What kind of grains are better for pregnant women?

During pregnancy, in order to ensure the nutritional needs of themselves and the fetus, pregnant women should pay attention to nutritional balance in their diet and eat more whole grains. Because whole grains contain vitamin B2 and dietary fiber, they can reduce the probability of miscarriage and premature birth. So, what foods should pregnant women eat? Below I will introduce in detail what grains are suitable for pregnant women to eat.

What kind of grains are suitable for pregnant women

1. Corn. Corn is rich in unsaturated fat, starch, carotene, minerals, magnesium and other nutrients. Pregnant women who take it regularly can enhance intestinal motility, promote body metabolism, and accelerate the metabolism of body waste. It contains glutamate, which can promote the basal metabolism of brain nerves and remove oxygen from brain tissue.

2. Sweet potatoes and yams. Sweet potato ingredients contain starch, calcium, iron and other minerals, and the amino acids and vitamins they contain are much higher than any refined grains. Sweet potatoes also contain a substance similar to estrogen. Pregnant women can eat it regularly to make their skin white and tender.

3. Black rice. Black rice is also very suitable for pregnant women. Every 100 grams of black rice contains 3 grams of protein, 1.2 grams of fat, 2.5 grams of vitamin B1 and B2 each, 1.8 grams of vitamin E, 50 mg of vitamin C, 50 mg of vitamin D, 250 mg of niacin, 250 mg of folic acid, 20 mg of zinc, 15 mg of magnesium, 20 mg of iron, and 15 mg of phosphorus.

4. Black wheat. Wheat provides more comprehensive protein than other grains. It is rich in nutrients such as iron, manganese, zinc and dietary fiber. In addition, it is rich in calcium hydrogen phosphate, which can promote the growth of the fetus and enhance the immune function of pregnant women.

Whole grains are not easy to digest and absorb. Excessive intake of whole grains by pregnant women will lead to nutritional deficiencies. Long-term excessive intake of cellulose will hinder the body's protein supplementation and reduce the immune and disease resistance of pregnant women. Therefore, during pregnancy, the ratio of whole grains to refined grains should be about 1:4. If it is difficult to grasp, three or four meals a week with whole grains will be enough. Eating too much will affect the digestion and absorption of some nutrients.