1. Can pregnant women eat scallop oysters?

Oysters are rich in taurine, which has obvious effects of protecting liver and benefiting gallbladder, which is a good medicine for preventing and treating intrahepatic cholestasis of pregnancy; Oysters also contain glycogen, which is good for promoting fetal growth and development, correcting anemia of pregnant women and restoring physical strength of pregnant women.

Scallop is a kind of marine shellfish with high protein and low fat. And scallop is a very natural way to supplement zinc, calcium and iron. Regular consumption of scallop is of great benefit to promote the development and activation of brain cells.

But oysters and scallops are cold, so pregnant women with cold constitution are not suitable for eating, and pregnant women with allergic constitution are not suitable for eating. Pregnant women who are not allergic to heat can eat it, but it should not be too much, and it must be cooked to avoid parasites.

2. What's the difference between scallops and oysters

Different shapes

Scallops: The two shells of scallops are basically symmetrical left and right, and the shells have fan-shaped patterns, which are mostly orange-red in color; Oysters: The two shells of oysters are different in size and shape, and the color of oysters is gray and white.

Scallops from different places of origin

In China, scallops mainly come from the northern coast, live in the sea area with high salinity below the low tide line, and are mostly attached to rocks, hackers or gravel; Oysters: Generally, they are grown or bred at the intersection of rivers and the sea, on a shallow bay with half salty and half light. Because of the special growth environment, the number of oysters is relatively small, so the economic price is higher. Different nutritional components < P > The zinc content in oysters is 7 times higher than that in scallops, the selenium and potassium content are higher than that in scallops, and the cholesterol content is lower than that in scallops. However, the vitamin E in scallops is 11 times as much as that in oysters, and the calcium content is 4 times as much as that in oysters. There are still great differences in nutritional structure between the two kinds of seafood.

3. Foods that pregnant women can't eat

3.1. Raw beans: beans such as green beans, lentils, red kidney beans and white kidney beans can cause poisoning if they are fresh or not heated thoroughly.

3.2. Raw soybean milk: Raw soybean contains toxic ingredients, which can cause food poisoning if you eat uncooked soybean milk.

3.3. Cassava: The roots, stems and leaves of cassava contain toxic substances. If you eat raw or uncooked cassava or drink its soup, it can cause poisoning, and its toxins can lead to neurological paralysis and even permanent paralysis.

3.4. Germinated potato: Solanum nigrum, a toxin in the sprouting part of potato, is several tens to several hundred times higher than that in the fleshy part. Once eaten by mistake, it may cause mild consciousness disorder and dyspnea, and severe cases may die of heart failure and respiratory center paralysis.

nutritional value of oysters and scallops

1. nutritional value of scallops

1.1. scallops are a very natural way to supplement zinc, calcium and iron, and regular consumption of scallops is of great benefit to promoting the development and activation of brain cells. Therefore, eating more shellfish and seafood is one of the shortcuts to supplement zinc.

1.2. Scallops are rich in nutrition, and they are marine shellfish with high protein and low fat.

1.3. Scallop contains 7- cholesterol and 24- methylene cholesterol which have the effect of lowering serum cholesterol. They