The reason why pregnant women eat buckwheat head carefully: The mature buckwheat head is big and fat, white and glittering, spicy and tender, and contains many nutrients such as sugar, protein, calcium, phosphorus, iron, carotene, vitamin C, etc. Eating buckwheat head has the effects of stimulating appetite, helping digestion, relieving greasiness, invigorating spleen and appetizing, warming and activating yin, relaxing muscles and tendons, invigorating qi, calming the mind, dispelling blood stasis and relieving pain. But most of the buckwheat heads on the market now are pickled. There are nitroso compounds in pickles, and some nitroso compounds can cause uterus tumor and induce fetal malformation through placenta. Most of the pickled buckwheat heads have high salt content, and too much salt intake by pregnant women can easily lead to pregnancy-induced hypertension syndrome. In severe cases, it may be accompanied by symptoms such as headache, dizziness, chest tightness, dizziness, and even eclampsia, which may endanger the health of mother and baby.

The correct way for pregnant women to eat buckwheat head: When pregnant women have early pregnancy reaction, they like to eat some sour food. At this time, they can eat buckwheat head properly to stimulate their appetite. When pregnant women eat buckwheat heads, it is best to make them at home. When making them, the amount of salt should be appropriate. Try not to buy them outside to prevent the addition of preservatives and other substances.