[Can pregnant women eat seaweed?
Pregnant women eat these benefits of laver]_Pregnancy_Can I eat
Laver is a common food in daily life. Laver is only delicious and rich in nutritional value. It can have a variety of calcium and iron. It can effectively supplement the nutrients needed by the body. Pregnant women can eat some laver appropriatelyCan supplement the nutrition needed by pregnant women.
Can you eat seaweed in early pregnancy? Seaweed seaweed shrimp is the highest calcium content in all foods. Proper eating is very helpful for your baby’s growth and development.
The diet of early pregnancy should be comprehensive in nutrition. Through a balanced diet that is reasonably prepared, it is necessary to prevent nutrient deficiency due to excessive pregnancy reactions and prevent the replacement of certain nutrients.
1. Calcium: Milk, clams, dried small fish, amaranth, amaranth, soy, black beans, black sesame and other foods are rich in calcium, enough calcium can prevent pregnant women’s tension, headache, leg cramps, insomnia, Broken teeth and other symptoms can avoid free radical bone and tooth dysplasia.
2. Iron: Iron is very important for women’s health. After pregnancy, iron is an inadequate nutrition for pregnant women. Iron can help pregnant women prevent anemia and avoid obesity and malnutrition.
Egg yolk, meat, liver, green vegetables, whole wheat bread, grains, etc. are rich in iron. Pregnant women can eat more of these foods.
3. Vitamins and folic acid: Vitamin B complex, A, C, D, E, K and folic acid are all nutrients that pregnant women cannot take.
Foods like liver, wheat germ, yeast, etc. can alleviate pregnancy discomforts such as nausea, headaches, insomnia, cramps and other issues.
In addition, pregnant women can increase their intake of vegetables and fruits. These foods are rich in fiber supplements, which can prevent constipation and make bowel movements smoother.
4. Iodine: Iodine supplementation can prevent the mental retardation of vitamins. Iodine is an inedible nutrient for pregnant women.
During pregnancy, pregnant women need to consume 30% -100% more iodine than usual, that is, they need to consume 175-200 micrograms of iodine daily to meet the needs of the body.
Iodine is generally supplemented through diet. Pregnant women can eat some iodine-rich foods, such as kelp, laver, sea fish and other seafood, and eat it once a week to meet the needs.
Early pregnancy breakfast recipe Vegetable egg pie ingredients: 50 grams of pumpkin, 1 potato, 50 grams of peas, 3 eggs, 1 carrot, 1 spinach, 1 pea seedling, 1 slice of cheese, and an appropriate amount of olive oil.
Method: Peel fresh peas.
The pumpkin must be shredded (the skin is more nutritious), and the eggs are broken.
The peas are cooked in water. Add a small amount of olive oil to the pan. Fry the shredded pumpkin and potato shreds and season with any salt.
Pour the broken eggs into the potatoes and pumpkins. At this time, open the medium heat. Do not open the fire, so that the egg liquid below is too burnt and slowly cooked.
After the quiche is slowly cooked, push it with a spatula to prevent sticking.
Sprinkle evenly the cooked peas and the shredded cheese.
Continue to open the fire and see that the shreds of cheese slowly melt before turning off the fire.
Just press the desired shape with a mold.
Efficacy: Pumpkin is rich in vitamin A. Potatoes and peas are rich in vitamin C. Eggs and cheese can supplement protein and calcium. This is easy to learn and suitable for pregnant women in early pregnancy.
Egg sandwich ingredients: 3 boiled eggs, 8 white toast breads, 1 cup of chubby dressing (mayonnaise flavor), 1 pinch of black pepper and salt, moderate amount of ham for lunch, half of cucumber.
Method: Remove the white boiled eggs and crush with a spoon.
Mix the minced egg with 2/3 of the salad dressing, add black pepper and salt, and stir well.
Take a slice of toast, spread the beaten egg salad evenly on it, then cover another slice of toast, and use a bread knife to cut away the surrounding hard edges.
For lunch, slice the ham into slices, cut the cucumber into small slices, and cut the maiden fruit in half.
Take a slice of toast, flatten the ham slices, and smear a thin layer of salad dressing, then place the cucumber slices neatly, and repeat the process.
Take another slice of toast and cover it with cucumber and ham, cut away the hard edges around, and cut into squares.
Finally cut into triangle shape.