What vegetables can be eaten by mothers, and what vegetables can be eaten by mothers

What is the best vegetable for pregnant women: leafy greens and yellow vegetables (recommended portions) 1/2 small bowl of cooked spinach 1 3 small bowls of cooked cabbage or mustard leaves 1 3 small bowls of cooked beet leaves 3 4 small bowls of cooked broccoli or radish leaves 8 10 dark green lettuce leaves 1 4 small bowls of cooked squash 1 3 small bowls of cooked kraft 1 4 small sweet potatoes or yams 2 3 small bowls of vegetable melon 1 medium potato 1/2 small bowl of celery 1/2 small bowl of snow peas 1/2 small bowl of tomatoes 1 small bowl of fresh mushrooms 1/2 small bowl of bean sprouts 3 4 small bowls of green beans 6 Root asparagus 2 3 small bowls of cabbage 1/2 small bowl okra.

Sure, but in moderation. Balanced matching.

1. Lotus root. Lotus root contains a lot of starch, vitamins and minerals, rich in nutrition, light and refreshing, spleen and stomach, moisturizing dryness and nourishing yin, blood and stasis, clearing heat and raw milk, is a good vegetable medicine to dispel stasis and regenerate new vegetables. Pregnant women eat more lotus root, which can clear the blood accumulated in the abdomen as soon as possible, increase appetite, help digestion, promote milk secretion, and help to feed newborns.

2. Soybean sprouts. Soybean sprouts contain a lot of protein, vitamin C, cellulose, etc., protein is the main raw material of tissue cells, can repair the tissues damaged when the child is stuffy, vitamin C can increase the elasticity and toughness of the blood vessel wall, prevent postpartum hemorrhage, cellulose can moisten the intestines, prevent constipation.

Of course, there is something to eat! The more extensive it is, the more nutritious it is! But never eat coriander (back milk).

After childbirth, a series of changes have occurred in the body, and a variety of nutrients are needed to make up for it, in addition to eating more fish, eggs, and meat, you can also eat the following vegetables:

Lotus root: contains a lot of starch, a variety of vitamins and calcium, phosphorus, iron, etc. It can clear away heat and raw milk, and dissolve blood and stasis.

Soybean sprouts: Contains a lot of protein, vitamin C, and fiber. It can moisten the intestines and prevent constipation.

Kelp: Rich in iodine and iron, it can prevent anemia in mothers and babies.

Daylily: Rich in minerals and proteins, vitamin A and body-retaining compounds. It can reduce swelling, diuresis and lactation.

Pregnant women need a variety of nutrients to supplement, in addition to eating more fish, meat, eggs, but also eat more of the following vegetables:

1. Soybean sprouts. Soybean sprouts contain a lot of protein, vitamin C and fiber. Protein is the main raw material for cell growth and repairs damaged tissues; It can moisten the intestines and prevent postpartum constipation.

2. Lotus root. Lotus root contains a lot of starch, a variety of vitamins and minerals calcium, phosphorus, iron, etc., which is rich in nutrition, light and refreshing, can strengthen the spleen and stomach, moisturize dryness and nourish yin, clear heat and life. Pregnant women eating more lotus root can clear blood congestion early and promote milk secretion.

3. Daylily. Daylily contains more protein, minerals, vitamin A, has high nutritional value, and has the effects of swelling, diuresis and lactation.

4. Kelp. Kelp contains the most iodine and iron. Iodine prevents goiter in mothers and infants; Iron prevents anemia in mothers and babies. Therefore, eating more kelp is beneficial to mothers and babies.