Magic potatoes that can lose weight

Magic potatoes that can lose weight0

Add potatoes to your "weight loss diet"

Professor Rao Pingfan, dean of the School of Bioscience and Engineering of Fuzhou University and a nutrition expert, found that potatoes are among foods rich in dietary fiber, which is a relatively rare food that also contains a lot of vitamins and minerals. The calories generated per 148 grams of potatoes are only 100 calories, the real starch content is less than 2%, and it is free of fat, which can effectively control the total fat intake in people's daily diet. Therefore, potatoes are a very ideal diet food.

It is understood that in 1988, Villepin, France, established the world's first potato slimming and bodybuilding restaurant. Currently, there are more than 70 such restaurants in France alone. Since 1989, Italy, Spain, the United States, Canada, the former Soviet Union, etc. have also established more than 30 potato diet restaurants.

Not many Chinese food uses potatoes as a staple food, and most people eat them as a dish. In order to lose weight, you should use potatoes as a meal, such as boiled potatoes, potato chips or fried potato cakes, and insist on eating them once a day. It will definitely be beneficial to preventing overnutrition or reducing excess fat.

Editor's recommendation: New practices for potatoes

Dengying taro chips

Ingredients: 400 grams of potatoes, 75 grams of red pepper oil, about 75 grams of salad oil, proper amount of monosodium glutamate and salt.

Production method:

1。Peel the potatoes and cut them into large pieces about 7 centimeters long and 4 centimeters wide. Then use a knife to cut them into large pieces slightly thinner than a penny, rinse with water for 10 minutes, remove and drain the water.

2。Add oil in the pan and cook to 60% oil temperature, fry the chopped potato slices into the pan until they are yellow and crispy, remove them, drain off the remaining oil, and after completely cooling, add chili red oil, salt, and monosodium glutamate and mix well. (Editor in charge: Zhang Liling)