What can pregnant women's pudendal pain not eat? Pregnant women's pudendal pain is mainly caused by fetal development and increased pudendal burden, and has little to do with diet, so there is no special taboo food in the diet, and pregnant mothers can eat it as usual.

But pay attention to diet, don't eat too much nutrition, so as not to cause the pregnant woman to gain weight too fast, the fetus to grow too fast, the pudendal pain to increase, and even dystocia.

What should pregnant women eat for pudendal pain? Pregnant women pay attention to proper calcium supplementation to relieve pudendal pain, so they can eat more calcium-rich foods and supplement calcium appropriately. You can also take calcium tablets to supplement calcium under the guidance of a doctor. Paying attention to supplementing vitamin D while supplementing calcium can promote the absorption of calcium.

Foods with high calcium content include: kelp, seaweed, Nostoc flagelliforme, black fungus, black sesame, milk, milk powder and other dairy products, soybeans and bean products.

Foods rich in vitamin D: dried mushrooms, egg yolk, cod liver oil, spinach, animal liver, milk, etc. In addition, vitamin D can be supplemented by sunbathing.

Pregnant women's calcium supplement recipe recommends fried spinach with shrimp skin

Ingredients: spinach 400g, shrimp skin 10g, vegetable oil 10g, onion, ginger and garlic.

Practice: wash spinach and cut it into 3 cm long sections; Soak dried shrimps in warm water and wash them; Set fire to the wok, put oil, add chopped green onion and shrimp skin when the oil is hot, and fry until cooked; Add spinach, stir-fry together for a few times, and then stir-fry with salt.

Nutrition: This recipe contains protein12.3g, fat 26.3g, energy 325.4kcal and calcium 336.3g. ..

Fried vegetables with dried seaweed.

Ingredients: 500g of rape, 50g of dried seaweed, 2.5g of mushroom slices, 2.5g of corn slices, 2.5g of ham, a little Jiang Mo, proper amount of salt, oil10g, and proper amount of fresh soup.

Practice: cut into 3.3 cm long sections, cut the cabbage into 4 pieces with a knife, cut into 3 cm sections, then blanch it in boiling water, squeeze it out and put it on a plate; Put the wok on the fire and add oil. After the oil is hot, put the rape, dried laver, mushroom slices, corn slices and ham slices into a wok, add seasoning and fresh soup, and turn the wok over and stir well.

Nutrition: This recipe contains protein 12.7 g, fat 52. 1 g, energy 57 1.6 calories and calcium 584.6 mg.