What food doesn t have any fat at all?

The leafy portion of fruits and vegetables is fat-free.

Supplement] 1, the leafy part of the vegetable does not contain fat, and the seed part contains fat. Because the nutrients and water of leafy vegetables are transported by the capillary phenomenon of cells, and the molecular chains or molecular clusters of fat cells not only have very strong adhesion, but also their particle volume is also very large, which makes it difficult for fat to be transported in the capillary phenomenon. For example, although the cross-sectional area of human blood vessels is larger than that of fat particles, it will also affect the delivery of nutrients due to fat hanging on the wall, so the leafy vegetables do not contain fat.

As for the seeds, because the nutrient delivery distance is small enough, some seeds contain fat.

2. Fruits refer to juicy and most of the plant fruits that can be eaten raw directly with a sweet taste, which are not only rich in nutrients but also can help digestion. Fruit is a general term for the fruits and seeds of plants that are partially edible. Fruits have the ability to lower blood pressure, slow down aging, ****, ** maintenance,

Brightening eyes, anti-cancer, lowering cholesterol and supplementing vitamins and other health care effects.

Suggestion] Usually eat more vegetables and fruits, eat more foods with high protein, the best protein ** is the natural food in the daily diet, in a variety of protein-rich foods, amino acids are the most comprehensive, and the highest vitamin and mineral content should be milk, eggs and tofu.

It can be said that everything contains fat. It can only be said which foods have the lowest fat content! I advise you to eat more acidic fruits.

Like apples, tomatoes, oranges, etc. As for the staple food, it is high in protein, you must know that consuming fat also requires energy, and protein is an indispensable energy!

Fruits in general are yes.

It is generally a food with a relatively high protein content.

Category 1: Meat (including pigs, chickens, ducks, beef, etc.). The protein content in meat is between 10% and 20%, and the commonly known lean meat is meat with less fat, while fatty meat is meat with more fat content, and lean meat has more protein than fatty meat.

Meat is low in fat (but still has some fat content). Lean meat, chicken breast, duck breast are high in protein and have very little fat.

Category II: Fish. Fish food is a favorite food because of its tender meat, delicious taste, nutritious and easy to digest.

It is especially suitable for the elderly, young children and the sick. Fish fat content is low, the content is 1 10%, and the protein content is 15 20%, it is a high-quality protein, the fish muscle fiber is short, the protein tissue structure is soft, the water content is more, the meat is fresh and tender, and it is easy to digest and absorb.

Category III: Eggs. Eggs are made up of egg whites and yolks.

Egg whites and yolks account for about 2 3 and 1 3 of the total edible portion, respectively. The nutrients in egg whites are mainly protein, which contains essential amino acids required by the human body, and whole egg protein can be almost completely absorbed and utilized by the human body, which is the most ideal high-quality protein in food.

Category IV: Legumes. There are many varieties of beans, mainly soybeans, broad beans, mung beans, peas, red beans, etc.

According to the type and amount of nutrients in legumes, they can be divided into two main categories. A type of high-protein, high-fat beans represented by soybeans. Another type of bean is characterized by its high carbohydrate content, such as mung beans and red beans.

The nutritional value of beans is very high, insist on eating beans every day, the human body can reduce the fat content, increase immunity, reduce the probability of disease, beans contain high protein content, ***, its nutritional value is close to animal protein, is the best plant protein.

Category V: Cereals. Cereals mainly refer to the seeds of grasses. It includes rice, wheat, corn, and other grains, such as millet, black rice, buckwheat, oats, barley, sorghum, etc.