its ingredients need to be "fried".

What is even more unhealthy is that dry pot dishes often involve soaking cooked ingredients in a half-pot of oil and continuously heating them with an alcohol lamp. In the end, a lot of fat will be absorbed by the dishes. Compared to hot pot, dry pot may actually contain more oil.

3

Dry stir-fry

The traditional way to prepare stir-fried dishes such as stir-fried green beans and stir-fried tea tree mushrooms is to stir-fry them in a small amount of oil for a long time, but some restaurants simply deep-fry them to save time.

When frying, not only will the fat content in the dish exceed the standard, but many vitamins will also be destroyed, such as B vitamins, vitamin C, vitamin A, etc.

4

Candied silk, sweet and sour

Foods like candied sweet potatoes and candied yams taste sweet and refreshing, but it is not recommended to eat too much of them.

The method of making candied vegetables is to first fry the raw materials in oil, and then coat them with a lot of sugar. The oil and sugar content are both high, so if you don't get fat after eating it, who will?

Similarly, sweet and sour spare ribs, sweet and sour pork tenderloin, etc., also require the addition of a lot of sugar, and excessive sugar intake will be converted into fat accumulation in the body.

5

Salted Egg Yolk Baked

When cooking dishes such as baked pumpkin with salted egg yolk, the salted egg yolk needs to be stir-fried with oil in advance to make the salted egg yolk soft, sandy and fragrant; pumpkin and other dishes need to be fried at high temperature to achieve the effect of being crispy on the outside and tender on the inside, so these dishes often contain excess fat and loss of vitamins.

In addition, there is a big hidden danger - the cholesterol in salted egg yolk is very easy to oxidize under the action of high temperature and air, forming cholesterol oxidation products. This kind of substance can easily cause damage to the inner wall of human blood vessels and induce arteriosclerosis.

Master 4 tips

Make healthy home-cooked meals

1

Blanch before cooking to reduce oil absorption

For vegetables that absorb more oil, you can blanch them in water before cooking. The original pores will be filled with water, so they will not absorb as much oil.

2

Use a non-stick pan

It is easy to add too much oil to the commonly used round-bottomed pan. You can replace it with a non-stick pan to reduce the amount of oil used.

3

Add oil after salad dressing

Add sesame oil or olive oil to salads at the end and eat them immediately. This way the aroma of the oil can be effectively released, and the food has not had time to fully absorb the oil, which can also reduce fat intake to a certain extent.

In addition, do not add high-fat seasonings such as salad dressing and mayonnaise to cold dishes.

4

Using Natural Spices

Add natural ingredients such as ginger, onion, vinegar, fruit peel, pepper, star anise and other seasonings to reduce the use of salt; you can also use vinegar or lemon juice to enhance the salty taste of salt.

Source: I am a great doctor official account

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