Pregnant women can eat bean sprouts:

1. Bean sprouts are rich in vitamins and other nutrients, which can treat scurvy;

2. Cholesterol, prevent cardiovascular sclerosis;

3. Can prevent postpartum constipation and digestive tract cancer;

4. Treat oral ulcers;

5. Clear away heat and improve eyesight. , prevent gum bleeding;

6. Conducive to fetal growth and development;

7. Can resist fatigue and is conducive to brain development. Disadvantages: The fiber in bean sprouts is not easy to digest. Regular consumption will damage the spleen and stomach and cause diarrhea.

Dietary precautions in early pregnancy:

Pregnant women in early pregnancy need to pay great attention to their diet. It is best to consume more nutrients that are beneficial to embryonic development, such as high-quality protein, fatty acids, heat energy, and various Vitamins and mineral elements, etc. It is best to eat less or no spicy food, fried food and some foods that can easily cause internal heat.

1. Protein intake. During this period, a relatively large amount of protein is stored in the body. About 170g is retained in the fetus and 375g is retained in the mother. This requires that the dietary protein supply of pregnant women be increased compared with that of non-pregnant women. 25g, you should consume more animal foods and soy foods.

2. Essential fatty acids. This period is the peak of fetal brain cell proliferation. Sufficient essential fatty acids such as arachidonic acid need to be provided to meet the needs of brain development. Eating more sea fish can be beneficial to the supply of DHA.

3. Calcium and iron intake. More than half of the calcium in the fetus is stored in the late pregnancy. Pregnant women should consume 1,500mg of calcium daily and supplement with an appropriate amount of vitamin D. The fetal liver stores iron at a rate of 5 mg per day during this period until it reaches 300-400 mg of iron at birth. Pregnant women should consume 28 mg of iron per day, and should consume more hemoglobin-type iron from animal foods.

4. Pregnant women should regularly consume milk, fish and soy products. It is best to fry small fish or crisp them with vinegar and eat them with bones, and drink pork rib soup. Shrimp skin is rich in calcium, and a small amount can be added to the soup; the liver and blood of animals have high iron content and high utilization rate, so they should be used frequently.

5. Vitamins. Adequate water-soluble vitamins are needed in the third trimester of pregnancy, especially thiamine. If lacking, it will easily cause vomiting, fatigue, and weak uterine contraction during delivery, resulting in delayed labor.

6. The supply of heat energy is the same as that in the second trimester. There is no need to supplement too much. Especially in the last month of the third trimester, the intake of saturated fat and carbohydrates must be appropriately limited to prevent the fetus from becoming too large. , affecting smooth delivery.