We asked
Health magazine’s nutrition editor, Cynthia Sass,
RD, whether she had any go-to food swaps—and she said “So many
.!” Here
are her favorites. These simple switches will boost your fiber intake,
cut down on saturated fat, and add disease-fighting antioxidants to your
diet. Eat up!
|
I use bean flour in place of all-purpose flour.
Benefit: A quarter cup of fava or white bean flour
tastes the same as all-purpose and packs 8 grams of fiber (compared with
less than 1 gram in regular flour) plus protein, minerals, and
antioxidants.
|
|
I sub avocado for butter.
Benefit: It saves about 75 cals per tablespoon and
replaces saturated fat with heart-healthy, monounsaturated fat. I use
half a tablespoon of avocado for every tablespoon of butter in brownies
and cupcakes—and even spread it on toast.
|
|
I upgrade from mayo to hummus.
Benefit: As a sandwich spread, condiment in potato
salad, or even as a base for some sauces, this trade slashes 65 calories
per tablespoon and adds fiber, protein, and iron without losing that
creamy texture.
|
|
I use warmed-up frozen fruit instead of jam.
Benefit: A tablespoon of jam has 50 calories, while a
half cup of frozen berries (warmed with cinnamon or ginger) has half
the calories, no added sugar, and a dose of vitamin C, fiber, and
antioxidants. |
sumber: health