Fat burning vegetables are common in anyone”s diet that eats their vegetables. Unless you are a meat and potato kind of consumer, you eat this type of vegetable all the time. So why aren”t you reaping the fat loss benefits of fat burning vegetables? Probably because of the way you prepare them.

The list of vegetables that are fat burners is long and most of them are common, everyday foods that we all purchase. But we fry them beyond recognition, butter them, candy them, or slather them in salad dressing.

The vegetable itself is low in calories, and costs your body more calories to process than it contains. They are high in vitamins, antioxidants, minerals, and other properties that protect us against all kinds of disease and chronic conditions.

Try broiling, roasting, steaming, or cooking some of these vegetables on your charcoal grill, instead of using more traditional high fat preparation methods. You will be amazed at the flavor these methods can bring out in your vegetables. Also remember not to overcook them so that as many nutrients are maintained as possible.

Some of the fat burning vegetables to cook are:

  • Squash
  • Asparagus
  • String or wax beans
  • Collard greens
  • Eggplant
  • Spinach
  • Broccoli
  • Turnips
  • Carrots
  • Leeks
  • Peppers (hot peppers have the best fat burning properties)

If you like hot or spicy foods you”re in luck. Hot peppers incorporated into your meal raises your metabolism for several hours after the meal is over. This means that you are burning more calories than you normally would during that time. It doesn”t seem to matter whether the peppers are cooked, raw, or dried, the effects are the same.

Many of these vegetables also have shown promise as cancer inhibiting agents.

Fat burning veggies to have raw:

  • Cucumbers
  • Dandelions (greens and flowers)
  • Endive
  • Cabbage
  • Celery
  • Leaf lettuces
  • Tomato (fresh or canned)
  • Radishes
  • Chives and other fresh or dried herbs

Juicing your raw vegetables is not recommended since most of the fat burning properties is in the fibrous tissues which are destroyed or removed during juicing. You can use these fat burners in a salad, on sandwiches, or pickle the cucumbers, cabbage, and okra.

As long as you don”t add fat to these fat burning vegetables you don”t have to limit your consumption of them. Some of them, like broccoli, have been shown to inhibit cancer growth or formation, so by all means eat up!

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