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2019-05-31
〔記者魏瑾筠／桃園報導〕端午節到來，市面上許多粽子或食材多是高油、高鹽分，不利心血管、高血壓及糖尿病友。衛生福利部桃園醫院營養科昨舉辦「創意蔬食健康粽ＤＩＹ，桃醫護您健康Go」活動，由營養師帶領六十名病友，用豐富不飽和脂肪酸的油脂，加上蔬食與低脂高纖素材包粽，讓民眾能吃得健康，遠離高脂高熱量的負擔。
桃園醫院副院長陳瑞昌指出，傳統粽子的餡料為五花肉、花生、鹹蛋黃等，會讓人吃進高飽和性脂肪酸油脂，不利於心血管；桃園醫院營養師黃蘭茜說，一餐吃超過一個粽子，可能就超過身體負荷，最好能選擇中型粽子吃一個就夠了，並搭配一至二碟的蔬菜，再加一份水果以均衡飲食。
桃園醫院營養科研發的「創意蔬食健康粽」一個約有四百大卡熱量，有八分滿的飯量、二份豆魚蛋肉類以及半份蔬菜，若配上一份蔬菜，就可當成一頓正餐，歡迎民眾至桃園醫院網站下載食譜。
報導來源：自由時報【原文網址】
