Protein in potatoes is better than soybean and closest to animal protein. Potatoes are also rich in lysine and tryptophan, which is incomparable to general grain. Potatoes are also foods rich in potassium, zinc and iron. The potassium contained in it can prevent cerebral vascular rupture. It contains protein and vitamin C, which are all 10 times that of apple, and the contents of vitamin B 1, B2, iron and phosphorus are much higher than that of apple. From a nutritional point of view, its nutritional value is equivalent to 3.5 times that of apples.

■ Conducive to weight loss

Compared with rice, potatoes produce less calories and only contain 0.1%fat. If you take it as a staple food and insist on eating only potatoes for one meal every day, it will be very effective to lose excess fat.

■ Prevention of stroke

Eating an average of five to six potatoes a week can reduce the risk of stroke by 40% without any side effects.

■ Regulating stomach and strengthening spleen

Potatoes have the functions of regulating stomach, regulating middle warmer, invigorating spleen and benefiting qi, and also have therapeutic effects on gastric ulcer, habitual constipation, hot cough and skin eczema. The cellulose contained in potatoes is tender, which has no stimulating effect on gastrointestinal mucosa, and can relieve pain or reduce gastric acid secretion. Eating potatoes regularly has become an adjuvant therapy for preventing and treating gastric cancer. Reason 1: Ying Jing.

Originated from the Celtic Halloween in ancient England and Ireland, this celebration, which was called Samhain at that time, meant the end of harvest and the coming of winter. On this day, children will wear special costumes such as witches and elves, carry pumpkin lanterns in their hands, imitate monsters from door to door to ask for candy and cakes, and shout: "trick or treat!"

Reason 2: improve the symptoms of autumn dryness

The climate in autumn is dry, and many children will have symptoms such as chapped lips, nasal bleeding and dry skin. Now it is the high season of "flu", and mothers can't help worrying about their babies' health. Experts suggest that adding foods rich in vitamin A and vitamin E to children can enhance children's immunity and help improve autumn dryness symptoms. The beta carotene contained in pumpkin can be absorbed by human body and converted into vitamin A.. In addition, pumpkin is rich in vitamin E, which can help the secretion of various pituitary hormones to be normal, so that children's growth and development can maintain a normal and healthy state.

Reason 3: Treating diseases.

Eating more pumpkins can also be used to treat children's roundworms, tapeworms and diabetes, and can reduce the risk and mortality of measles.

Reason 4: Enriching blood

Chen Xiuyuan, a famous doctor in Qing Dynasty, said, "Pumpkin is a wonderful product for enriching blood". Eating pumpkin often can make the stool smooth and the skin rich, especially for women, which has a cosmetic effect. Therefore, young mothers can eat pumpkins with their children.

Reason 5: Weaning

Pumpkin is mostly used in the production of weaning food, and it is rich in sugar, which is easy to digest and absorb. Pumpkin is the main source of vitamin A, with high nutritional value. In addition to making soup and paste, you can also cook porridge, steam, boil and cook rice.

Eating more pumpkins and less pumpkins is not a good thing.

Eating too much turns yellow, Cleffa.

Pumpkin is rich in beta-carotene, which is widely found in yellow-leaf vegetables and fruits, including pumpkins, carrots or lettuce, oranges and so on.

When children eat too much pumpkin and take too much beta-carotene, beta-carotene will be deposited in the stratum corneum of the epidermis, so for example, the nose, people, forehead, palms, soles of feet, around eyes, nails, joints, or places where the epidermis of the body is wrinkled the most, the skin will turn into lemon yellow color, making children look like jaundice. This symptom is called carotene xanthoderma.

Carotene xanthoderma and jaundice caused by common hepatobiliary diseases all seem to be yellow all over the body in appearance. If you don't pay attention, it may cause doctors to misjudge. Do you know how to distinguish the two?

Here is a simple way for you to judge: because carotene xanthoderma is formed by the increase of β-carotene, this yellow will not be colored on the sclera; As for jaundice, it is yellow due to the increase of bilirubin, and this yellow will be colored on the sclera.

Eating too little makes the baby night blind.

Beta-carotene is the precursor of vitamin A, which will be transformed into vitamin A, and the combination of vitamin A and protein can form visual protein, which plays an important role in vision. Once carotene is lacking, it will lead to serious consequences of night blindness or even total blindness, which is more obvious in children.

The correct eating amount of pumpkin

Too much carotene, the whole body turns yellow and scares people to death; Too little carotene will affect your eyesight. Isn't this like a little kid knocking at the door on Halloween? If you don't handle it properly (treat it), he will make a big trick. Therefore, give children pumpkins, and don't exceed the amount of a staple food every day.

Pumpkin recipe

Here are some pumpkin foods specially made for babies.

Pumpkin bibimbap (suitable for babies aged 6-9 months)

Ingredients: pumpkin 1 tablet, 50g of rice, Chinese cabbage leaves 1 tablet, salt, cooking oil and stock.

Making:

1 After peeling the pumpkin, take a small piece and cut it into pieces.

2. Wash the white rice, add the soup, put it in the rice cooker, and after the water boils, add pumpkin granules and cabbage leaves to cook until the rice and melon are eroded, and season with oil and salt.

Pumpkin paste (suitable for babies aged 7~ 12 months)

Ingredients: pumpkin 1 50g, sugar 40g, milk 250ml, egg1piece.

Method: After the pumpkin is steamed, add sugar, milk and eggs in turn, and then cook it.

Pumpkin black rice porridge (suitable for babies over one year old)

Ingredients: pumpkin 200g, black rice150g, jujube 60g.

Making:

1, wash the pumpkin, remove the stalk, cut it, take out the seeds and slice it;

2. Wash black rice and jujube. Put them into the pot together and add water 1000 ml.

3, first boil with strong fire, then switch to slow fire and cook until the rice is rotten.