Water chestnut is also known as "water peanut". Its nutritional value is no worse than other nuts. Eating water chestnut can play a role in diuresis, lactation, production of body fluid and quenching thirst. This is a fact generally recognized by everyone. . Therefore, pregnant women eating some water chestnuts in moderation will have a certain auxiliary effect on the discharge of postpartum milk.

In addition, water chestnuts are rich in starch, protein, glucose, fat, carotene, B vitamins, vitamin C and other nutrients, as well as trace elements such as calcium, phosphorus and iron. Pregnant women should consume them appropriately. Incorporating these ingredients is very beneficial to both maternal nutrition and fetal growth and development. However, it should be noted that water chestnuts are cold in nature, and eating too much can lead to abdominal distension. Do not eat too much raw food. If pregnant women eat water chestnuts, it is best to grind the water chestnuts into powder and make porridge with rice.

Water chestnut porridge

Ingredients: 20 water chestnuts, 50 grams of lotus root starch, 50 grams of japonica rice, and 20 grams of brown sugar.

Method:

1. First wash the harvested water chestnuts, cut them open, remove the shells, take out the water chestnut fruits, dry them in the sun or oven, grind them into fine powder and set aside.

2. Wash the water chestnut shells, put them into a casserole, add the washed japonica rice, add an appropriate amount of water, bring to a boil over high heat, then simmer over low heat until the japonica rice is cooked, then add water chestnut powder. Add the moistened lotus root starch and simmer while stirring. Finally, add brown sugar and mix into a thick porridge.