Can pregnant women eat gray vegetables? Pregnant women can eat gray vegetables. The benefits of eating grey cabbage for pregnant women: Every100g of tender stems and leaves of grey cabbage contains protein, fat, carbohydrate, calcium, phosphorus, iron, carotene, vitamins C and D and other elements. Its medicinal value is mainly embodied in clearing away heat, promoting diuresis and killing insects, which is helpful to enhance human immune function and strengthen human disease resistance. It has certain curative effect on dysentery, diarrhea and other diseases. At the same time, it contains a substance called SGS, which can stabilize the blood pressure of pregnant women and relieve anxiety. Secondly, it is rich in vitamin C and folic acid, which can enhance the immunity of pregnant women, promote the absorption of iron and protect the nervous system of the fetus.
Pregnant women should pay attention to eating gray vegetables: soak more salt water when dealing with it, and dilute the pesticide residues. Secondly, the gray vegetables are cold, so it is best for pregnant women to eat them properly. If the individual is weak, it is best to eat less or not, because the gray vegetables are rich in nutrition, but also pay attention to whether they are suitable for pregnant women and eat them in moderation.
How to eat gray vegetables The first way to eat gray vegetables: cold salad
Cold grey vegetables: choose and wash the grey vegetables, blanch them thoroughly with boiling water, squeeze them dry and chop them up. Stir-fry the minced garlic and pepper (with more oil) and pour them on the vegetables. Season them with sesame oil, balsamic vinegar and chicken essence sugar.
The second way to eat gray vegetables: steamed salty rolls
Squeeze and chop the cooked gray vegetables, add salt sesame oil and mix well, then roll the prepared noodles into pieces, sprinkle salt and oil on them, compact and roll them, and steam them on the pot for 20 minutes.
The third way to eat gray vegetables: Bao jiaozi
The traditional dumpling stuffing is leek meat, but my son once suffered from stomach pain because of jiaozi's indigestion. From then on, he frowned at the mention of leek stuffing. On that day, I used gray vegetables as stuffing, which felt particularly different, with a faint fragrance, and my son also felt particularly delicious. The method is the same as salty rolls, except that after the stuffing of gray vegetables is adjusted, it is mixed with the adjusted meat stuffing. Of course, this method can also be used to make buns.
Efficacy and Taboos of Grifola frondosa seedlings can be eaten as vegetables, stems and leaves can be fed to domestic animals, and the whole grass can be used as medicine, which has the functions of stopping diarrhea, relieving itching and treating dysentery and diarrhea.
If Grifola frondosa is washed with wild chrysanthemum decoction, it can effectively treat symptoms such as wet skin and itching all over the body.
Grifola frondosa is sweet and has the functions of clearing away heat, promoting diuresis, lowering blood pressure, relieving pain, killing insects and stopping diarrhea.
Grifola frondosa contains volatile oil, alkaloids and other special substances, which can prevent parasites in digestive tract, eliminate halitosis, prevent anemia and promote children's growth and development.
Grifola frondosa is a photosensitive plant containing porphyrin substances. If it is eaten too much or removed, it can cause acute phototoxic inflammatory reaction after being exposed to the sun for several hours, so that the skin will be red, swollen, shiny and tingling all over.