Does eating millet porridge increase milk production during breastfeeding?

Some mothers need to pay attention to their nutritional balance during breastfeeding to avoid eating foods that cause milk to dry up and affect the secretion of milk. So, can drinking millet soup during breastfeeding help increase milk production?

First of all, you can eat millet during breastfeeding, because millet contains trace elements of protein. Every 100g of millet contains 9g of protein, which can ensure the nutritional quality of breast milk. Breastfeeding mothers often have to breastfeed their children and will feel tired. Eating millet can not only supplement the protein needed by the body, but also improve the body's immune level.

Secondly, millet also contains vitamin D. Every 100g of millet contains 17mg of vitamin D. Eating some millet soup can play the role of clearing eyes and protecting eyes, ensure the healthy development of eyesight, and promote the development of baby's eyesight. Therefore, eating millet soup during breastfeeding can moderately promote lactation and have a certain positive effect on the metabolism of milk.

Secondly, the best way to eat millet is to cook it into porridge, which has a light taste and is suitable for the digestion and absorption of the gastrointestinal tract of breastfeeding mothers, and can improve appetite and appetite. You can use some pork ribs and some millet and cook them together into porridge. It can not only make up for the calcium deficiency after giving birth, but also ensure the healthy nutrition of breast milk.

Finally, breastfeeding mothers should pay more attention to the balance of diet and nutrition to ensure the body's recovery after giving birth and the healthy growth of the baby.

Millet Soup

Raw materials: 100g millet, 300ml water

Preparation: Take 100 grams of fresh millet, rinse it with cold water, and put it in the rice cooker for later use; add 300 ml of cold water to the washed millet; turn on the power, put in 4 red dates and appropriate amount of old rock sugar, and start to cook porridge; after the porridge in the rice cooker boils, stir it evenly with a spoon, then pour in half a cup of cold water and continue to boil; simmer for more than 40 minutes until the porridge starts to become sticky and then you can remove from the pot.

Egg soup oatmeal millet soup

Raw materials: 25g oatmeal, 1 raw egg, 150g millet, a small amount of salt

Preparation: Clean the millet, put water in a pot and bring to a boil, add the millet and bring to a boil, then simmer over low heat; soak the oatmeal in water until soft, put it into the millet soup pot; simmer over low heat until it becomes porridge; beat the egg and pour it into the porridge pot, cook until cooked, and add a little salt.

Black sesame powder millet soup

Ingredients: 2 teaspoons of black sesame powder, 2 teaspoons of corn, 100 grams of millet, 4 eggs, appropriate amount of old rock sugar

Preparation: First, fry and grind the black sesame powder, boil and shell the eggs, and wash the millet; put cold water in a pot, bring to a boil, then add millet, black sesame seeds, and corn, and simmer over low heat; when the porridge is cooked, add rock sugar, and after it melts, add the eggs.

Raw Egg Brown Sugar Millet Porridge

Raw materials: 100 grams of fresh millet, 3 eggs, appropriate amount of brown sugar

Preparation: First clean the millet, then put enough water in the pot, add millet after boiling; after boiling, change to low heat and simmer until it becomes porridge; then beat the egg in the porridge, stir, cook for a while, add brown sugar and it is ready to eat.

Millet and mung bean porridge

Raw materials: rice, millet, mung bean (rice and millet ratio is 2:1, mung bean and millet are the same)

Preparation: Soak mung beans in tap water overnight; soak millet and rice in tap water for 30 minutes in advance; after the water boils, pour in the drained rice, and then pour in the drained millet; after the millet and rice are boiled again, pour in the drained mung beans; turn to low heat and simmer until the millet, rice and mung beans are cooked and the porridge becomes thick.