Benefits of nuts for pregnant women

Nuts are very nutritious, especially for the fetus in the womb of pregnant women, and they help grow the brain.

Benefits of eating nuts during pregnancy for the fetus

1. Effects on brain development

The fat in nuts provides the brain with high-quality fat, which can promote the development of brain cells and the formation of myelin sheaths of nerve fibers, and ensure their good function. The best foods are sesame, walnut kernels, animals raised in natural conditions, and other nut products. Walnut kernels are rich in protein, fat, calcium, phosphorus, zinc and other trace elements, especially the polyunsaturated fatty acids they contain are extremely beneficial to the baby's brain development.

2. Effect on vision development

In addition to the DHA and AA synthesized from linoleic acid and linolenic acid in nuts, which promote the improvement of the retina, the vitamins and minerals such as calcium and zinc in nuts also have a direct impact on the normal development of vision. Scientists have also found that proper chewing is also beneficial to improving vision. This is because the choroid of the eye has a regulating effect on the lens of the eye, and the regulatory function of the choroid depends on the muscle strength of the face, and the enhancement of facial muscle strength benefits from the intensity of chewing.

Precautions for pregnant women to eat nuts

1. Burnt nuts can cause cancer

We often say that the temperature should not be too high when cooking food, and the same is true for nuts. Nuts contain a lot of fat, protein, and carbohydrates, and ordinary heating is not enough to destroy them. However, when nuts are burnt, these nutrients that are originally beneficial to the body begin to partially transform into carcinogenic substances such as benzopyrene, heterocyclic amines, and acrylamide. Therefore, burnt nuts should not be eaten.

2. Nuts treated with paraffin wax are harmful to health

Adding some paraffin when processing nuts will make the product brighter, more attractive, and less likely to become damp and soft. If the sugar-roasted chestnuts you see on the street are shiny and obviously more beautiful than ordinary chestnuts, it is likely that paraffin has been added. Some vendors add paraffin to the long-stocked, dull-colored nuts to beautify them and pass them off as good ones. The industrial paraffin used by vendors is not of high purity and contains impurities such as heavy metals, which are harmful to health.

3. Nuts with strong flavors are prone to spoilage

There are many different flavors of nuts on the market. Some people like salty ones, some like creamy ones, some like green tea flavors, and some like five-spice flavors. Faced with nuts of different flavors, we should eat less nuts with stronger flavors. The stronger the flavor, the more salt is often added.

Nuts for pregnant women

Walnut Omelette

Ingredients: 50 grams of flour, 50 grams of milk, 1 egg, 30 grams of walnut kernels, a little sugar and oil.

Production:

1. Fry the walnut kernels and grind them into fine powder.

2. Mix flour, milk and eggs, add a little sugar and beat into a paste.

3. Heat oil in a frying pan, pour in the batter and spread into a thin pancake.

4. Sprinkle walnut powder on the 90% cooked pancakes and fry until cooked.

Almond Apple Tofu Soup

Ingredients: tofu, almonds, apples, mushrooms, salt, oil, a little sugar, and starch.

Production:

1. Cut the tofu into small pieces, wash and chop the mushrooms and boil them with the tofu, add salt and sugar, and use starch to make a sauce to make tofu soup.

2. Soak the almonds in warm water and peel them. Wash, peel and cut the apples into pieces, and blend them with the almonds into a puree.

3. After the tofu soup has cooled, add almonds and apple paste and mix well. It is rich in protein and iron. Regular consumption can improve the baby's immunity and prevent anemia.

Nutty Pumpkin Pie

Ingredients: Pumpkin puree Flour Glutinous rice flour Almond slices Salt Sugar

Production:

1. Put flour, glutinous rice flour, almond slices, pumpkin puree and seasonings in a large bowl, knead into dough, divide into small pieces and make into round cakes. You can make some simple decorations on the round cakes. The ratio of pumpkin puree to flour and glutinous rice flour is 5:4:1. Add glutinous rice flour first and then flour while the pumpkin puree is still hot. This will make the taste more glutinous. You can also just put glutinous rice flour. The amount to put in should be based on the dough not being sticky.

2. Heat a pan, add a little oil, put in the pumpkin cake and fry until both sides are golden brown. You can also add appropriate amount of water to the pumpkin puree, almond slices and flour to make a thin paste, then use a spoon to scoop the pumpkin.

Cashew Shrimp

Ingredients: 200g shrimp, 50g cashew, eggs, starch, onion, garlic, ginger, sesame oil, broth, cooking wine, vinegar, salt

Production:

1. Wash the prawns, beat the eggs, leaving the egg yolks, add salt, cooking wine and starch, mix well, put the prawns in and dip them evenly in the egg batter.

2. Add oil to the pan and fry the cashews first. When they turn slightly yellow, remove them and set aside.

3. Put the shrimps into the oil pan, wait for a while, then take them out and drain the oil.

4. Put a small amount of oil in the original pot, add onion, garlic, ginger, cooking wine, vinegar, salt and a little broth, pour in shrimps and cashews and stir-fry, finally drizzle with a little sesame oil and serve.