[轉貼前輩文章]
前幾天才說過我每天都只擔心肉吃不夠
事實上每天該吃多少蛋白質是有依據的
可以參考原文中的表格:
肥胖的人想要減脂,蛋白質攝取量在1.2-1.5 g/kg之間
體重正常的人想要增肌減脂,目標在2.2-3.3 g/kg之間
即使我們用較低的標準1.2 g/kg來算
一個60公斤的人每天就要吃72公克蛋白質
我舉個實際的例子,Costco賣的雞胸肉一包大約是400公克
換算起來裡面含蛋白質大約就是70多公克
(有買過的人應該知道一包的份量還不少)
把這包雞胸肉吃完大概就是一天的底線
所以,體重正常的人想要增肌減脂(2.2-3.3 g/kg)
每天就要吞下兩到三大包的雞胸肉
各位覺得自己有達到這個標準嗎?
因此我才說一般人都吃太少蛋白質、太多碳水化合物
當然在肉品的選擇也要注意,雞胸肉算是CP質很高的
因為蛋白質含量充足,而且油脂比較少
如果你想是吃肥肉或者油炸食品來補充蛋白質
那大概只會在身上養出一堆脂肪而已
總結:吃優良的蛋白質不會讓你變胖,OK?
(P.S.我不是生酮飲食喔,關於這點有空的話晚上再聊)
我每天需要多少蛋白質?
如果你在正常健康體重,活動量低,將目標設定在 1.2–1.8 g/kg (0.54–0.82 g/lb)。
如果你過重或肥胖,將目標設定在 1.2–1.5 g/kg (0.54–0.68 g/lb)。
如果你正常健康體重,活動量高,又要維持正常體重,將目標設定在 1.4–2.2 g/kg(0.64–1.00 g/lb). 如果是高體能活動的運動員,盡量將蛋白質目標設定接近2.2g/kg。
如果你正常健康體重,活動量高,又想要增肌減脂,將目標設定在 1.4–3.3 g/kg (0.64–1.50 g/lb)。
如果你正常健康體重,活動量高,又想減脂,將目標設定在 2.2–3.3 g/kg (1.00-1.50 g/lb)。
如果你懷孕,將目標設定在 1.66–1.77 g/kg(0.75–0.80 g/lb)。
Also, don’t forget that …
*
Protein intake should be based on body weight, not on caloric intake. (But caloric intake should be based on body weight, too, so the two intakes are linked.)
*
If you are obese, you do not need to try to figure out your ideal body weight or your lean mass (i.e., fat-free mass). Most studies on people with obesity report their findings based on total body weight.
*
Most studies have looked at dosages up to 1.5 g/kg; only a few have looked at dosages as high as 2.2–3.3 g/kg. However, even those higher dosages don’t seem to have negative effects in healthy people.
https://examine.com/nutrition/how-much-protein-do-i-need/
同時也有5部Youtube影片,追蹤數超過61萬的網紅{{越煮越好}}Very Good,也在其Youtube影片中提到,鳳爪排骨糯米飯:English recipe follows ⏬⏬ 鳳爪排骨飯: 材料: 鳳爪(已炸)6隻 急凍排骨1磅 糯米2膠嘜 辣椒仔1隻 蔥1條 調味料: 樽裝蒜蓉1湯匙 原粒豆豉20粒 鮑魚汁1湯匙 辣椒粒適量 生抽1茶匙半 糖1茶匙 生粉2茶匙 油1茶匙 老抽半茶匙 處理: ...
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- 關於1.5lb to g 在 Van's Kitchen Youtube 的最佳貼文
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1.5lb to g 在 {{越煮越好}}Very Good Youtube 的精選貼文
鳳爪排骨糯米飯:English recipe follows ⏬⏬
鳳爪排骨飯:
材料:
鳳爪(已炸)6隻
急凍排骨1磅
糯米2膠嘜
辣椒仔1隻
蔥1條
調味料:
樽裝蒜蓉1湯匙
原粒豆豉20粒
鮑魚汁1湯匙
辣椒粒適量
生抽1茶匙半
糖1茶匙
生粉2茶匙
油1茶匙
老抽半茶匙
處理:
1. 糯米,清水浸6小時或以上。要注意:不要攪動,否則會碎。
2. 排骨,清水解凍15分鐘。
3. 排骨,用粗鹽乸10分鐘,去除雪味、腥味,及加入鹹味。
4. 鳳爪,用大滾水去油漬。
5. 辣椒仔,切粒。
蔥,切粒。
6. 鳳爪已浸了數分鐘,輕手用清水沖洗乾淨。
7. 排骨,醃了數分鐘,清水沖洗乾淨,揸一揸水,擎乾水。
8. 鳳爪,剪趾甲。
9. 鳳爪及排骨,用廚紙索乾。
10. 排骨調味: 鳳爪調味:
a. 蒜蓉1茶匙 a. 蒜蓉半茶匙
b. 豆豉1茶匙 b. 豆豉數粒
c. 鮑魚汁0.75湯匙 c. 鮑魚汁0.25湯匙
d. 辣椒少許 d. 辣椒少許
e. 生抽1茶匙 e. 生抽半茶匙
f. 糖半茶匙 f. 糖半茶匙
g. 生粉1茶匙 g. 生粉1茶匙
h. 油半茶匙 h. 老抽半茶匙
i. 油半茶匙
撈勻排骨及鳳爪,醃15分鐘。
11. 糯米,已浸水4小時(最好浸6小時或以上),清水洗乾淨,擎乾水。
12. 糯米,鋪平在玻璃盤內。
13. 加入清水1膠嘜入糯米內。
糯米與水的比例:
2份糯米 : 1份水
14. 排骨,排好在糯米上。
鳳爪都是一樣。
烹調:
1. 用大火放鑊中蒸糯米飯1小時。
2. 要預備滾水,每20分鐘,加水入鑊中。
3. 鳳爪排骨糯米飯已蒸好,鋪上蔥粒及辣椒粒。
4. 完成,可享用。
Pork ribs glutinous rice with chicken feet:
Ingredients:
Chicken feet (Already fried) 6 Nos.
Frozen pork ribs 1 lb
Glutinous rice 2 measure cups
Red chili 1 No.
Green onion 1 No.
Seasoning:
Garlic sauce 1 tbsp
Preserved beans 20 Nos.
Abalone sauce 1 tbsp
Chili cubes appropriate amount
Light soya sauce 1.5 tsp
Sugar 1 tsp
Tapioca starch 2 tsp
Oil 1 tsp
Dark soya sauce 0.5 tsp
Preparation:
1. Glutinous rice, soak in tap water for 6 hours or above. Since it is fragile, do not stir it.
2. Pork ribs, defrost with tap water for 15 minutes.
3. Pork ribs, season with cooking salt for 10 minutes, to remove unpleasant smells and add some salty taste.
4. Chicken feet, rinse with boiled~up water to remove oil stains on them.
5. Chili, get it diced.
Green onion, get it diced.
6. Chicken feet, have been soaked for several minutes, rinse it with tap water lightly and thoroughly.
7. Pork ribs, have already seasoned for several minutes, rinse with tap water, squeeze. Hang dry.
8. Chicken feet, cut the nails.
9. Dry the chicken feet and pork ribs with kitchen towel.
10. Season the pork ribs:
a. Garlic sauce 1 tsp
b. Preserved beans 1 tsp
c. Abalone sauce 0.75 tbsp
d. Chili little
e. Light soya sauce 1 tsp
f. Sugar 0.5 tsp
g. Tapioca starch 1 tsp
h. Oil 0.5 tsp
Mix well. Season for 15 minutes.
Season the chicken feet:
a. Garlic sauce 0.5 tsp
b. Preserved beans several Nos.
c. Abalone sauce 0.25 tbsp
d. Chili little
e. Light soya sauce 0.5 tsp
f. Sugar 0.5 tsp
g. Tapioca starch 1 tsp
h. Dark soya sauce 0.5 tsp
i. Oil 0.5 tsp
Mix well. Season for 15 minutes.
11. Glutinous rice, has already been soaked with tap water for 4 hours (soak for 6 hours or more will be the best). Rinse thoroughly and hang dry.
12. Glutinous rice, flatten on glass ware.
13. Add water 1 plastic cup to the glutinous rice.
The ratio of glutinous rice and water:
2 shares of glutinous rice : 1 share of water
14. Pork ribs, put in rows on glutinous rice.
Do the same to chicken feet.
Steps:
1. Steam the glutinous rice at high flame in wok for 1 hour.
2. Prepare boiled~up water. Add water into the wok for every 20 minutes.
3. Glutinous rice has been steamed well. Put green onion and chili cubes on top.
4. Complete. Serve.
? 煲仔菜(系列)播放清單
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Tuisabth907E6CxvfkUTGb
???我有900多條片?大家入呢個網址 ?全部可以睇曬?
https://goo.gl/cuyAZa hip???
??I have more than 900 movies?Everyone enters this URL ?All can be viewed ?
https://goo.gl/cuyAZa hip??
Steamed Glutinous Rice with Chicken Feet & Pork Ribs?Sticky, Chewy, Juicy, Meaty!?
1.5lb to g 在 Tasty Japan Youtube 的最讚貼文
こんがり焼いた鶏むね肉とクリーミーなパスタのハーモニー♪
ココナッツミルクを使うことで乳製品を完全カット!
ボリューム満点のお昼ごはんに、ぜひ作ってみてくださいね♪
鶏むね肉のアルフレッドパスタ
4人分
材料:
鶏むね肉 (骨なし、皮なし、厚さ2.5cm) 4枚
塩 小さじ3 ½ + 適量 (味付け用)
黒コショウ (挽きたて) 小さじ2 ½
オリーブオイル 大さじ5
フェットチーネパスタ 340g
エシャロット (みじん切り) 大1個
にんにく (みじん切り) 6片
薄力粉 大さじ3
ココナッツミルク 400ml
チキンスープまたは野菜スープ 240ml
レモン汁 大さじ1
パセリ (みじん切り) 味付け用
作り方:
1.塩小さじ1 1½、コショウ小さじ1で鶏肉全体に下味をつける。
2.フライパンにオリーブオイル大さじ1を入れ、中火で熱する。油が温まったら、鶏むね肉を2枚ずつ入れ、4~5分、きつね色になるまで焼く。必要に応じてオリーブオイルを追加し、裏返してもう一方の面を4~5分、きつね色になり、中心部が75℃になるまで焼く。フライパンから取り出し、脇に置き、蓋をして保温し、残りの鶏肉も同様に焼く。
3.大きな鍋に水を入れ、強火にする。沸騰したら、たっぷりと塩を振り、フェットチーネを加える。パッケージの指示通りに茹でる。
4.大きなフライパンに残りのオリーブオイル大さじ3を入れ、中火で熱する。油が温まったら、エシャロットとニンニクを加え、塩をひとつまみ入れ味を調え、エシャロットが半透明になるまで3~4分炒める。
5.(4)に小麦粉を入れて3~4分、きつね色になるまでかき混ぜる。ココナッツミルクとチキンスープ(または野菜スープ)を加える。弱火にして1分ほど煮込み、弱めの中火にして、よくかき混ぜながらとろみがつくまで10分ほど煮込む。レモン汁を入れてかき混ぜ、残りの塩小さじ2、コショウ小さじ1.5で味を調える。
6.フェットチーネにソースをかけ、よく混ぜ合わせる。鶏肉をスライスする。
7.パスタをボウルに盛り、鶏肉を上にのせる。パセリを散らしたら、完成!
Dairy-Free Chicken Fettuccine Alfredo
Ingredients
for 4 servings
4 boneless, skinless chicken breasts, about 1 inch (2.5 cm) thick
3 ½ teaspoons kosher salt, divided, plus more to taste
2 ½ teaspoons freshly ground black pepper, divided
5 tablespoons olive oil, divded
¾ lb fettuccine pasta(340 g), uncooked
1 large shallot, minced
6 garlics, minced
3 tablespoons all purpose flour
13.5 oz coconut milk(400 mL)
1 cup chicken stock(240 mL), or vegetable stock
1 tablespoon fresh lemon juice
fresh parsley, minced, to taste
Preparation
1.Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
2.Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts, 2 at a time, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and Flip and cook on the other side for 4-5 minutes more, until golden brown and the internal temperature reads 165ºF (75˚C). Remove from the pan, set aside, and cover to keep warm while you repeat with the remaining chicken.
3.Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
4.Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the shallots and garlic, season with a pinch of salt, and cook until the shallot is translucent, 3-4 minutes.
5.Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and 1½ teaspoons pepper.
6.Pour the sauce over the fettuccine and toss well to coat. Slice the chicken.
7.Divide the pasta between bowls and top with the chicken. Garnish with parsley and serve.
8.Enjoy!
#TastyJapan #レシピ
MUSIC
Licensed via Audio Network
1.5lb to g 在 Van's Kitchen Youtube 的最佳貼文
♥ Follow me on Facebook: http://www.facebook.com/VansKitchen
or in Vietnamese: http://www.facebook.com/gocbep
♥ Ingredients:
(Serves 6-8)
Mi Quang spice mix:
• 2 packed tbsp brown sugar
• 1 tbsp paprika
• 1 tsp cayenne pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp turmeric
• 2 tsp salt
• 1 tsp freshly ground black pepper
3 lbs skinless chicken legs, cut into bite size
½ lb shrimp (Watch movie about preparing shrimp: https://www.youtube.com/watch?v=4gTrFP7d2Yk)
¼ cup plus 1 tbsp green onion, white part, minced
2 garlic cloves, peeled, finely chopped
1 cup white or yellow pearl onions
1 large jicama, peeled, chopped into small cubes
1 tbsp cooking oil (ideally peanut oil)
quail eggs, boiled, peeled
1 packed Mi Quang noodle, cooked following instructions
Accompaniments:
• Rice cracker
• Raw vegetables (lettuce, bean sprouts, banana blossom, mint, perilla,...)
• lime, cut into wedges
• green onion, green part, finely chopped
• Roasted peanut, crushed
• Thick spicy sweet and sour fish sauce (Watch movie about making it here: https://www.youtube.com/watch?v=ZsNzwVy7OPw)
• Fresh hot chillies fish sauce (Watch movie about making it here: https://www.youtube.com/watch?v=ZsNzwVy7OPw)
-----
♥ Nguyên liệu:
(6-8 phần ăn)
Gia vị mì quảng:
• 2 tbspmuỗng canh nén đường vàng
• 1 tbsp muỗng canh bột ớt màu (paprika)
• 1 tsp muỗng cà phê bột ớt cay (cayenne pepper)
• 2 tsp muỗng cà phê tỏi bột
• 2 tsp muỗng cà phê bột hành
• 2 tsp muỗng cà phê bột nghệ
• 2 tsp muỗng cà phê muối
• 1 tsp muỗng cà phê tiêu xay
3 lbs (1.5 kg) đùi gà, cắt vừa ăn
½ lb (250 g) tôm (Xem video cách chuẩn bị tôm: https://www.youtube.com/watch?v=4gTrFP7d2Yk)
¼ cup + 1 tbsp muỗng canh gốc hành lá băm nhỏ
2 tép tỏi, lột vỏ, băm nhỏ
1 cup củ nén (hành tăm)
1 củ sắn nước (củ đậu), lột vỏ, cắt hạt lựu
1 tbsp muỗng canh dầu (nếu có dầu đậu phụng càng tốt)
trứng cút, luộc chín, bóc vỏ
1 gói mì quảng khô, luộc chín
Ăn kèm:
• Bánh tráng
• Rau sống (sà lách, giá, bắp chuối bào, rau húng lủi, tía tô, ...)
• chanh, cắt múi
• hành lá cắt nhỏ
• Đậu phộng rang, giã nhỏ
• Nước mắm pha đặc (Xem video cách làm ở đây: https://www.youtube.com/watch?v=ZsNzwVy7OPw)
• Nước mắm có bỏ ớt tươi cắt nhỏ (Xem video cách làm ở đây: https://www.youtube.com/watch?v=ZsNzwVy7OPw)
♥ Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef's Knife: http://amzn.to/YSD4Vg
Victorinox Paring Knife: http://amzn.to/YgxiLH
KitchenAid Shears with Soft Grip: http://amzn.to/1SOsIhH
OXO Good Grips 15-Inch-by-21-Inch Cutting Board: http://amzn.to/1Cv3z7O
Peugeot Paris U'Select Pepper Mill: http://amzn.to/1OKZHBJ
Calphalon Tri-Ply Stainless Steel Cookware Set: http://amzn.to/1jTCHBg
DUXTOP Portable Induction Cooktop : http://amzn.to/1KKN7yY
Anchor Hocking Oven Bake and Food preparation Set: http://amzn.to/Vrg35p
♥ Music courtesy of Audio Network
1.5lb to g 在 EVLution Nutrition, Stacked Plant Protein, Natural Vanilla, 1.5 ... 的推薦與評價
Jan 5, 2020 - 20 g Protein 4 g BCAAs¹ 6 g Fiber 1 Bil CFU Probiotics Greens ... EVLution Nutrition, Stacked Plant Protein, Natural Vanilla, 1.5 lb (670 g) ... ... <看更多>
1.5lb to g 在 How to state fractions with units of measurement? (e.g. 0.75 lb ... 的推薦與評價
... but I'd be curious if there are any relevant differences with other units of measurements, in particular grams and kilograms. ... <看更多>
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