La dieta delle carote

dieta delle caroteAbbiamo già parlato delle tantissime virtù della carote, che con solo 42 calorie per 100 grammi, garantiscono gusto e leggerezza; quindi, adesso è arrivato il momento di presentarle in una dieta, che, apportando circa 1.200-1.300 calorie al giorno permette di perdere tre chili in due settimane.

Le carote, grazie al loro contenuto di acqua e alla consistenza fibrosa, possiedono un grande potere saziante e spengi fame, oltre ad essere un’ottima fonte di minerali, vitamine; questi ortaggi sono dei perfetti antiossidanti naturali, e grazie all’elevata presenza di betacarotene, assicurano moltissima vitamina A capace di proteggere dall’invecchiamento.

Per sfruttare in modo migliore tutte le proprietà delle carote, bisogna fare attenzione a quali alimenti vengono abbinati e al tipo di cottura: ad esempio, se vengono cotte al forno perdono ben il 50% di vitamina C e il 30% di quella B, mentre se bollite, i sali minerali vengono dissolti. L’ideale, quindi, è consumarle crude, abbinate a pesce, carne, formaggi, uova, o anche con un semplice filo d’olio.

Programma settimanale della dieta della carota

Indicazioni da seguire tutti i giorni:
Colazione: un succo di carote, e a scelta, uno yogurt magro con tre cucchiai di cereali o un frutto, oppure un caffè con latte scremato e tre fette biscottate integrali con marmellata dietetica
Merenda: un succo di carote e un frutto oppure una fetta di pane integrale con un formaggio magro spalmabile.
I menù di pranzo e cena vanno ruotati settimanalmente.

Lunedì
Pranzo: un piatto di lenticchie, un petto di pollo alla piastra e un frutto
Cena: purea di carote, una fetta di pane integrale con 100 g di prosciutto cotto, un frutto

Martedì
Pranzo: riso con verdure, 80 g di vitello alla piastra con carote grattugiate, uno yogurt magro
Cena: insalata di patate e carote lesse, un pezzo di formaggio fresco, un’arancia

Mercoledì
Pranzo: un hamburger alla piastra con insalata di pomodori, un frutto
Cena: pasta con carote a pezzettini, uno yogurt magro

Giovedì
Pranzo: indivia condita con olio extravergine d’oliva, sogliola alla piastra, un frutto
Cena: una frittata di due uova con asparagi e carote, uno yogurt magro

Venerdì
Pranzo: riso al pomodoro, petto di pollo alla piastra con carote, un frutto
Cena: insalata mista di pasta, lattuga, spinaci, pomodori, carote, tonno al naturale e formaggio fresco, un frutto

Sabato
Pranzo: sautè di verdure e carote, merluzzo alla piastra con una patata lessa, un frutto
Cena: minestra di pasta, filetto di vitello alla piastra con lattuga, un frutto

Domenica
Pranzo: insalata mista con petto di tacchino e verdure, uno yogurt magro
Cena: minestrone con carote, seppia alla piastra, sorbetto al limone

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