Can pregnant women eat jellyfish? Jellyfish is a very common seafood food in life. This is a large edible jellyfish. After proper cooking, this kind of food tastes extremely delicious and has high nutritional value. Many people like eating it. Let's find out if pregnant women can eat jellyfish.
Can pregnant women eat jellyfish 1 jellyfish
Jellyfish, commonly known as stone mirror, jellyfish, wax, bottle, squid, jellyfish fresh and sea (insect shed) and so on. It is a coelenterate that lives in the sea. It is hemispherical and edible. It's umbrella-shaped and white, so it can stretch. It's called jellyfish skin. There are eight mouths and wrists under it, and there are filaments under it, which are grayish red and called jellyfish head.
Jellyfish are widely distributed in the northern and southern waters of China. Especially in the coastal areas of Zhejiang. It can be eaten or used as medicine.
Nutritional value of jellyfish
Jellyfish are extremely nutritious. Every 1000g contains 650g of water, protein 123g, fat 1g, 40g of carbohydrate, ash 187g, calcium 1820mg, 95mg of phosphorus, 95mg of iron and 0.655 of thiamine. Every kilogram of dried jellyfish contains iodine 13200 micrograms.
Efficacy and function of jellyfish
According to Compendium of Materia Medica, jellyfish has the functions of clearing away heat and toxic materials, resolving phlegm, softening hard mass, lowering blood pressure and reducing swelling, and has curative effects on bronchitis, asthma, hypertension and gastric ulcer. In addition, jellyfish can also promote epithelial formation, dilate blood vessels, lower blood pressure, eliminate phlegm and regulate qi, moisten intestines and eliminate food stagnation, and at the same time, clear stomach and ensure health.
Can pregnant women eat jellyfish?
You can eat, but eat less.
Jellyfish skin contains alum during processing, and alum contains aluminum, which will make people dementia. Mothers who are allergic to seafood should eat less.
Can lying-in women eat jellyfish?
You can eat, but eat less.
Seafood contains parasites, so pregnant women are advised to eat less. Especially lactating mothers, eat less seafood.
Can pregnant women eat jellyfish? 2 Pregnant women should eat jellyfish as little as possible. If they want to eat, they must cook it before eating. Eating a little is no problem for the baby. It is suggested that pregnant women can eat more foods rich in protein.
Jellyfish is a large edible jellyfish, belonging to the phylum Coelenterata and jellyfish class. China is distributed from Liaodong Peninsula to the coast of Guangdong. Fresh jellyfish are generally processed with salt and alum for three times, pickled (commonly known as dried jellyfish with alum), and eaten after filtering off water. The edible part is mainly medium glue (jellyfish is divided into jellyfish skin and jellyfish head after processing. Jellyfish skin is the umbrella-shaped part of the upper part of jellyfish, which is translucent, round and tough, commonly known as white skin.
Jellyfish head is pickled from the lower head and tentacles of jellyfish, which tastes more brittle than jellyfish skin. Jellyfish is extremely rich in nutrition, and its unique nutritional component, fat content, is extremely low, and it is rich in protein and inorganic salts. Every100g jellyfish contains about 65g of water, 6-12g of protein, 0.1-0.5g of fat, 4g of carbohydrates, 66kcal calories,182mg of calcium,132mg of iodine and various vitamins. It is a high protein.
Jellyfish is not only a feast, but also famous for its medicine for treating diseases. According to Compendium of Materia Medica, jellyfish has the functions of clearing away heat and toxic materials, resolving phlegm, softening hard mass, lowering blood pressure and reducing swelling, and has curative effects on tracheitis, asthma, hypertension and gastric ulcer. In addition, jellyfish also has the functions of preventing wound from spreading, promoting epithelial formation, dilating blood vessels, lowering blood pressure, resolving phlegm and regulating qi, moistening intestines and promoting digestion. Recently, it has been found that workers who have more contact with dust, such as hairdressing, textile and grain processing, can get rid of dust accumulation, clear their stomachs and ensure their health by eating jellyfish regularly.
Can pregnant women eat jellyfish?
Pregnant women should eat jellyfish as little as possible. If they want to eat jellyfish, they must be cooked before eating. Eating a little is no problem for the baby. It is suggested that pregnant women can eat more foods rich in protein.
Matters needing attention in eating jellyfish
As early as the Ming Dynasty, fishermen knew that fresh jellyfish were poisonous, so they had to marinate them with salt and alum, soak them to detoxify them, and filter out the water before eating them. However, from ancient times to the present, it is not uncommon for fishermen in the seaside of South Guangdong to eat fresh jellyfish poisoning by accident because they are greedy for delicious seafood. In addition, jellyfish, like other seafood, are easily contaminated by halophilic bacteria, and eating cold jellyfish silk by mistake can cause bacterial food poisoning. A bacterial food poisoning accident occurred in a hotel in Jiangmen City, Guangdong Province, where 73 people ate cold jellyfish.
Summer is the season when intestinal diseases are easy to occur and become popular. As a lesson from the past, raw jellyfish silk should be handled with care, and attention should be paid to hygiene during operation to prevent flies, dust and pollution. After shredding, it is best to rinse it repeatedly with cold boiled water and dry it to prevent food poisoning.
Mismatch of edible jellyfish
Jellyfish and fruit rich in tannins
Jellyfish are rich in protein. When protein meets tannin, the sediment is not easy to digest, which will reduce the nutritional value, stimulate the stomach, cause abdominal pain, and even lead to intestinal obstruction. Fruits with more tannins include persimmon, pomegranate, hawthorn and grape.
Jellyfish and sugar
Jellyfish should be preserved with sugar, otherwise it can't be preserved for a long time.
Pregnant women can eat jellyfish 3. Introduction to the characteristics of jellyfish
Jellyfish are like parachutes and white mushrooms. The part shaped like a mushroom head is "jellyfish skin"; The mouth and tentacles similar to mushroom handles under the umbrella cover are "jellyfish head". Jellyfish skin is a layer of gum with high nutritional value. The jellyfish head is slightly hard, and the nutritional colloid is similar to jellyfish skin. China was the first country to eat jellyfish, which was written by Zhang Hua in Jin Dynasty. There is a record of eating jellyfish in natural history. Today, jellyfish has become a delicacy at banquets.
The quality of jellyfish head is worse than that of jellyfish skin, so it is not commonly used. The jellyfish skin used in cooking is treated by adding salt and alum to remove water and toxins from the jellyfish bath.
Nutritional value of jellyfish
1, jellyfish contains many nutrients needed by human body, especially iodine lacking in people's diet, which is an important nutritious food;
2, containing substances similar to acetylcholine, which can dilate blood vessels and lower blood pressure;
3. Mannan gum has a certain effect on preventing and treating atherosclerosis;
4. Jellyfish can soften hard mass, clear away heat and resolve phlegm, which is beneficial to bronchitis, asthma, gastric ulcer, rheumatoid arthritis and other diseases, and has the effect of preventing and treating tumors; Workers who have more contact with dust, such as hairdressing, textile and grain processing, often eat jellyfish, which can remove dust accumulation, clear the stomach and protect their health.
Applicable people of jellyfish
1, suitable for middle-aged and elderly people with acute and chronic bronchitis, cough and asthma and yellow and thick phlegm; Suitable for people with hypertension, dizziness, hot thirst and constipation; Suitable for patients with simple goiter; Suitable for people who are thirsty after drunkenness;
2, people with spleen and stomach deficiency should be careful to eat.
Precautions for jellyfish
Jellyfish should be preserved with sugar, otherwise it can't be preserved for a long time.
Tip: The normal jellyfish head is red and yellow, shiny, the flesh stem is complete and solid, and there is no odor. The way to check whether jellyfish head has deteriorated is to pick it up with two fingers. If it is easily broken, the meat is crisp and the color is purple and black, it means it is broken and can't be eaten.
Usage and dosage:
1, when eating cold jellyfish, put some vinegar properly, otherwise it will make jellyfish "stale";
2. It is rotten with peculiar smell and cannot be eaten; Fresh jellyfish are not suitable for eating because they are rich in water, thick in skin and contain toxins. Only by pickling with edible salt and alum (commonly known as alum) for three times and dehydrating for three times can the toxin be discharged with water.
3, jellyfish with fungus, moistening intestines, whitening, lowering blood pressure, long-term consumption, good for health;
4, jellyfish must be washed with water before eating, to salt, alum, blood, sediment, and then simmered in hot water, and then shredded and mixed with cold dishes;
5. When the jellyfish is drowning, the water temperature should not be too high, and it can be 50% to 60% hot.
Edible efficacy of jellyfish
Taste salty, flat, into the liver and kidney meridian; Has the effects of clearing away heat and resolving phlegm, resolving food stagnation, moistening intestine and relaxing bowels; Can be used for treating lung dryness due to yin deficiency, hypertension, phlegm-heat cough, asthma, lymphoid tuberculosis, dyspepsia, constipation, etc.
Shopping tips of Jellyfish
High-quality jellyfish skin: it should be white or light yellow, shiny, natural and round, large and flat, without red, mottled and black spots, with thick and uniform meat and good toughness; No odor; Toughness; It tastes crisp and delicious.
Inferior jellyfish skin: the skin is deep and smelly, and the toughness is poor when rubbed by hand, which is easy to break.
High-quality jellyfish head: it should be white, yellow-brown or red-amber in natural color, shiny, complete in shape, without thorns, thick and tough meat and crisp in taste.
Inferior jellyfish head: purple-black, poor hand-kneading toughness, easy to break when held by hand, with peculiar smell and pus-like liquid.