Pregnant women can eat white porridge with stir-fried vegetables or cold vegetables. For example, in cold dishes, yuba and peanuts, cold kelp shreds, cold fat tofu, etc. are all good choices.

How to make cold kelp shreds

Ingredients: 500 grams of kelp (fresh)

Seasoning: 150 grams of soy sauce, 20 grams of salt, 1 gram of five-spice powder , 1 gram of dried ginger, 2 grams of MSG

Method:

1. Remove limeworms and other attachments on the surface of kelp;

2. Cut off the roots , wash and cut into shreds, boil in boiling water for 40 minutes;

3. Remove and drain the water;

4. Place the kelp shreds in a ventilated place to dry and touch them with your hands Only when it feels soft;

5. Put the dehydrated kelp shreds into the pot, add salt, soy sauce, MSG, five-spice powder, and ginger powder (grated dry ginger), mix well, and stir-fry over slow heat;

6. The fried kelp shreds still contain a lot of moisture and can be dried in an oven for long-term storage.

Nutritional value of kelp

The nutritional value of kelp is very high, rich in protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, and vitamin B2 , nicotinic acid, iodine and other trace elements.

Kelp has a unique flavor and can be eaten in many ways, including cold salad, stir-fry, and simmering in soup. Kelp is an alkaline food. Regular consumption will increase the body's absorption of calcium. Adding some kelp to greasy food can reduce the accumulation of fat in the body.

Among all foods, kelp has the highest iodine content, with 300 mg to 700 mg of iodine per 100 grams of kelp. Iodine is an essential trace element in the human body and an important raw material for the synthesis of thyroid hormone. If people are deficient in iodine for a long time, they will develop endemic goiter. Eating kelp can prevent and treat this disease. It can also be used by pregnant women. The role of iron and calcium supplementation.