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Arab food contributes to the success of the diet

Arab food contributes to the success of the diet

Red meats, poultry, fish, seafood, grains, vegetables, fruits and seasonings of the most varied are part of the Arab food menu. With exotic flavors and textures, in addition to many essential nutrients for the proper functioning of the body, this cuisine can enter the diet, brighten daily meals and still contribute to healthy weight loss. "The advantage of this kitchen for diet is that there is a preference for natural, fresh and varied ingredients.The preparations are usually not very greasy, since much of the food is cooked, roasted or grilled, "explains nutritionist Katia Iared. Lebanese and Syrian immigrants are due to the presence of this cuisine in Brazilian lands. These two countries were the only ones among the 22 Arab nations that spread their recipes around the world.

Arab food helps in the diet - Photo: Getty Images

The delights brought by them go far beyond the famous kibe and esfiha. Some of the healthiest dishes are tabule (138 kcal), stuffed zucchini (126.34 kcal), rice with lentils (193.39 kcal), Moroccan rice (249.08 kcal), roast beirut (230.97 kcal), grape leaf cigar (99.13 kcal) ) and cabbage cigar (66.73 kcal).

Red and white meats

Sheep, lamb, pork, pork, beef, pork, beef, pork, kid, chicken and turkey are the most used, being stuffed or roasted, the latter the best option for the diet. Mullet, swordfish and sardines are the most popular on the menu. The dishes are watered with olive oil, rich in antioxidants and strong ally to reduce visceral abdominal fat.


Good source of protein, carbohydrates, iron, calcium, potassium and B vitamins, the grain of nipple controls blood sugar rates, lowers bad cholesterol, helps fight anemia, controls hypertension and improves bowel function. The lentil is practically fat-free, in addition to presenting folic acid, which strengthens brain functions such as memory and reasoning.

Vegetables and vegetables
Zucchini, cabbage, vine leaf, chard, tomatoes, peppers and eggplant are the gifts in Arabic cuisine.


Some of the natural delicacies that make up sweets and liqueurs are grapes, figs, pomegranates, plums, apricots, almonds, pistachios, hazelnuts and dates. These ingredients are used in cakes, puddings, jellies, jellies, salads and even meat stews.

Bet on them to increase the seasoning of salads and even to sprinkle on the grilled. The most commonly used spices are anise seed, cloves, cumin, ginger, sumac, nutmeg, sesame seed, garlic, onion, snubar and jamaica pepper. Among the herbs stand out basil, coriander, fennel, marjoram, mint, parsley, rosemary, saffron and cardamom. Among the flavors are musk, amber, rose water and orange blossom water. The mix of zattar spices, known to have healing properties, is composed of marjoram, thyme, toasted sesame seeds and red and bitter sumac berries.

It is a type of fermented milk that provides increased absorption of B-complex vitamins in the intestine and the best absorption of calcium by the body.

- Quinoa Cigarette

- Salami fatouch

- Esfiha closed

Arabian bread

- Tabule light

- Vegetarian cabbage custard

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