Red beans are rich in vitamin B1, vitamin B2, protein and various minerals, and have the functions of nourishing blood, diuresis, and reducing swelling. In addition, its fiber helps to excrete salt, fat, etc. in the body, which is very helpful for edema during pregnancy. Therefore, pregnant women can eat red beans, and they may also try the following methods to replenish their blood in spring.

Red bean and purple rice soup: Wash and soak 20 grams each of red beans and purple rice overnight, then pour out the soaking water and add new water to cook, then cook over low heat until cooked. You can add an appropriate amount of honey. Red beans themselves have a diuretic effect and help improve edema; they are high in carbohydrates and can be used as daily food. However, purple rice is difficult to digest, so it is not advisable to eat too much at one time.

Red and green lily soup: 20 grams each of mung beans, red beans, and lilies, soak for half an hour, bring to a boil over high heat, then reduce to low heat until the beans are cooked, add appropriate amount of sugar or salt, salty or sweet. The vitamins contained in mung beans help lighten melanin; red beans can clear away heat and detoxify; and lilies can moisturize the skin.

Red beans can be eaten in many ways, including porridge and soup. From the perspective of nutritional components and properties, red beans contain a variety of nutrients needed by pregnant women, and also have diuretic, swelling, and laxative effects. During pregnancy, pregnant women drink appropriate amounts of red bean soup, which can prevent edema during pregnancy and constipation during pregnancy.