Tofu has a high nutritional value and can be eaten more, "konjac tofu" as a new health food, pregnant women can eat, it is recommended that do not favoritism, the diet as widely diversified as possible, eat more high-protein high-quality protein food eat more vegetables and fruits, do not drink coffee, quit smoking.
In fact, konjac is a kind of taro, but the nutritional value of konjac is much higher than the general taro. This is mainly suitable for konjac growth environment has a close relationship. Konjac is born in the mountains, the average person is not eaten. Konjac's main ingredient glucomannan is a high-quality natural dietary fiber, can hinder the body to sugar, lipid, cholesterol over-absorption.
Konjac in the body's metabolic process does not contain provide calories can also increase satiety, dilute harmful substances in the stomach and intestines, improve intestinal control, accelerate the digestion of food. Through the intestinal tract on obesity, cardiovascular disease, diabetes, digestive tract cancer, high cholesterol and other diseases have preventive and adjuvant therapeutic effects. It also has the effect of detoxification and skin care, and is the scavenger of the intestinal tract.
Pregnant women eating konjac notes:
1, peel off the skin of the konjac bulb, ground into powder can be made into white konjac, not peeled and ground into powder can be made into black konjac.
2, before cooking, rubbed with salt, can remove the lime powder attached to the surface. Steaming or stir-frying can reduce the water on the surface of the konjac, so that the konjac tastes chewy. When stewing, in order to prevent being cut into the hand by the kitchen knife, you can use your hands or a spoon to mash the konjac before cooking, which not only increases the surface heat area, but also the flavor is easy to penetrate.
3, konjac in the sale, usually will be put into the bag with a transparent liquid. This liquid keeps the konjac alkaline. Leftover konjac can be stored in an airtight container with this liquid in the refrigerator.
So, through the above understanding, we know, in fact, pregnant women can eat konjac tofu, but it is best not to eat too much as well. Because although the nutritive value of konjac and tofu are very high, and konjac also prevents the human body from absorbing fat and cholesterol, but konjac is also contains a certain amount of starch, so pregnant women can not be eaten more