Six Top Vegetable Choices For Weigh Loss

Eating a lot of vegetables is very important when you are on a weight-loss diet. What makes veggies such a perfect choice for dieters? High in vitamins, minerals and fibre, low-calorie, and, most importantly, low-fat, most vegetables are an ideal option for those who want to lose weight. Vegetables are natural multivitamins and antioxidants, since they contain generous amounts of beta-carotene, vitamin C, magnesium, potassium, phytochemicals, and other health-protective substances.

Currently, we are recommended to eat up to 5 servings of fresh, canned, or frozen vegetables a day, with one portion being equal to a small bowl of salad, half a cup of spaghetti sauce, or one small stalk of broccoli. Whenever you are on a diet, do not fail to eat the recommended amount of vegetables to ensure that you are taking enough of healthy nutrients to protect your health. Go easy on starchy types, such as potatoes, and build your menu around the following top vegetable choices:

1. Select more often dark, colourful vegetables, such as red, green, or yellow bell peppers, deep-green Romaine lettuce, or bright-orange carrots. Colourful veggies have more nutritional value than pale varieties. If you want not only to lose excess weight but also to benefit your health, choose colourful broccoli instead of pale cucumbers, ripe tomatoes instead of watery celery, or garden-fresh dark greens instead of colourless mushrooms.

2. Broccoli, bell peppers, dark-green leaves, and spinach should be eaten daily. These are low-calorie, low-fat, and nutrient-dense vegetables that are loaded with potassium, vitamins A and C, protective antioxidants, and beneficial phytochemicals. Just half of a large red pepper, or one stalk (half a cup) of steamed broccoli, will satisfy your entire daily requirements for vitamin C!

3. Tomatoes, tomato juice, and tomato sauce are extremely healthy vegetable choices for boosting metabolism and facilitating weight loss. Tomato products will also supply you with a generous share of potassium, fibre, and numerous vitamins. If you lack the time to cook, a glass of tomato juice is a great, tasty, and low-calorie snack.

4. Cruciferous vegetables (members of the cabbage family), such as broccoli, cauliflower, bok choy, kale, as well as lacto-fermented varieties, such as sauerkraut or kimchi, are wonderful weight-loss and health-protecting vegetable choices. They are full of flavour, vitamins, and fat-burning substances and are also proven to be effective against cancer and other diseases.

5. Although fresh, and especially freshly-picked organic vegetables coming from nutrient-rich soil, is your best option, canned and especially frozen vegetables are also good since they have almost the same nutritional value.

6. Do not overcook your veggies, since prolonged boiling is a prime nutrient destroyer. Consume your vegetables raw in salads, or lightly steamed as snacks or main dishes. Always cook vegetables only until they are tender-crisp, in a wok, microwave oven, or a steamer.

Tim Ford

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