Choosing the right ingredients and eating the right way can control cholesterol.
What oil can you often eat to lower your cholesterol? Soybean oil? Sunflower seed oil? Tea seed oil?
The correct answer is: tea seed oil has the best cholesterol-lowering effect. Monounsaturated fatty acids are fatty acids that lower cholesterol. Therefore, the oil with high monounsaturated fatty acid content has a good cholesterol-lowering effect. Even if it is a good oil, the daily intake of edible oil per person should not exceed 25g.
Eating white meat is more conducive to controlling cholesterol.
What kind of fish has lower cholesterol? Little whitebait? Hairtail? Cod？
The correct answer is: hairtail has a low cholesterol content. Although the cholesterol content of hairtail is low, the intake should be controlled. Most scaly fish are low in cholesterol.
Which miscellaneous grains have the best cholesterol-lowering effect? Xiaomi? Oats? Corn?
The correct answer is: Oats have the best cholesterol-lowering effect. Oats are rich in soluble dietary fiber. Oats are also called rye. Oatmeal is not the same as oatmeal. Buckwheat, naked oats and wheat germ also help lower cholesterol. Foods rich in soluble dietary fiber have a good cholesterol-lowering effect.
Which foods help to lower cholesterol: konjac, Undaria pinnatifida, sweet potato, tremella, auricularia auricula and mushroom.
Foods rich in vitamin C can also lower cholesterol.
Which vegetable loses the least vitamin C after heating? Tomatoes? Carrots? Spinach?
The correct answer is: tomatoes lose the least vitamin C after heating. The content of vitamin C in tomatoes is very high. Of course, the cooking time of 5- 10 minutes is very good. Scrambled eggs with tomatoes is a good choice, but stewed beef brisket with tomatoes is not suitable. Onions, garlic and mushrooms all help lower cholesterol.
Which tea leaves have the best cholesterol-lowering effect? Flower tea Pu 'er tea? Oolong tea?
The correct answer is: Pu 'er tea has the best cholesterol-lowering effect. Pu 'er tea is parasitized by monascus during storage, which can reduce cholesterol. Cooked pu has better cholesterol-lowering effect than raw pu.