Can I eat bean sprouts when I'm pregnant?

Soybean sprouts are not only a common vegetable ingredient, but also a delicious soy product. The nutrients they contain have many benefits for the human body. Pregnant friends can eat soybean sprouts, because soybean sprouts can relieve high blood pressure in pregnant women to a certain extent, and soybean sprouts can also have good effects of clearing heat and dampness, moisturizing the skin, replenishing qi and nourishing blood, etc.

1. Can pregnant women eat soybean sprouts?

You can eat it.

Pregnant women can eat more soybean sprouts to relieve pregnancy-induced hypertension. However, soybean sprouts are cold in nature, so pregnant women with chronic diarrhea and weak spleen and stomach and frequent urination should avoid eating soybean sprouts. Soybean sprouts have the effects of clearing heat and dampness, reducing swelling and numbness, removing moles, treating warts, moisturizing the skin, replenishing qi and blood, preventing bleeding gums, cardiovascular sclerosis and lowering cholesterol.

Soybean sprouts have therapeutic effects on spleen and stomach damp-heat, constipation, common warts, and hyperlipidemia. Spring is a high incidence season for vitamin B2 deficiency. Eating more soybean sprouts in spring can effectively prevent and treat vitamin B2 deficiency. The vitamin E contained in bean sprouts can protect the skin and capillaries, prevent arteriosclerosis, and prevent and treat hypertension in the elderly. In addition, because soybean sprouts contain vitamin C, they are a beauty food.

2. Cooking Instructions

1. When growing soybean sprouts, be careful not to grow them too long.

2. When cooking bean sprouts, do not add alkali, but add a small amount of vinegar to prevent the reduction of vitamin B.

3. The cooking process should be quick, either stir-fry quickly with oil, or blanch briefly in boiling water and then take out and season immediately before eating.

4. When heating the bean sprouts, be sure to control the time well, and cook them until they are 80% cooked. Unripe bean sprouts often have a bit of astringency. Adding vinegar can remove the astringency and keep the bean sprouts crisp and tender.

5. Soybean sprouts, tofu and pork ribs soup is very suitable for people with spleen and stomach fire and indigestion.

6. Do not eat rootless bean sprouts, because rootless bean sprouts are sprayed with herbicides during the growth process, and herbicides generally have carcinogenic, teratogenic, and mutagenic effects.

7. Applied to hemorrhagic anemia; 250 grams of soybean sprouts, 15 grams of jujube, 250 grams of pork bones, add appropriate amount of water and simmer for a long time, add salt to taste, eat the bean sprouts and drink the soup 3 times a day. #p#Subtitle#e#

3. Production method

① When the bean sprouts grow to 15 mm long, water them thoroughly without leaving any dead corners to prevent red roots or root rot.

②Control the water temperature, water regularly, and avoid using water that is too hot or too cold to prevent the roots from turning reddish-brown.

③The water temperature should not be too high and the water head should not be too short, otherwise the bean sprouts will only grow roots but no stems.

④ When the buds are 50 mm long, the water temperature should be increased and heat should be added to prevent the roots of the buds from turning black.

⑤ When the bean sprouts are about to sprout, the water temperature should be lowered for the last three waterings, and the sprouts should be removed in time after germination to prevent the bean sprouts from rotting in the middle.