Winter vegetables are vegetables with the same origin as medicine and food. They taste good and are relatively cold-resistant. So, can winter vegetables be eaten during pregnancy? Let’s find out together!
Can pregnant women eat winter vegetables?
Winter vegetables are sweet, cold and smooth in nature and taste, so pregnant women should eat them with caution.
The nutrition of pregnant women should be balanced, that is, they should not be partial to a variety of foods such as fish, meat, eggs, vegetables, and fruits. Because different foods have different nutrients, as long as they are not picky eaters or partial eclipses, they can avoid excessive or insufficient intake of certain substances. Specifically, in their daily diet, pregnant women can eat 1 kilogram of staple food, 1 pound of green leafy vegetables, half a pound of other vegetables, 1 egg, 2 ounces of fish, meat or liver, 2 ounces of soy products, and possibly some soy milk and milk will provide the protein, carbohydrates, inorganic salts, Nutrients such as vitamins, minerals and trace elements can be guaranteed.
Disadvantages of eating winter vegetables for pregnant women
Winter vegetables are sweet and cold in nature and have the effects of clearing away heat, soothing water and smoothing the intestines. Pregnant women are not allowed to eat winter vegetables. Otherwise, it may lead to miscarriage, fetal movement, etc. Pregnant women who consume too much may be at risk of miscarriage. In addition, people with cold constitution should not eat too much, otherwise it will easily lead to diarrhea, abdominal pain and other symptoms. If you usually suffer from constipation, you can eat cold winter vegetables to relieve the condition, but don’t eat too much, otherwise you may suffer from abdominal pain due to too much cold.
Benefits of eating winter vegetables
Medicinal value:
Winter vegetables have the functions of clearing away heat and detoxifying, relieving heat and quenching thirst, relieving tobacco and alcohol consumption, losing weight, and resisting fatigue. effect. Indications: It has a sweet and cold taste, and has the effects of clearing away heat, soothing water, and smoothing the intestines. It can be used to treat cough due to lung heat, dysentery, jaundice, constipation, erysipelas and other diseases caused by heat poison. People with spleen deficiency and intestinal slippery should not eat it. Pregnant women should eat with caution.
Edible value:
Winter vegetables have a smooth taste, are tender and fragrant, and are rich in nutrients. The biggest feature is that they contain extremely high levels of carotene, vitamin C and calcium, which can promote Appetite and improve human immunity.
How to make winter vegetables
How to make winter vegetables porridge
1. Prepare the raw materials: rice.
2. Wash the rice.
3. Add appropriate amount of water to the cooking pot.
4. Add rice and bring to a boil over high heat.
5. Cut off the roots of winter vegetables, wash them and drain them.
6. After the rice porridge is boiled, stir it frequently to avoid sticking to the pot. Cook the rice porridge until medium cooked and add winter vegetables.
7. Add appropriate amount of salt.
8. Stir evenly and turn off the heat.
9. Serve the cooked winter vegetable porridge out.