Eggs
Eggs, a versatile protein source, feature prominently in a low-fiber diet, providing essential nutrients without the fibrous load. Boasting a complete amino acid profile, eggs support muscle maintenance and overall body function. Research underscores the role of eggs in satiety, making them a satisfying addition to meals. Cooking methods such as boiling, poaching, or scrambling maintain their low-fiber status while offering varied textures.
Despite occasional controversies, eggs remain a cost-effective and accessible protein option, making them a staple in many households. The culinary world’s reliance on eggs spans centuries, with diverse cultures incorporating them into traditional dishes. [5]
Tofu
Tofu, derived from soybeans, stands out as a plant-based protein on the low-fiber spectrum. With its neutral taste and ability to absorb flavors, tofu adapts to various culinary styles, enhancing both savory and sweet dishes.
Rich in amino acids and minerals like iron and calcium, tofu supports vegetarian and vegan diets, offering a nutrient-dense alternative. Studies suggest soy-based products, including tofu, may contribute to heart health by reducing cholesterol levels. Tofu’s origins in ancient China highlight its longstanding presence in Asian cuisines, evolving into a globally embraced ingredient for its versatility and nutritional benefits. [6]
