Are you one of those who believe that eating well means eating things that are not tasty or boring? Do you think that it is hard to eat healthy because it means eating only vegetables? Do you really think that pizza is a junk food? If that’s what you think, the time has come for you to read this article.
Pizza is a typical dish of Italian cuisine that became over popularized and it comes to mind as the fast food or junk food. However, this is wrong because eating pizza is healthy and it all depends on what your pizza contains.
The best thing to ensure that your pizza is a healthy food, besides being tasty, is to make it yourselves, in this way, you can control the quality of the ingredients and adapt even to diets low in calories and fat.
Keep in mind that eating a portion of pizza can be a nutritious and complete dish for the reason that the base provides the complex carbohydrates and on it, we can put varied ingredients that provide us with proteins and lipids needed.
The nutritional content is very variable. You can choose a low-fat cheese and an added sugar-free tomato sauce. You can use turkey, chicken, hard-boiled egg, tuna or seafood as sources of the protein, vegetables like zucchini, aborigine, onion, pepper, corn or natural tomato which will bring more freshness, flavor, fiber and vitamins to your pizza. The fruit also combines well with this delicious dish. Have you ever tried the tropical pizza with chicken and pineapple?
If you still think that with a portion of pizza you do not eat enough, you can complete your lunch or dinner with a good bowl of salad, and in this way you can make a family dinner fun with the surety of eating healthy.
The problem of pizzas for people on a diet seems to have been solved, since what is really high in fat is the famous cheese that covers the pizza, mozzarella. At present, in some pizzerias, you can order the diet menu, which basically consists of the same ingredients, but with low fat cheeses. Mozzarella light is also added with a dash of olive oil, which also controls cholesterol, so that the cheese is viscous and homogenous.