1. Can pregnant women eat sour beans?
Pregnant women can eat sour beans, but not too much.
Benefits of eating sour beans for pregnant women: sour beans are pickled beans. Beans are rich in high-quality protein, carbohydrates, vitamins and trace elements, which can supplement the signature nutrients of human body. The B vitamins contained in it can maintain normal digestive gland secretion and gastrointestinal peristalsis, inhibit cholinesterase activity, help digestion and stimulate appetite. For pregnant women with poor diet and high pregnancy reaction, eating sour beans is a good choice.
Pregnant women should pay attention to eating sour beans: they must control their food intake, because pickled food will contain nitrite, and a large amount of nitrite will lead to nitrite poisoning, which may lead to fetal malformation. But then again, in some areas where sauerkraut is the staple food, the fetal malformation rate is not necessarily higher than other areas. Therefore, it is ok for pregnant women to eat sour beans, but don't leave every meal. Be careful, especially when buying sour beans, you must choose a regular seller to eat with confidence.
2. The effect of pregnant women eating acid on their babies.
Throughout pregnancy, pregnant women eat some acidic food, which is good for fetal bone development. Because, usually after 2-3 months of pregnancy, fetal bones begin to form (the main component of bones is calcium), but in order for calcium to form calcium salts and deposit them to form bones, acidic substances must be involved. Iron is an essential trace element for human body and a necessary raw material for pregnant women and fetuses to make hemoglobin. During pregnancy, pregnant women need 4-5 times more iron than usual. Once the iron intake is insufficient, iron deficiency anemia will easily occur, and iron can only be absorbed by the gastrointestinal tract of the human body after it changes from trivalent to bivalent. Acidic environment is a necessary condition for this change. It seems that it is good for pregnant women to eat sour food to prevent and correct iron deficiency anemia. Vitamin C is also an indispensable nutrient for pregnant women and fetuses, which plays an important role in forming cell matrix, producing connective tissue, promoting cardiovascular growth and development, and improving hematopoietic system. In addition, vitamin C can also enhance maternal resistance and promote the absorption of iron by pregnant women. Foods rich in vitamin C are generally acidic. Pregnant women who eat sour food can provide more vitamin C for themselves and their unborn children.
3. acidic foods that pregnant women can eat
Pregnant women should pay attention to science when eating sour, and don't eat pickled sauerkraut and vinegar products. Although pickled sauerkraut and vinegar products have a certain sour taste, almost all nutrients such as vitamins, protein, minerals and sugars are lost, and the content of carcinogen nitrite in pickled vegetables is high. Excessive consumption is obviously not good for the health of mother and fetus.
Therefore, from a nutritional point of view, it is best for pregnant women who like sour food to choose fresh fruits, such as tomatoes, cherries, bayberry, pomegranate, oranges, jujubes, grapes and green apples. Rich in vitamin C, it is also an essential nutrient for pregnant women and fetuses, and plays an important role in the formation of cell matrix, the production of connective tissue, the growth and development of cardiovascular system and the improvement of hematopoietic system.
4. It is good to eat sour fetus scientifically during pregnancy.
Most expectant mothers like to eat acidic food during pregnancy, because acidity can stimulate the stomach to secrete gastric juice, which is beneficial to the digestion and absorption of food and can also alleviate the early pregnancy reaction.
From a nutritional point of view, fetal bones generally begin to form after 2 to 3 months of pregnancy. The main component of bone is calcium, but in order to make free calcium form calcium salt and deposit it in bone, acidic substances must be involved.
In addition, pregnant women eat more acidic food, which is beneficial to the absorption of iron and the production of hemoglobin. Vitamin C is also an essential nutrient for pregnant women and fetuses, which plays an important role in the formation of cell matrix, the production of connective tissue, the growth and development of cardiovascular system and the improvement of hematopoietic system. Vitamin C can also enhance the resistance of mothers and promote the absorption of iron by pregnant women, while foods rich in vitamin C are mostly acidic.
Therefore, pregnant women who eat acidic foods can provide more vitamin C for themselves and their fetuses.
But pregnant women should pay attention to science when eating acid. Although pickled sauerkraut and vinegar products have a certain sour taste, almost all nutrients such as vitamins, protein, minerals and sugar are lost, and the content of carcinogen nitrite in pickled vegetables is high. Excessive consumption is obviously not good for the health of mother and fetus.
Therefore, pregnant women who like to eat sour food should choose fresh fruits that are both sour and nutritious, such as tomatoes, cherries, bayberry, pomegranate, oranges, jujubes, grapes and green apples, so as to improve the symptoms of gastrointestinal discomfort, stimulate appetite, strengthen nutrition and be beneficial to the growth and development of the fetus.
In short, expectant mothers should also pay attention to the method of eating acid. Eating acid scientifically is an important factor to ensure the health of you and your baby!
5. Sour diet suitable for pregnant women
(1) Tomato tofu
First, blanch the tomatoes with boiling water, peel them and cut them into thick slices.
Cut tofu into cubes about 3 cm long. Put a little oil in the pot, stir-fry the tomatoes for a while after heating, then put the cut tofu in the pot, add a little soy sauce, sugar, salt and monosodium glutamate, and roll it a few times until the tofu is fried thoroughly.
Tomatoes taste sour and contain a lot of vitamin C, which is extremely important for bones, blood vessels and muscle tissues. Tofu contains protein, fat, sugar, calcium, iron, phosphorus, vitamin B 1, vitamin B2, vitamin C and other nutrients. Fried tomatoes and tofu can not only increase the appetite of expectant mothers, but also supplement nutrition.
(2) Chinese sauerkraut crucian carp soup
Viscerated crucian carp, washed, fried in oil, boiled in 2 bowls of water, and added with sauerkraut, onion and ginger. Cook on high fire for 3-5 minutes, then on low fire 15-20 minutes until the soup turns milky white.
Crucian carp is rich in nutrients such as protein, sugar, calcium, iron and phosphorus. Sauerkraut has the function of removing fishy smell and appetizing. Expectant mothers can drink a bowl of pickled cabbage and crucian carp soup before meals to stimulate their appetite.
6. Be careful about the food you eat during pregnancy.
1. Aloe: According to the data provided by China Institute of Food Science and Technology, if pregnant women drink aloe juice excessively, it is easy to cause abdominal pain, vomiting, bloody stool and even abortion.
2. Crab: Crab tastes delicious, but it is cold and has the function of promoting blood circulation and removing blood stasis, so it has adverse effects on pregnant women and should be eaten with caution.
3, coix seed: Chinese medicine believes that coix seed is slippery, has an exciting effect on uterine smooth muscle, can promote uterine contraction and induce abortion, so it should be used with caution.
4, Portulaca oleracea: Portulaca oleracea is cold and slippery, which has obvious exciting effect on the uterus, which can increase the number of uterine contractions and increase the intensity, which is easy to cause abortion, so use it with caution.
6, apricots and almonds: Because of the heavy fetal heat during pregnancy, you should generally eat light food before delivery, and the calories of apricots, eating too many apricots at a time, will also cause excessive fire, so pregnant women should be cautious.
7. Turtle: Because the turtle is salty and cold, it has a strong effect of promoting blood circulation and removing blood stasis, so it has certain disadvantages for abortion. Pregnant women should eat it carefully.
8. Pepper: Eating pepper in moderation is beneficial to people's comprehensive nutrition. However, excessive consumption of pepper will stimulate the stomach, cause constipation and accelerate blood flow. If it belongs to placenta previa, it should be absolutely forbidden to eat.
9, pepper, star anise, cinnamon, spiced powder: these are spicy condiments, easy to consume intestinal water, reduce intestinal secretion, resulting in intestinal dryness and constipation, pregnant women should try to eat less or not.