Pregnant women eat sea cucumbers can provide adequate nutrients for pregnant women and fetuses, providing full care for pregnant women during pregnancy.
Can pregnant women eat sea cucumber?
Pregnant women can eat sea cucumbers.
Sea cucumbers have high nutritional value, and each sea cucumber contains 14.9 grams of protein per 100 grams of water. Protein is the material basis of life. During pregnancy, the fetal protein requirements increase significantly. If the mother's protein intake is insufficient, it will affect the fetus's growth and development. The protein content of sea cucumbers is very rich, containing 18 kinds of amino acids needed by the human body. Pregnant women usually eat some sea cucumbers, which is conducive to the normal development of the fetus.
Sea cucumbers are rich in DHA, a polyunsaturated fatty acid that is a necessary nutrient for maintaining normal immunity and can improve immunity, especially for the development of fetal brain nerve cells. Brain nutritionists found that DHA, choline, and phospholipids are important substances that make up the cerebral cortex, and they are important structures for storing and processing information. DHA is a highly unsaturated fatty acid essential for human brain nutrition. It can maintain the integrity of the brain's cell membrane and promote brain development and improve memory.
Pregnant women eat sea cucumber should pay attention to what?
1, eat as much as possible before pregnancy, do not eat sea cucumbers within the first three months after pregnancy.
2, do not eat too much sea cucumber, once or twice a week, eat more easy to get angry.
3, must choose to eat good sea cucumbers after pregnancy, do not eat sea cucumber with additives.
4. Do not eat sea cucumbers with seafood allergy.
5. Do not eat sea cucumbers on an empty stomach. It is best to eat with them.
What are the taboos for ordinary people to eat sea cucumber?
Taboo 1, Do not eat more than one daily
For a frail person, a sea cucumber is a good food supplement each day. For healthy people, especially in areas with relatively dry climates, over-eating the sea cucumbers should take into account the issue of "get angry." Therefore, it is best not to eat more than one sea cucumber per day.
Taboo 2, spring should eat less sea cucumber
What needs to be reminded is that spring is a season that is easy to get angry, especially since the northern spring is more dry. When taking replenishment, you should pay particular attention to not eating too much food that is easily lit and sea cucumbers included. Therefore, eating sea cucumber in the spring should be reduced again.
Taboo 3, poor kidney function should be deprivation
Sea cucumber is a high-protein food, and amino acids of decomposition products are excreted by the kidneys. Therefore, people with poor kidney function should not eat more.
Taboo 4, should not be the same with the fruit containing tannin
Sea cucumbers should not be equated with grapes, persimmons, pomegranates and hawthorn to prevent tannic acid from causing protein coagulation, affecting digestion and absorption, and causing abdominal discomfort.
Taboo 5, cooking methods avoid deep processing
From a nutritional point of view, boiled, simmered, and cold-cooked cooking methods can best ensure that nutrients contained in sea cucumbers are not easily lost, but they are also delicious and easy to handle. This approach is most conducive to the release of sea cucumber's own nutrients. Braised and other cooking methods are not suitable.
Pregnant sea cucumber recipe: shrimp sea cucumber
Raw materials: dried sea cucumber 150 grams, dry shrimp 15 grams
Accessories: 500 grams broth, onion, ginger 15 grams each
Seasoning: MSG 3g, salt 3g, starch 6g, lard 30g, cooking wine 30g, soy sauce 6g.
practice:
1. Put the dried sea cucumber into the pot, add fresh water, cover with a small fire and boil it. Leave the pan from the fire and let it swell until it is soft. Remove it and dig it to the intestine. Shave the inside and surface. Impurities, wash. Then put it into the pot, add fresh water, boil it off with low heat, and remove the pot end from the fire until it swells (it is repeated several times according to this method), and the sea cucumber can be made thoroughly (but during this swelling process, Should not be stained with oil and salt, due to the oil dissolved in the sea cucumber, salt on the sea cucumber from the contraction, will affect the expansion of sea cucumber). Then, the sea cucumber that is made through the belly will be crossed with a cross knife first, and then it will be burned into the open pot, and then removed and drained for use.
2. Wash the shrimp into a bowl, add the appropriate amount of water and wine, and steam it for about 10 minutes.
3, the pan heat, into the lard, put ginger, onion, stir-fry, remove and cook into the cooking wine, add broth, salt, soy sauce, sea cucumber, shrimp. Penetrate into a thick soup, use starch to scrutinize, add MSG, clean the pan, and place it neatly in the basin.
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