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冬季健康飲食:萬寧營養師教你選擇低卡路里、低鈉的火鍋材料
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*本文章內容純屬專家個人意見,詳情請諮詢專業人士意見。
選擇低脂肪、高蛋白質食材
無論是肉類、海鮮或蔬菜,我們都應優先選擇低脂肪、高蛋白質的食材。例如瘦肉、雞胸肉、豆腐、魚肉、蝦和蟹等;不過海鮮愛好者應避免飽和脂肪含量高的部位,如蝦頭和蟹膏。此外,打邊爐時也需要配以豐富的蔬菜如洋蔥、菠菜、冬菇、番茄、豆芽和海帶等,都是不錯選擇。這些蔬菜富含維他命、礦物質和膳食纖維,有助增強免疫力、促進腸道健康和減輕體重。此外,多吃蔬菜可減少攝入肉類和海鮮,從而達到減肥和保持健康的目的。
低鈉湯底較可取
多數火鍋湯底會添加高鈉調味料,因此我們可以選擇自製湯底,使用高湯、豆腐湯、蔬菜湯等代替高鈉湯底。此外,我們還可以添加蔬菜和香料,如蔥、薑、蒜、辣椒和芹菜等,以增加湯底風味。如果不習慣自製湯底,我們也可以選擇低鈉湯底,例如雞湯、牛骨湯或魚湯等。在市場上有許多現成低鈉或無添加鈉的火鍋湯底,可供我們選擇。
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