Preparation materials: 1 egg.
Production method: Cook the egg, take out the yolk, grind it into mud with a sieve bowl or spoon, add appropriate amount of boiling water or formula milk powder and mix well.
Nutritional efficacy: the iron content in egg yolk is high, and vitamin A, vitamin D and vitamin E are easily absorbed and utilized by the human body after being dissolved with fat, which can be used to supplement the iron that the baby gradually lacks. At the same time, it is rich in DHA, lecithin and yolk protein, which is beneficial to the development of nervous system and body, can strengthen brain and improve intelligence, and promote the development of baby's brain. Tips: Start with 1/8 egg yolk, and gradually add it to 1/4 and/1/3 according to the baby's acceptance. Observe the whole egg yolk for 3 to 5 days when you arrive at your new home!
Suitable for babies over 6 months old.
Egg yolk pumpkin is made of pumpkin and salted egg yolk or eggs. Pumpkin contains starch, protein, carotene, vitamins, phosphorus and other ingredients, and is rich in nutrition. Eggs are rich in nutrients such as protein, fat, calcium, lecithin and iron. So what are the nutritional values of egg yolk pumpkin?
The nutritional components of yolk pumpkin are: calcium, potassium, phosphorus, magnesium, cellulose, protein, carotene, amino acids, starch, lecithin, vitamins and so on.
1, lecithin in egg yolk can promote the elimination of cholesterol in blood vessels and prevent atherosclerosis after being absorbed by the stomach. Lecithin can be digested and absorbed to produce choline, which can promote learning and memory ability and achieve the effect of preventing Alzheimer's disease.
2. Carotenoids rich in pumpkin pie can be transformed into vitamin A with important physiological functions in vivo, which has important physiological functions for the growth and differentiation of epithelial tissues, maintaining normal vision and promoting bone development.
3. Pumpkin is high in calcium, potassium and sodium, which is especially suitable for middle-aged and elderly people and patients with hypertension, and is conducive to preventing osteoporosis and hypertension.
4. Pumpkin contains many kinds of amino acids needed by human body, among which lysine, leucine, isoleucine, phenylalanine and threonine are relatively high. In addition, the genotype of ascorbic acid oxidase in pumpkin is the same as that in tobacco, but its activity is obviously higher than that in tobacco, indicating that the content of immunocompetent protein in pumpkin is higher.
5. The starch in pumpkin has certain other nutrients, which can enhance the body's resistance.
6. Egg yolk pumpkin is rich in protein. Protein is the main substance of tissues and cells, and protein can regulate osmotic pressure.
7. Pumpkin is rich in vitamin B and vitamin C. Vitamin is a trace organic substance that people and animals must obtain from food to maintain normal physiological functions, and plays an important role in human growth, metabolism and development.
8. Pumpkin contains calcium, potassium, phosphorus, magnesium and other mineral elements, which can prevent osteoporosis and hypertension, and is especially suitable for middle-aged and elderly people and patients with hypertension.
9. Pumpkin polysaccharide is a non-specific immune enhancer, which can improve the immune function of the body, promote the production of cytokines, and play a variety of regulatory functions on the immune system by activating complement.