Can pregnant women eat eggplant?

Can pregnant women eat eggplant?

For expectant mothers, do you particularly want to know which foods can affect the development of the fetus? Let me explain to you whether eggplant has an impact.

From the perspective of nutrition

Eggplant is rich in nutrition. Every 100 grams of eggplant contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 milligrams of calcium, 31 milligrams of phosphorus, 0.4 milligrams of iron, 0.04 milligrams of carotene, 0.03 milligrams of thiamine, 0.04 milligrams of riboflavin, and 0.5 milligrams of niacin.

Ascorbic acid 3 mg. In addition, it also contains vitamin E.

From the pharmacological analysis

Eggplant is sweet and cold in nature. It has the effects of promoting blood circulation and removing blood stasis, clearing away heat and swelling, and widening the intestine. It is suitable for intestinal wind bleeding, heat toxic sores, skin ulcers, etc. It has a good effect on internal hemorrhoids and blood in the stool. Eggplant can also soften micro-blood vessels and prevent small blood vessel bleeding. It has a certain preventive and therapeutic effect on hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous bleeding, congestion) and scurvy. Eggplant also has antioxidant function, which can prevent cell canceration; at the same time, it can reduce the cholesterol content in the blood and prevent arteriosclerosis; it can regulate blood pressure and protect the heart. In addition, eggplant has a certain inhibitory effect on cancer, and also has a certain therapeutic effect on dysmenorrhea, chronic gastritis and gastritis edema.

Overview

From the above analysis, it is edible. But since eggplant is a cold food, pregnant women who have symptoms of indigestion, diarrhea, weak spleen and stomach, and loose stools should not eat too much.

Tips for pregnant women to eat eggplant

Pregnant women should also choose fresh eggplants when choosing eggplants. It is best not to choose old eggplants, especially old eggplants after autumn, which contain more solanine, which is harmful to the human body and should not be eaten too much.

Recommended recipes:

Ingredients: Eggplant (purple skin, long) (500g)

Seasoning: soy sauce (5g) sugar (5g) salt (2g) five-spice powder (2g) vegetable oil (30g)

Preparation method

1. Wash the eggplants, cut them diagonally on both sides, divide each into two sections, and soak them in salt water.

2. Heat oil in a pan, add eggplants and fry until cooked, remove from the pan and drain the oil. Leave some oil in the bottom of the pan, add eggplants again, add a small amount of water and seasonings, and serve when the sauce is thick.

Health Tips

This product is rich in various vitamins, especially vitamin E. It is suitable for expectant mothers to supplement vitamins.

In general, it is edible, but it also depends on your physical condition. You should not eat too much. Like all foods, a balanced and appropriate amount of food with a balanced combination is the healthiest diet.

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