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List of Fruits and vegetables for weight loss

Updated on April 16, 2011

Fruits and vegetables for weight loss

Allowances of fruits and vegetables for weight loss:

Eat apples, asparagus, aubergine (eggplant), French, runner or string beans, sprouts, cabbage, carrots, celery, all citrus fruits, gooseberries, lettuce, melon, mushrooms, onion, peaches, pears, pineapple, plum, radish, spinach, tomatoes, turnips and turnip tops, watercress.

Avoid bananas, beetroot, broad beans, canned or frozen fruit or vegetables (unless preserved without sugar), dried fruits (dates, figs, apricots, raisins, etc.), grapes, lentils, nuts, peas and sweetcorn (kernel corn).

Allowances of best meat and fish for weight loss:

Eat lean beef, chicken, cod, salmon, shellfish (clams, cockles, crab, lobster, mussels, oysters, prawns and shrimps).

Avoid bacon, canned meats and stews, corned beef, minced meat (unless 100 per cent lean), mutton, pork, processed meats, salami, sausage, spare ribs. Fish canned in oil (i.e. tuna, salmon) unless well drained or canned in their own juices, herring, mackerel, sardines

Food Tips for weight loss

Mushrooms: Though 90% of the contains are water they are a useful source of vitamin B and fibre. 

Onions: They area good source of vitamin C.

Oranges: Rich in Vitamin C. Eat one every day. It is enough for your body's total requirement.

Peas: Vitamins A, B and C, Protein, Iron, fibre - enough nutrients are there,

Peppers: Rich source of vitamin C. One contains a full 5 day's supply

Tomatoes: A good source of both vitamins A and C and of dietary fibre.

Pineapple: Contains vitamin C, fibre, and an enzyme which breaks up protein and tenderises meat.

Potatoes: High in vitamins C and a good source of fibre, especially if cooked and served in their skins.

Carrots: Offer you vitamin A, iron and fibre.

Beans: Full of fibre, also a good alternative source of protein.

Food facts:

Seeds, nuts and grains are the most potent of all foods and contain all the important nutrients. They should be eaten mostly raw and sprouted, but they can, however, be used in cooked form as well.

They are excellent natural sources of unsaturated fatty acids, essential for health. They also contain vitamin B complex and vitamin E. Above all, they are rich sources of minerals and supply the necessary bulk in the diet. Sprouted seeds are good sources of vitamins A and C.


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