Can I eat sweet potato leaves when I’m pregnant?

Women have higher requirements for their diet after they become pregnant. Not only must they combine meat and vegetables, but the food must also contain a variety of nutrients needed by the expectant mother and fetus. The nutritional content of sweet potato leaves is very high. If pregnant mothers eat them properly, it can not only enhance their immunity and resistance, but also promote metabolism, promote lactation and detoxify. It is also very helpful for the healthy development of the fetus. Therefore, you can eat sweet potato leaves appropriately after pregnancy.

1. Pregnant women can eat sweet potato leaves

1. Eating sweet potato leaves during pregnancy can enhance immune function, improve the body's disease resistance, promote metabolism, delay aging, lower blood sugar, promote defecation and urination, increase platelets, stop bleeding, prevent arteriosclerosis, prevent cell cancer, promote lactation and detoxification, protect eyesight, and prevent night blindness, which are good health care functions.

2. Sweet potato leaves are rich in vitamin B2, which is also very beneficial for the growth and development of the fetus.

3. Sweet potato leaves are rich in nutrients, even richer than ordinary vegetables, especially carotenoids, which can help pregnant mothers supplement nutrients.

2. Precautions for pregnant women to eat sweet potato leaves

Pregnant women eat sweet potato leaves, the primary principle is to eat them in moderation and freshness. The diet during pregnancy should be diversified, the nutrition should be balanced, and eating more fresh vegetables and fruits will help pregnant mothers to take in sufficient vitamins and various minerals. In addition, sufficient intake of nutrients such as protein should be ensured, and some vitamin tablets can be appropriately supplemented. Eat more high-protein and high-quality protein foods and more vegetables and fruits.

3. Recommended recipe: Sweet potato leaf cake

Prepare ingredients: 1 small handful of sweet potato leaves, 2 eggs, a little white flour, a little corn, a little rice flour, a little salt, a little sesame oil, and a little baking soda.

1. Wash the sweet potato leaves and boil them in water for later use. Put the blanched sweet potato leaves in cold water for a while.

2. Squeeze out the water and chop into small pieces. Take a large bowl and add white flour, cornmeal, eggs, baking soda and salt.

3. Add a little water and stir into a paste for later use.

After preheating the pancake pan, brush it with sesame oil, pour the batter into the pancake pan with a spoon and fry until both sides are golden brown.