Is it okay to eat longan and jujube tea before labor?

pregnant women can also eat longan when they are about to give birth, which is very suitable for women in labor. Pregnant women will consume a lot of physical strength when giving birth. If pregnant women are weak, they are prone to hand and foot weakness, dizziness and sweating during childbirth. Eating some longan during labor can effectively increase physical strength and stabilize mood, which is very helpful for smooth delivery.

longan soup is made of longan as the main ingredient, and a proper amount of red dates, brown sugar and ginger is added. It is very suitable for women in labor. If the women who produce are dizzy and have blood deficiency and qi loss, drinking a bowl of longan soup in time can play the role of benefiting qi and nourishing blood. If the parturient has symptoms of edema, drinking longan soup will also help to reduce swelling.

Although women in labor are very suitable for eating longan, they should not eat longan at other times during pregnancy. Because after pregnancy, most women have symptoms of yin-blood deficiency and internal heat, which are manifested by dry stool and short and red urine. If you eat longan again, it will easily increase internal heat, and may even lead to fetal movement, red leakage, abortion and so on.

it has a good effect of benefiting qi and nourishing blood. If the parturient has slight edema, drinking this soup often has a positive therapeutic effect.

the difference between longan and longan

longan is a fresh fruit, which can be eaten after peeling and breaking branches. After dried with shell and core, longan is called dried longan. If it is shelled and cored, only the pulp is left, and it is called longan after drying.

Longan contains nutrients such as sugar, protein and various vitamins, especially high sugar content, and grape sugar which can be directly absorbed by human body. Weakness, anemia, old age, and chronic illness are very beneficial. Longan is also an important tonic food for women after childbirth. It can be decocted in water, made into fruit soup, or boiled with white sugar into paste.

longan is made from fresh longan through three processes:

1. Fruit selection: the fruit should be mature, large and thick, so that the main identification methods of good quality, high yield and mature fruit are: the shell of the fruit turns from cyan to yellow-brown; From thick skin to thin and smooth; The fruit has been fully hardened, and the color of seed coat has changed from red to black or reddish brown; The fruit changes from tight to finger pressure and has elastic feeling; The pulp is sweet and easy to fall off, and there is no astringent taste.

2. De-fleshing: Generally, it is a manual operation. First, the whole fruit is cracked according to the plum blossom shape, then the longan is taken out, and the fruit r4 is peeled off and stacked on the prepared bamboo screen.

3. Round the meat: expose the processed pulp in the sun. Under normal circumstances, it can be stored in the sun for 2-3 days. Features: the color is yellow and bright, with strong transparency, thick meat, dryness, sufficient sugar and plum blossom shape.