What are the vegetables that babies can t eat?

I have a friend's child who is four months old, and I have started to add complementary food, and I often start to put some ground vegetables in it.

What are the vegetables that babies can't eat? The doctor finally told the truth.

1.Fresh fungus.

Fresh fungus contains photosensitive substances, and after eating, it enters the epidermal cells through the blood circulation system in your body, and reacts when exposed to sunlight, causing allergies.

One day, at noon, I accidentally ate a dish with fresh fungus, which was exposed to the sun, which caused a rash and allergy all over my body. If the baby accidentally eats this fresh fungus, the allergy will be more serious, and some may also have upper respiratory tract edema and difficulty breathing. Therefore, if you want to give it to your baby, it is best to soak it in dried fungus before giving it to your child.

2.Blue-purple seaweed.

There may be times when mothers will give their babies seaweed and egg drop soup, and blue-purple seaweed is poisonous and cannot be given to children.

3.Green bean.

Green beans contain an alkaloid, which is easy to poison people if not cooked thoroughly, and can cause gastrointestinal bleeding.

4.Fresh daylily.

Daylily can replenish blood and is a very nutritious vegetable, but in fresh daylily, it contains a substance called colchicine, which will change when it enters the human body and form a toxic substance. For the sake of insurance, it is still soaked in dried daylily and made for children to eat.

5.Broad bean. Experts tell us that children before the age of eight should not eat broad beans, we must pay attention, because broad beans contain allergic substances, and children are prone to "broad bean disease" after eating, such as yellowing, dark urine, lack of energy, low-grade fever, abdominal pain and other symptoms, and in severe cases, it will be life-threatening.

5.Vegetables with high oxalic acid content such as celery, bitter gourd, spinach, etc. should not be given to children.

It can affect the absorption of calcium in your child's body.

In short, it has been scientifically proven that you should be careful when giving vegetables to your baby, and when you first give your child something you haven't eaten, you must try it in small amounts, so that your child is not allergic.

Leeks, celery, these foods are particles, and the baby's digestion is relatively weak, and they will not digest it, resulting in a situation of food accumulation.

The nitrate content of amaranth is relatively high, which is not suitable for small babies to eat, which can lead to food poisoning in babies, and they can eat amaranth when the baby is old enough. Spinach is rich in iron, but spinach also contains oxalic acid, which will affect the baby's absorption of calcium. Finally, babies can't eat too much celery, which is likely to cause diarrhea, and parents must pay more attention.

First of all, it is fungus, and then there is seaweed, green beans, daylily, broad beans, and then these vegetables will cause the baby to catch fire, and then cause the baby's physical discomfort.

Common types and names of vegetables:

1. Leafy vegetables: including cabbage, spinach, rape, cabbage, amaranth, leeks, artemisia, coriander, mustard greens, kale, fennel, garlic sprouts, lettuce, water spinach, pea tips, lettuce, cauliflower, broccoli, oily lettuce, cabbage, shallots.

2. Rhizomes: including radish, potato, lotus root, sweet potato, yam, taro, callus white, amaranth, cigu, onion, ginger, garlic, garlic, leek flower, green onion, leek.

3. Melons and eggplant: including winter melon, pumpkin, zucchini, loofah, cucumber, eggplant, tomato, bitter gourd, pepper, corn, and melon.

4. Fresh beans: including edamame, peas, broad beans, lentils, cowshoe, and green beans.

5. Mushrooms: shiitake mushrooms, oyster mushrooms, enoki mushrooms, fungus, white fungus, oyster mushrooms, mushrooms.

According to incomplete statistics, there are more than 50 varieties of vegetables cultivated in China, which can be divided into leafy vegetables, rhizomes, seeds and legumes, fruits and vegetables, fungi, melons, nuts and dried beans, etc., in addition to these, there are many wild or semi-wild vegetables, which can also be eaten.

The nutrients of vegetables mainly contain minerals, vitamins, fiber, etc., and the higher the content of these substances, the higher the nutritional value of vegetables. In addition, the content of water and dietary fiber in vegetables is also an important indicator of nutritional quality. In general, vegetables with high water content and low dietary fiber are more tender and have higher edible value.

But from a health perspective, dietary fiber is also an essential nutrient. In 1990, the International Food and Agriculture Organization of the United Nations (FAO) counted that 90% of the essential vitamin C and 60% of vitamin A came from vegetables, which shows the huge contribution of vegetables to human health.

In addition, there are a variety of phytochemicals in vegetables that are recognized as beneficial components for human health, such as carotenoids, dipropylene compounds, methyl sulfide compounds, etc., and many vegetables also contain unique trace elements, which have special health effects on the human body, such as lycopene in tomatoes, prostaglandins in onions, etc.

Children should eat more green leafy vegetables, balance the intake of various vitamins, proteins, calcium, iron, zinc, etc., so as not to let children develop the problem of picky eating