Pregnant women can eat shrimp tails, and pregnant women with allergies and asthma should eat them carefully. Shrimp tail is the rest of crayfish after the head is removed, which contains high protein and is easy to digest, and contains less parasites or bacteria than crayfish. It is a food for pregnant women to supplement protein, calcium and iodine. Benefits of eating shrimp tails for pregnant women: 1, prevention of calcium-deficient convulsions: pregnant women need more calcium during pregnancy, and shrimp tails contain more calcium. Pregnant women often eat shrimp tails, which can prevent calcium-deficient convulsions and fetal calcium deficiency. 2. Prevention and treatment of hypothyroidism: Pregnant women have a great demand for iodine, and there may be hypothyroidism caused by iodine deficiency during pregnancy. Iodine deficiency will also increase the risk of miscarriage, premature delivery and congenital malformation, especially for pregnant women who have this disease before pregnancy. Eating crayfish and shrimp tails often helps to supplement iodine. 3, prevent cardiovascular disease: shrimp tail.

Lobster tail is the tail of lobster, which can be eaten during pregnancy. Although lobster is rich in nutritional value, it can supplement the nutritional needs during pregnancy, but it is recommended to eat less. If you eat lobster tail, don't eat spicy type, and pay attention to hygiene. If you don't wash it clean, there will be many parasites, which will be cooked and not eaten raw, affecting the health of pregnant women and fetuses. Lobster also contains heavy metal compounds, which can easily cause excessive internal heat, especially for pregnant women with poor gastrointestinal digestion. In addition, during pregnancy, the diet should be diversified to ensure the nutritional balance of the fetus, and pay attention to eating more fruits and vegetables, beef and fish.