Pregnant women can eat lettuce and scrambled eggs. Lettuce contains natural folic acid. Pregnant women eat more lettuce during pregnancy, which is helpful for the normal formation of fetal spinal cord. Eggs have high nutritional value and are rich in protein, fat, vitamins, calcium, iron and other elements and minerals needed by human body.
Lettuce is also called lettuce. Lettuce has a high yield, but its nutritional value is not low. It is said that there is natural folic acid in lettuce. Eating lettuce during pregnancy is very beneficial to the fetus. Lettuce is tender in meat and its stems can be eaten raw, cold, fried, dried or pickled. Lettuce stems and leaves contain lettuce element, which is bitter in taste, high in temperature, dry and bitter, and can enhance gastric juice, stimulate digestion and stimulate appetite. The edible part of lettuce contains water 94-95%, protein 1- 1.4%, carbohydrate 1.8-3.2%, vitamin C and some minerals. The stems and leaves also contain lettuce, which is bitter and has analgesic and hypnotic effects. Pregnant women who are weak, have insufficient yin, often bleed between teeth, or have a dry nose and are prone to nosebleeds can eat more lettuce.
Eating more lettuce and scrambled eggs during pregnancy will undoubtedly contribute to the normal formation of fetal spinal cord and the development of fetal brain, and the high-quality protein stored by the mother will help improve the quality of postpartum breast milk. Therefore, pregnant women can eat lettuce scrambled eggs, and should start eating lettuce scrambled eggs three months before pregnancy.