Can pregnant women eat tripe?

Whether you use tripe to make hot pot or spicy hot pot, you can bring out the good taste of tripe. Moreover, when eating hot pot and malatang, tripe is an indispensable ingredient, and tripe is also rich in nutrients and eating more of it is very good for the human body. However, pregnant women should pay close attention to their diet, because if they do not pay attention to their diet, it will have a health impact on the fetus in their belly. So can pregnant women eat tripe?

Can I eat tripe when I'm pregnant?

1. Can I eat tripe when I am pregnant?

Beef tripe is also called cow stomach. Other names: tripe, tripe tip, beef stomach, tripe. It is one of the internal organs of cattle, namely the third compartment of the cattle's stomach, the omasum. The omasum is leaf-shaped and its function is to absorb water and acid produced by fermentation. Beef tripe can be used as food material, generally for hot pot, stir-fry and other purposes. Cantonese people also steam it and eat it as a snack when drinking tea. Fresh beef tripe must be processed to be crispy and delicious. The treatment method can be to use sodium hydroxide to make a brew. Beef tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, replenishing deficiency and benefiting essence, quenching thirst, and relieving dizziness. It is suitable for people who are weak after illness, lack of qi and blood, malnutrition, and weak spleen and stomach.

Pregnant women can eat beef tripe. Beef tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, replenishing deficiency and benefiting essence, quenching thirst, and relieving dizziness. It is suitable for people who are weak after illness, lack of qi and blood, malnutrition, and weak spleen and stomach.

2. What is tripe?

Tripe is also called tripe, commonly known as beef tripe, which is actually the omasum of the cow. Cows are ruminants. Unlike other livestock, their biggest feature is that they have four stomachs, namely the rumen, reticulum (honeycomb stomach), omasum (tripe stomach, commonly known as cattle tripe) and abomasum. The first three stomachs do not have gastric glands and do not secrete gastric juice, and are collectively called forestomach. The fourth stomach has gastric glands that can secrete digestive juices, similar to the stomachs of pigs and humans, so it is also called the true stomach.

3. Identification of the quality of tripe

When purchasing tripe, please note that the particularly white tripe is made by soaking in hydrogen peroxide and formaldehyde for three or four days before it turns white. Some unscrupulous vendors first soak the water-soaked products in industrial alkali to increase the volume and weight, and then add formaldehyde and hydrogen peroxide in proportion to stabilize the volume and weight of the tripe and keep the surface fresh and in color. The tripe soaked in industrial alkali is plump and very juicy. The use of formaldehyde can make the tripe taste crisper and better. Hydrogen peroxide can corrode the gastrointestinal tract and cause gastric ulcers.

If the tripe is very white, whiter than it should be, and large in size, avoid buying it. Tripe soaked in formaldehyde will lose its original characteristics. It will break easily when squeezed by hand and will shrink rapidly after heating. It should be avoided.

What are the nutritional values ​​of tripe

Nutritional components of every 100 grams of beef tripe: Energy 72 kcal, protein 14.5 grams, fat 1.6 grams, cholesterol 104 mg, vitamin A 2 micrograms, thiamine 0.03 mg, riboflavin 0.13 mg, niacin 2.5 mg, vitamin E 0.51 mg, calcium 40 mg, phosphorus 104 mg, potassium 162 mg, sodium 60.6 mg, magnesium 17 mg, iron 1.8 mg, zinc 2.31 mg, selenium 9.07 micrograms, copper 0.07 mg, manganese 0.21 mg.

Beef tripe is mild in nature, sweet in taste, and enters the spleen and stomach meridians. It has the effect of tonifying deficiency and benefiting the spleen and stomach. It can treat weakness after illness, deficiency of qi and blood, thirst, and dizziness.

Beef tripe contains protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin, etc. It has the effects of nourishing the spleen and stomach, replenishing qi and blood, replenishing deficiency and benefiting essence, quenching thirst, and relieving dizziness. It is suitable for people who are weak after illness, lack of qi and blood, malnutrition, and weak spleen and stomach.

Only by ensuring the diversity of food can we achieve a better balance in our diet. Only by better grasping the nutritional value of food can we know which food is more suitable for our consumption. After understanding the nutritional value of tripe, we can choose and prepare it according to our physical condition when eating tripe.