Corn slimming meal with high fiber and low calories

Principle of corn weight loss

The calories per 100 grams of fresh corn are 196 kilocalories, containing 1.2 grams of crude fiber, 3.5 grams of protein, 2.3 grams of fat and 40.2 grams of carbohydrates, and are also very rich in minerals and cellulose. In addition, the large amount of crude fiber in corn is more than 4 to 10 times higher than that of refined flour and polished rice. The rich magnesium element in corn can promote gastrointestinal peristalsis, help gastrointestinal health, and help smooth discharge of waste and toxins in the body., can play a role in clearing intestines and detoxification, and is very beneficial to weight loss. The ripe popcorn ears and corn whiskers have a diuretic effect and are also very helpful for weight loss.

1. Freshly squeezed corn juice

Practice: Cut the corn kernels from fresh corn, add about three times the amount of water, bring to the boil on high heat, add sugar, and cook on low heat for 10 minutes. Add the boiled corn kernels to the milk, beat with a blender to make corn juice, and then filter with a sieve.

2. Low-calorie golden egg yogurt

Ingredients: 2 eggs, 100 grams of sweet corn kernels, 30 grams of corn paste, appropriate amount of chopped parsley. Seasonings: 10 grams of original yogurt, moderate amount of salt, and a little white pepper.

Practice:

1. Boil the eggs until cooked, pick up and cool, remove the shells, cut in half and set on a plate.

2. Mix the sweet corn kernels, corn paste and all seasonings well, pour on the eggs in Method 1, and finally sprinkle with chopped parsley.

3. Corn pastoral miscellaneous vegetables

Ingredients: A section of yam, a section of lettuce, a carrot, one green and red pepper each, 1 cooked old corn, 1/2 teaspoon salt, 1/4 teaspoon mushroom essence.

Practice:

1. Peel off cooked old corn kernels for later use

2. Peel the yam, cut it into diced pieces, and blanch it in water for later use

3. Peel and dice carrots, dice green and red peppers, peel and dice lettuce

4. When the oil in the pan is 6 - 70% hot, add green and red peppers, carrots and lettuce and stir fry for about 2 minutes, then add corn kernels and yam, continue to stir fry for 2 minutes, add mushroom essence and salt and stir fry for 1 minute.

4. Corn, kelp and keel soup

Ingredients: 1 old corn, 200g kelp knots, 1 carrot, 2 - 3 sections of green onions, 3 - 4 slices of ginger, 2 kilograms of dragon bones, a little salt.

Practice:

1. Wash the ribs, blanch them slightly with flying water to remove the foam and remove them for later use

2. Add water to the casserole and add the roasted dragon bones. At this time, wash the carrots and cut into hob pieces, wash the corn and cut into sections, and wash the kelp knots for later use.

3. After boiling, add green onions and ginger, adjust to medium heat, add ribs and simmer for 30 minutes. After 30 minutes, add corn, seaweed and carrots, and continue to simmer for 1 hour on low heat.

4. After stewing, add appropriate amount of salt. Cream corn on the cob. Practice: Cut fresh sweet corn into small pieces, soak it in milk, then add a small piece of butter and sugar, boil it over high heat, turn to low heat and cook for 10 minutes.