Can pregnant women eat raw green radish?

Radish is a very common root vegetable, but it has high nutritional value, efficacy and function. It contains lignocellulose, which can greatly enhance the attractiveness of macrophages in the human body and then devour tumor cells. At the same time, the calcium, phosphorus, iron, saccharifying enzymes, vitamins A, B1, B2, folic acid, etc. in carrots are all nutrients that are beneficial to pregnancy.

The calcium, potassium and other minerals contained in radish are very beneficial to promoting the growth and development of the fetus's bones and head. Radish is rich in vitamin C and the nutrient zinc, which helps to enhance the body's immune function and enhance disease resistance. The pepsin in radish can break down the starch and fat in food, making it fully digestible. Carrots contain folic acid, which is an indispensable nutrient during pregnancy and helps prevent fetal malformations. The blood pressure lowering effect of carrots is very helpful in preventing hypertension during pregnancy and is an ideal food for the second and third trimesters of pregnancy.

Pregnant women can eat radishes. Radishes contain a lot of anthocyanins and have relatively low calories. They are very suitable for pregnant women who want to maintain a perfect figure during pregnancy. Radishes can also promote metabolism, promote digestion, maintain gastrointestinal health, and enhance the immune function of pregnant women. In addition, carrots contain 6 times more vitamin C than apples. Carrots contain vitamin A, which can prevent conjunctivitis and gallstones. Saccharifying enzymes can dissolve starch and fat in food, which is beneficial to the body's adequate digestion. And the dietary fiber content in radish is very rich. This fiber material can promote gastrointestinal motility, eliminate constipation, and play the role of body detoxification, thereby improving rough skin, acne and other conditions.

Method of cooking green radish suitable for pregnant women. Ingredients for stewed pork ribs with green radish: 500 grams of pork ribs, 1 radish, a small amount of light soy sauce, and appropriate amount of water. Method: 1. Chop the pork ribs into pieces, mix with custard powder, oil and salt, and let it stand for 20 minutes. Cut the radish into slices and set aside. 2. Heat oil in a wok and fry the pork ribs until 70% cooked, then add radish and stir-fry together. Add soy sauce and salt, then pour in a small amount of boiling water and simmer until cooked. Ingredients for radish, yam and mutton soup: 1 radish, appropriate amount of yam, appropriate amount of beef, appropriate amount of table salt, a small amount of chicken essence, appropriate amount of green onion, appropriate amount of ginger, 2 star anise, appropriate amount of white pepper powder (white), and appropriate amount of cooking oil. Method: 1. Slice the beef, blanch it in boiling water, remove the white foam, and set aside. 2. Peel the yam, slice the radish, cut the green onion into strips, and cut the ginger into slices. Heat the oil in a pan, add onion, ginger, and mutton and stir-fry until fragrant. 3. Put the sliced ​​yam and radish into the pot, and add water until it does not cover the food in the pot. Add appropriate amount of salt and star anise, bring to a boil over high heat, pour into a stone pot and simmer over low heat. Just add black pepper and chicken essence before serving.