(1) Choose foods with high quality and relatively low cholesterol content in protein, such as fish, lean meat, milk and bean products, and control the intake of foods such as liver, kidney, brain or fish.
(2) Ensure the supply of fresh vegetables and fruits. Green leafy vegetables can provide necessary vitamins and proper cellulose, which should be guaranteed. Foods such as yogurt, alpine plants and brown rice are also beneficial to patients.
(3) Reduce the intake of animal fats such as fat and animal fat, and appropriately increase the intake ratio of vegetable oils such as corn oil, sunflower oil, peanut oil and soybean oil.
(4) Avoid spicy food such as pepper, curry and mustard, and avoid alcohol, coffee and strong tea.
Three recipes for patients with cholecystitis:
Formula 1
Breakfast: apple bread 150g (peeled and sliced apples, boiled with water and sugar until the juice sticks to the bread), soft egg rolls 100g, milk tea 150ml, and strawberries 50g.
Lunch: roast chicken bibimbap 250g (that is, put the rice in a big bowl, add finely chopped laver, chicken breast and pea horn, and sprinkle with fried sesame seeds), clear soup 150ml [cut clover (celery with big leaves) and cook soup with beaded wheat bran], sesame oil mixed with spinach 100g, and boiled shredded potatoes 65430.
Meal: skim yogurt 100g.
Dinner: rice 165g, bamboo pod fish in sauce 100g( 1 60g), head and viscera removed, washed, cut into 3 pieces along the tenderloin, sprinkled with salt and wine, and steamed in a steamer for 8 minutes; Add carrots, mushrooms, peas, onions, celery and other filaments into the soup, cook for 5 minutes, then add sugar, soy sauce and vinegar to taste, thicken with wet starch, and pour it on the bamboo pod fish), stew mustard 150g, and mix radish with fruit 120g (including radish, apple, persimmon, kiwi fruit, etc.
Recipe 2
Breakfast: rice 165g, Chinese cabbage miso soup 150ml (boiled with Chinese cabbage bean paste), fruit salad 150g (containing kiwi fruit, orange, lemon juice, skim yogurt and sugar) and pickle 30g.
Lunch: rice 165g, mushroom soup 150ml, dry roasted meatballs 150g, cabbage salad 60g, plum meat mixed with potatoes 70g (i.e. 1 pickled plums, 1 potatoes, onions, sugar).
Meal: 180 ml tea milk, 2 oranges 140 g.
Dinner: 200 grams of tea rice (that is, cooking with coarse tea leaves), 300 grams of miscellaneous vegetables (that is, 80 grams of radish, 50 grams of taro, eggs, baked tofu, steamed bread with meat and potatoes, kelp, seasonings, etc. ), and 50 grams of leek mixed with Flammulina velutipes.
Recipe 3
Breakfast: rice 200g, pumpkin sauce soup 150ml (peeled pumpkin, boiled with bean sauce), steamed fish and sweet potato cake 100g (fish and sweet potato 1g, seasoned with beans, soup and soy sauce), and grapes 80g.
Lunch: 200g of rice, 200g of stew (including pork tenderloin, orange juice, shredded green pepper, shredded mushroom, soy sauce, salad oil and gravy), and 0/00g of cheese salad/kloc (skim cheese with cucumber, lettuce, white salad, etc. ) and100g boiled sweet potato.
Meal addition: yogurt jelly 150g (that is, skim yogurt with sugar, agar and pineapple).
Dinner: rice 200g, mushroom soup 150ml, Liuchuan pot 100g (Burdock washed, peeled, sliced, three-leaf vegetable sliced, loach 1 50g, cut open, washed, steamed with wine, poured with soup, sugar and soy sauce, and thrown in.