Can pregnant women eat black millet during pregnancy? What are the dietary precautions for pregnant

Pregnant women can eat black millet during pregnancy; Pregnant women should pay attention to eating small and frequent meals, but also supplement folic acid, can not eat raw and cold food, can drink fish soup broth, eat more fresh fruits and vegetables, and supplement more calcium.

2. During pregnancy, many women will have iron deficiency anemia, and eating more black rice can replenish blood. Therefore, if you are a pregnant woman with iron deficiency anemia, you may wish to eat more black rice. Although you can eat more, you can't eat it every day.

When making black rice, you can add some red dates or nuts that pregnant women can eat to make porridge, which will have a better effect and be more delicious.

Pregnant women can consume black rice.

Because it is rich in dietary fiber, carbohydrates, tyrosine, B vitamins, protein, zinc, fat, and a variety of vitamins, as well as anthocyanins, mineral nutrients. For pregnancy and the development of young children, nutritional supplements have a good effect, so it is suitable for pregnant women.

The main raw material of black rice is beige black into the kidney, black rice is sweet and delicious, suitable for late pregnancy to eat, often eat some black rice porridge is conducive to the health of pregnant women and fetuses, especially for the brain development of the fetus has a special effect. The raw material of black rice porridge is mainly black rice, plus millet, jujube, white fungus, sesame, soybeans and other appropriate amounts, the practice is to wash the black rice and rice together, pick out the impurities, and wash it with warm water for water, this rice porridge is very nutritious, and the effect on pregnant women and fetuses is very good, so pregnant women can eat black rice.

How to make black rice delicious

1. Make steamed buns delicious, steps: prepare all the ingredients, pour the weighed A dough material into the mixing tank, mix well at low speed and then turn to medium speed, whip until the surface of the dough is smooth, and then add cooked B black rice and mix it evenly into the dough. After taking out the dough, knead it slightly, roll it round, and put it in a pot for the first crack-free fermentation for about 20 minutes.

2. After taking out the dough, place the dough on the workbench, flatten the rod into a neat large rectangular dough sheet, then roll up the dough sheet into a long cylindrical shape, and roll it into long strips of average thickness.

3. Cut out the appropriate average size with a sharp knife and put the steamed bread paper at the bottom. Put it in a steamer for secondary fermentation, the time varies from about 20-30 minutes, and when the climate is cold in winter, you need to adjust the boiling hot water according to the situation and steam it over medium heat for about 10-12 minutes.

4. When the time comes, it is best to use a timer, don't be in a hurry to open the lid, first open a thin slit, let the internal and external air convection and then lift the lid, so that the surface of the steamed bread will not disturb the wrinkled skin due to the temporary thermal expansion and contraction.