Do tomatoes lose weight?

Many people know the tomato diet, but just eating tomatoes is too monotonous. So what are the ways to lose weight with tomatoes? Tomatoes are rich in fiber, easy to eat, and taste good, so they are good assistants to lose weight.

Can you lose weight by eating tomatoes?

Tomatoes are the best fruit to lose weight, regardless of red and yellow. This is because tomatoes are rich in food fiber such as pectin, which makes it easy to feel full. The fiber is not only indigestible by the intestines, but also absorbs excess fat and excretes it. Coupled with the low sugar content and low calories of tomatoes, there are only 16 calories per 100 grams. Eating a medium-sized tomato before meals can reduce the amount of food and prevent fat from being absorbed.

Nutrition and efficacy of Tomato

1. Extremely low calorie

Tomatoes taste easy to feel full, and there are only 16 calories per 100 grams, a 250 grams of medium-sized tomatoes, a total of only 40 calories, compared with 107 calories for an apple of the same size.

Rich in vitamins A, C and other elements

Vitamin A keeps the skin healthy. A tomato already contains vitamin C (50 mg) that an adult needs for a day, which can boost the body's resistance. At the same time, iron and citric acid in tomatoes can also prevent anemia, eliminate fatigue and strengthen blood vessels.

3. Anti-oxidation

The hemin in the tomato can make the body exert its antioxidant function.

4. The power of deoiling is very strong.

Tomatoes are rich in food fiber, which can absorb excess fat in the intestines and then expel the body. Eating a tomato before meals can also prevent the fat in the food from being absorbed by the body and help the fat burn.

Tomato weight loss recipe

Recipe one, tomato frozen soup

What to do: cut 5 medium-sized tomatoes and put them in a blender. Add half a striped cucumber, half cup green pepper, 1 cup onion and 1 tablespoon olive oil. Stir for 20 minutes, then put in the refrigerator and refrigerate for 15 minutes.

It can be divided into four portions, each containing 76 calories. 4 grams of fat, 9 grams of carbohydrates, 2 grams of fiber and 2 grams of protein.

Recipe 2. Pickled tomatoes

What to do: first heat the olive oil in a pot, then add one tablespoon of garlic, two tablespoons of fennel and two tablespoons of chili powder. Pour the acid, vinegar and sugar into the pan, heat for 3 minutes to completely melt the sugar, then cool for a while.

Put the freshly made sauce in a jar, put in three chopped tomatoes, and freeze them in the refrigerator for 4 hours.

It can be divided into six portions, each containing 77 calories. 3 grams of fat, 12 grams of carbohydrates and 1 gram of fiber.

Recipe 3, tomato steak shaved ice

What to do: prepare 250 grams of lean steak, pour 2 tablespoons of vinegar, 1 tablespoon of olive oil and 1 scoop of salt on the steak, and slowly mix well. Then cut the four tomatoes into pieces, add them to the steak, steam for 20 minutes and add two tablespoons of low-fat ice cream.

It can be divided into eight portions, each containing 17 calories, less than 1 gram of fat, 1 gram of fiber and 1 gram of protein.

Recipe 4, tomato and seafood soup

Practice: 2 large tomatoes, scalded and peeled, beat into juice. Prepare 2 shelled shrimp, 2 flower branches, 5 clams, 2 snapper slices, 9 layers of tower, 4 lemons, half onion, 1 teaspoon of sea salt and 3 bowls of water.

In the soup pot, add three bowls of water, tomato juice and chopped onions to a boil and turn to a low heat. Boil for another 10 minutes to taste the soup. Then bring all the seafood to the boil in the soup, put it into the nine-story tower and start the pot. Squeeze the lemon juice into the soup when you want to eat, so it will have a different flavor.

Recipe 5. Roasted tomato and eggplant

Get the cream and olive oil ready to open the oven.

Cross-cut the tomatoes into thin slices, then add half a spoonful of salt, mix well and set aside for ten minutes. Then put it in the oven, spread olive oil evenly on the eggplant and bake for four minutes. Turn it over and bake for another four minutes to make it fully cooked.

Eggplant is baked in the same way.

Then add a light layer of cream to the tomato and eggplant and let it cool for 5 minutes to blend the cream into the tomato and eggplant juice.

It can be divided into four portions, each containing 155 calories, 11 grams of carbohydrates, 1 gram of fiber and 7 grams of protein.