Low calorie foods are a subgroup of processed foods. They mimic in appearance, taste, and texture established and accepted processed foods with one difference: the food energy provided per portion or serving it substantially less.
The Food and Drug Administration has rules dealing with ‘low calorie’ or ‘reduced-calorie’ foods. Under FDA’s regulations, a food can be labeled ‘low calorie’ only is a serving supplies no more than 40 calories and contains no more than 0.4 calories per gram.
Most of the raw fruits and vegetables used in salads are low-calorie foods. They do contain a marginal amount of enzymes, but are most important as rich sources of vitamin and minerals.
Low calorie should be used as substitutes for higher-calories foods, not in additions to regular diet. Furthermore, lower calorie foods should taste good. Not all products provide desirable flavors, aromas and textures.
Most low calorie foods are low on the glycemic index, meaning they’ll digest solely: it will sustain the energy level lot longer than a can of soda and some chocolate.
Low calorie foods
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