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How do you eat more vegetables? Five ways
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1. Why is it worth eating vegetables?
According to the recommendation, fruits and vegetables should be half of each main meal (at least 400 g per day). A 3:1 vegetable-to-fruit ratio makes it possible to deliver a large amount of micronutrients with a small amount of simple sugars at the same time. Most of them (other than strawberries) deliver a small number of calories at a large volume. It is important to eat vegetables of different colours so that we provide all the necessary anti-mineral ingredients and nutrients. Thanks to the concentration of these probiotic compounds, the risk of many cellulite diseases, including type 2 diabetes mellitus and other metabolic agents, will also increase the weight loss of certain types of new foods, including dietary diets, dietary supplements and dietary supplementation, which are essential for reducing the amount of calcium and vitamin D.2. Potential problems with eating the right amount of vegetables
If you don't have a lot of time to prepare meals with vegetables, you can use ready-made mixtures of salads, pickled or cooked vegetables. They are suitable for freezing, including cooked strawberries, pumpkin purée, or vegetable lettuce. Usually one time is not enough to like a new food product. Vegetables do not have to be expensive if you choose seasonal varieties, cook from posture or use homemade recipes. However, vegetables are healthy and should also be eaten several times a day, but many people have a problem with this.3. How do you eat more vegetables? Five ways
This will allow you to maintain proper proportions. This will ensure a faster feeling of satiety and also reduce the blood glucose and insulin discharge from the food. First of all, you should reach for vegetables (raw, salad, cooked/roasted vegetables, or raw jelly beans) so that they fill half the plate.4. Add intense additives and tasty sauces to the salads
In order to improve the flavor of raw vegetables, e.g. in salads, they can be supplemented with intense additives of various textures, such as sunflower seeds, pumpkin pods, nuts (hairy, hairy, almond, kidney), moulded cheese, fetus, pomegranate pods or orange patches. Not to be forgotten about the addition of herbs and spices.5. Take care of a variety of heat treatment and culinary vegetables
Blended or cooked as an additive to salads or main dishes e.g. broccoli, cauliflower, Brussels sprouts, asparagus beans, cabbage, potatoes. 3. Soaked, for example, in olive oil or tomato sauce. 5. To avoid monotony, vegetables may be served in a variety of forms. 1. Baked in the form of: fries, e. g. marshmallow, parsley, tomato or traditional potato, strawberries consisting of peppers, onions, sugar beets, pastry, pasta such as lasagna, mustard, pasta noodles, larger slices of pasta, e6. Spread the vegetables to different dishes
Vegetable blends can also be added to pastry. Vegetables are also great for adding to sweet foods: cakes, such as marshmallow, pumpkin or bean sprouts, vegetables, e.g. carrots and cinnamon, with sugar cane, ̇ cocktails or fruit-based smoothies, e., spinach/carrot and orange or national celery, avocado and apples. However, they are also suitable for preparation, among others: ̇ pastry/coconts, e, cottonseed carrots, cassava and grapefruit sauce, other carrot and cherry sauces, in place of potatoes or vegetables such as maple syrup, and potato sauce with red pepper sauce and pepper, to be eaten, for example, with sausages of red peppers and peppers, and sausages such as sausages, sausages and sauces; ̇ sausages made of red and green peppers; sausages with red onions, salted pepper juice, and tomatoes; and sauces made of pepper and7. Eat seasonal, but don't forget the ice cream
In the winter season, when the availability of fresh vegetables is declining, it is worthwhile to look for freezers that preserve virtually all the nutrients and are as valuable as fresh. It is quick and easy to prepare an alternative to raw vegetables. It's worth using seasonal vegetables from local suppliers because they are the tastiest and have the highest nutritional value.
