The #1 Best Vegetable for Weight Loss, Says Nutritionist – Eat This, Not That

So, you have incorporated the best weight loss snack combos into your diet. You’ve improved your daily routine with a few of these simple ways to lose weight faster. They gave up these habits to avoid belly fat. What now?

charge peppers, Dear readers. Lots and lots of peppers. Kim Yawitz, R.D, a Registered Dietitian based in St. Louis, Missouri, weighs why these nutrient-dense vegetables are the best vegetables for weight loss. Read on, and to learn more about how to eat healthily, don’t miss eating habits to lose belly fat as you age, say nutritionists.

Why peppers are the best vegetables for weight loss


They are low in calories

“Capsicums are versatile, delicious, filling, and low in calories, which makes them a great choice for weight loss,” she says, noting that a cup of chopped peppers is only 39 calories, which hardly impacts your daily quota.

They are a good source of fiber

“Aside from the calories, bell peppers also have three grams of fiber per cup and are naturally high in water,” she says. “And a large review of studies linked higher intakes of low-calorie, high-fiber, high-water foods to increased weight loss.”

They are an excellent source of vitamin C

Another benefit of peppers on the weight loss front is their vitamin C content. “One cup of red bell peppers also provides 190 milligrams of vitamin C, which is more than double the recommended daily allowance for adults,” says Yawitz. “In one small study, adults with enough vitamin C burned 25% more fat during exercise than adults who didn’t get enough vitamin C.”

How to eat more peppers to lose weight

If you’re looking to add more peppers to your diet, the meal or snack options are virtually endless. Yawitz loves to dice them up with some onions and throw them in scrambled eggs for breakfast, snack on mini peppers with hummus between meals, and add roasted red peppers to a salad for lunch.

“One of my favorite ways to eat them for dinner is to stuff them with a mixture of seasoned, lean ground beef, onions, garlic, tomatoes, and some cheese, and then bake them until tender,” she adds .

Does color matter?

And before we leave you with the slicing and dicing, a little bell pepper trivia: “Yellow, orange, and red bell peppers come from the same plant as green bell peppers — they’re just a bit more ripe,” explains Yawitz, emphasizing that all bell peppers have similar calories and macronutrients, so you really can pick the strain that you like best.

“Nevertheless, the pigments that give peppers their color are associated with various health benefits. For example, orange peppers are a good source of the antioxidant lutein (which is believed to reduce inflammation), while red peppers are a great source of beta-carotene (which promotes eye health),” she elaborates Mixing can help you get a good variety of nutrients.”

With that in mind, time for guac ‘n’ roll with some guacamole, served with a colorful array of strips of pepper for dipping.

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