Ginger for weight loss.
The benefits and harms of pickled ginger for weight loss.
To have health and harmony, you need to eat right. Marinated ginger is very popular today, as it is excellent in salads. It goes well with fish and meat dishes. In this article we will discuss the beneficial and harmful properties of this product. We also give examples of dietary meals. Let’s look at how to properly use pickled ginger for weight loss. If you have not tried this product, then be sure to take a note.
Useful properties of pickled ginger.
Presumably, during the marinating, the whole spectrum of the medicinal qualities of ginger is preserved. The characteristic burning taste is preserved. Added softness and pleasant spicy notes of taste. Ginger, with proper moderate use, helps cleanse the body of harmful substances. In this matter, it looks like ginseng.
Antioxidants activate the body’s natural defenses. Immunity confronts all sorts of negative factors. Ginger contains important vitamins and minerals. Many people wonder whether pickled ginger is good for weight loss. Obviously, the product helps in this matter. It is possible to expect an improvement in blood circulation. Warming and invigorating effect. Accelerate the burning of extra calories and effective weight loss.
It contains valuable amino acids that normalize cholesterol in the blood. Improve the microflora in the digestive tract. All these beneficial properties are inherent in fresh ginger. Medicinal qualities are relevant for the pickled product. But to a lesser extent than for the untreated.
It is foolish to ask whether pickled ginger is harmful to the figure. If the product is filled with beneficial properties and is clearly dietary. Any food should be consumed with caution. Especially in the presence of serious diseases. Of course, ginger is good for most people. But there are some limitations. Women will have to abandon the product in the second half of pregnancy and breastfeeding. Ginger is undesirable or with caution should be used in diseases of the gastrointestinal tract. Such as gastritis, ulcers. But in other cases there is no danger or it is minimal.
Calories in pickled ginger.
As we know, ginger is considered a light low-calorie product. In the 100-gram serving is 80 kcal. Depending on the treatment, the properties may vary. The caloric content of pickled ginger is equal to 42-51 kcal (0.2 g of protein, 0.3 g of fat, 12.5 g of carbohydrates). For comparison — candied ginger has a caloric content of 216 kcal.
How much can you eat pickled ginger on a diet?
It is difficult to give any restrictions in grams. Definitely should have a sense of proportion. Cook the ginger yourself at home. Or buy already pickled product. Ginger is convenient to add to dietary salads, put to fish and meat. It is advisable to eat it reasonably and moderately. As you know, the diet is always recommended to stick to small portions. Therefore, the probability of eating ginger is reduced to zero. Usually, people consume 10-30 g of product per day.
How to make the most ginger.
How to pickle ginger at home?
ginger — 170 g;
sugar — 3 tbsp. l .;
rice vinegar — up to cup;
salt — 2 tsp.
Wash the spine, peel it, randomly chop it. It is better to cut thinly. We take a plate of ceramics (not metal). Prepare a brine of vinegar with salt, add sugar. Boil the pickle, pour ginger to them. Wait for cooling and store in the fridge, stand up to 7 hours.
Dishes with pickled ginger for weight loss.
Below are a few examples of very simple dishes. They are suitable for the diet menu.
pickled ginger — any quantity to your taste;
cabbage — 1 head;
Apple — 1 pc .;
honey — 1 tbsp. l .;
vegetable oil — 1 tbsp. l .;
salt and greens — any amount.
Cut and salt the cabbage. Cut the apples into straws, pour over lemon juice. Chop the greens, mix the butter with natural honey, season the salad.
chicken — 1 pc;
garlic — 5 teeth;
salt — 1 tbsp. l .;
pickled ginger — 60 g;
spices for meat — 1 tbsp. l .;
black pepper — 1 tbsp. l
First rub the chicken with spices, wait 2 hours. Coarsely chop the garlic, chop thinly the ginger. In the center of the chicken carcass put half the volume of ginger. The second part should be removed in the incisions in the skin. You also need to place in the carcass garlic. Place the meat in the baking sleeve. Bake the dish in the oven, at a temperature of up to 200 degrees, about 40 minutes. When serving chicken, add marinated ginger to the table. The dish is very satisfying.
pork (preferably lean) — 800 g;
pepper and salt to your taste;
soy sauce — 1 tbsp. l .;
pickled ginger — 50 g;
dry red wine (quality) — 25 ml;
garlic — 2 teeth;
vegetable oil — a small amount.
Rinse and dry the meat. Cut the ginger, put in any bowl. Finely chop the garlic, add to the pork. Pour wine, sauce, add oil, put pepper and salt. It turned out fragrant sauce. Lubricate the bottom of the molds, put the meat in it, soak it in the sauce. Bake for about an hour in a medium-hot oven.
Marinated ginger with beets.
beets — 1 pc (you will need 1 small slice, for color);
pickled ginger — 250 g;
9% vinegar — 1 tbsp. l .;
water — 2 cups;
sugar — 1 tbsp. l .;
salt — 1 tsp.
Peel and chop the ginger root. Usually it is cut thinly. Boil a glass of water, salt, pour ginger. Wait 5 minutes, pour out the water. Boil another glass of water with sugar, pour ginger. Wait for cooling, pour vinegar, put a little beet. Harvested ginger should be kept in the refrigerator for several hours. After aging overnight, the ginger will turn a pinkish color. Ready to eat.