Although the weather is still a bit chilly, it may not be long before spring comes. Now we must plan a good plan for the weight loss in the spring! Then, what should we eat in the spring? The one-year plan is in the spring. The improvement of eosinophilic body should also start from spring. Detoxification, improvement of constipation, and promotion of metabolism are the top priorities! Here are 10 kinds of low-calcium diet vegetables for the spring season to see if you can lose weight!
One, spinach: the liver, intestines, skin all benefit
Indispensable spring vegetables for women
Quercetin, glutathione, dietary fiber, folic acid, and iron are essential nutrients for women. The effects are very significant for detoxification, constipation, blood circulation, and metabolism. At the same time, the content of carotenoids is also very rich, to help you beauty. The spinach produced in spring has 3-5 times of vitamin C content in summer. Now is a good time to eat more spinach!
Second, kale: from the stem to the flowers are nutrients
Nutritional value and detoxifying spring vegetables
The spring representative vegetable kale, stems, leaves, flowers can be eaten, rich in vitamin C, vitamin B group, carotene, calcium, folic acid, iron, potassium, nutritional value is very high. In addition, the mustard oil in Chinese kale has a very high content of glucosinolates, which can form isothiocyanate and exert superior detoxification and detoxification effects.
Starting from the end of winter, January-March is the season when kale is produced. Aimei Xiaobian recommends using cooking methods to lock the active ingredients well. If boiled, the cooking time should not be too long. When the vitamin B group in Chinese kale exerts super fat metabolism, plus the diuretic effect of potassium, it can effectively detoxify and eliminate edema.
III. Komatsu Food: A Treasury of Vitamins and Minerals
Japanese cuisine most commonly used for healthy slimming vegetables
The Japanese call it healthy and delicious green leafy vegetables. Kombu-kae, which is often used in daily weight-loss diets, is rich in various vitamins and minerals. The amount of calcium is more than three times that of spinach. The efficacy of detoxification and detoxification of chlorophyll is not to be said. In addition, there are various cooking methods and there is no fear of loss of effective ingredients.
Fourth, potatoes: rich in heat-resistant vitamin C
Rich vitamins and starches make you leaner and more beautiful
Vitamin C, which is rich in potatoes, is hardly damaged in the heat, and the potato that began production in March has its vitamin C content peaked. In fact, the dietary fiber and minerals contained in the skin of potatoes are very rich, you can fully wash it before cooking, and eat together with the skin!
When the potatoes are eaten after being heated and cooled, part of the starch is converted into indigestible starch, which promotes the peristaltic capacity of the intestine, improves constipation, and brings toxins and waste out of the body.
5. Korean cabbage: Protects the stomach and liver, and is most suitable for eating raw food when losing weight
Every day must eat, both weight loss and beauty
Korean cabbage is also one of the most commonly used vegetable ingredients in cooking. Vitamin U can repair gastric mucosa, improve liver function, and prevent fat from accumulating around the viscera. Different cooking methods have different effects. Boiling can promote detoxification and detoxification. Eating raw before eating can prevent the loss of vitamin U and obtain sufficient satiety.
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