16. Keep coleslaw low-fat. It is usually more fat than it is cabbage, but you can make it low-fat. Instead of mayonnaise, try a dressing made of H cup plain nonfat yogurt, 3 tablespoons apple juice, and 2 tablespoons vinegar. That’s enough for 1H pounds of shredded cabbage with 2 cups of shredded carrots, 2 shredded celery stalks, B cup raisins, and 1 diced apple. Each one-cup serving has just 74 calories and almost no fat.
Friday, 4 May 2018
Food and Nutrition Tips #15
15. Highly nutritious foods are often low in cost. Among them are bananas, carrots, potatoes, wholewheat flour, and dried beans—the sort of high fiber foods that nutritionists now recommend. They also tend to come with minimal packaging—an environmental plus.
Food and Nutrition Tips #14
14. For a juice that’s high in iron, choose prune juice. One cup provides 30% of the RDA for men, 17% of that for women. Prune juice is also rich in potassium.
Food and Nutrition Tips #13
13. Eat nuts. Many studies have now found that people who regularly eat nuts, especially walnuts or almonds, cut their risk of heart disease by as much as half. Nuts are rich in cholesterol-lowering unsaturated fats, folate and other B vitamins, heart-healthy minerals, vitamin E, arginine (an amino acid that helps relax blood vessels), fiber, and phytochemicals. The trick is to eat nuts in place of other foods. Since they have 160 to 190 calories per ounce, it is easy to gain weight if you simply add nuts to your daily fare.
Food and Nutrition Tips #12
12. To reduce the risks from grilled meats, pick low-fat cuts, and trim all visible fat. Wrap meat in foil to protect it from the smoke. Don’t place the meat directly over the heat source (push the coals to the sides of the grill once they are hot). Place aluminum foil or a metal pan between the meat and the coals to catch the dripping fat. And scrape off charred parts from the cooked meat.
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