Kae is a neutral vegetable. Pregnant women can eat it, but they should eat less.

Kae Lan is a kind of green leafy vegetable with crisp texture and rich nutrition. Like most vegetables, its biggest hidden danger is the problem of pesticide residues, such as triflufenac, fipronil, and carbendazim. etc., are all pesticides that the EU focuses on testing. Therefore, pregnant women must wash their kale thoroughly before eating it to prevent excessive pesticide residues.

In addition to clearing away heat and relieving summer heat, bitter vegetables such as kale can also stimulate the secretion of saliva and gastric juice and promote gastrointestinal motility. They are very useful for improving digestion and absorption of pregnant women and increasing appetite. benefit. However, it should be noted that pregnant women with weak spleen and stomach should not eat too much.

Another unique bitter ingredient in kale is cinchona, which can inhibit the over-excited body temperature center and play a role in relieving heat and antipyretic. It also contains a lot of dietary fiber, which can prevent constipation. It also has the effects of lowering cholesterol, softening blood vessels, and preventing heart disease. Therefore, pregnant women can eat it, but try not to eat it raw.