Can I drink mung bean soup when I am pregnant?

For women who have just become pregnant, the qi and blood in their bodies have not yet stabilized completely and they are not yet in the state of preparing for pregnancy. Their bodies are still changing, so you should be careful about miscarriage and accidents in the first three months of pregnancy. Try not to drink mung bean soup when you first become pregnant, at least not within three months. Drinking mung bean soup to relieve heat during pregnancy is indeed a good way, but don't drink it for a long time, and you can only drink it after three months.

Can I drink mung bean soup during pregnancy?

The hot summer is even more unbearable for expectant mothers. In order to relieve the heat and replenish water, some pregnant women often cook mung bean soup to drink, but they are worried that drinking too much will have adverse effects on the fetus. Can pregnant women drink mung bean soup? Pediatricians point out that pregnant women can drink mung bean soup, but don't add too much sugar.

In fact, drinking mung bean soup is indeed a good way for pregnant women to relieve heat, but it is not suitable for long-term drinking, so try to drink less. Because mung beans are yin, they are not suitable for expectant mothers with cold temperament and weak spleen to drink for a long time. It is best to add some red beans and dates when cooking mung beans, which can replenish qi and nourish blood. Don't put too much sugar in the mung bean soup to avoid gestational hyperglycemia.

In addition, the doctor also pointed out that for pregnant women to relieve heat in summer, drinking mung bean soup is not as good as drinking red bean (adzuki bean) soup, because red bean soup can be a diuretic and can eliminate leg swelling in the late pregnancy.

Mung Bean Cake

Introduction: The weather is so hot. You need to detoxify and reduce internal heat. Eat some mung bean cake. It looks like snow skin. It tastes just as good as snow skin. It is also very simple.

Material

200g peeled mung beans, 100g sugar, 10g oil, 20g maltose, red bean paste

practice

1. Soak the mung beans overnight, steam them until they are slightly cool, and blend them into a paste using a blender (if you don't have one, use a spoon to press it. It will be coarse). Add sugar and mix well, then take out, add oil and maltose, mix into a ball, and divide it into about 20 pieces and wrap them in bean paste.

2. Press the mooncake into a mold and steam it for 4-5 minutes on low heat. (This step is for disinfection, you can skip the steaming if you think it is hygienic enough).

3. After cooling, place in the refrigerator.

Water chestnut, sago and mung bean

Material

150g split green beans 4-5 water chestnuts 50g tapioca pearls 100g rock sugar 1 liter water 1 tablespoon water chestnut powder

practice

Soak the split green beans in water for 30 minutes, drain and set aside

Peel the water chestnuts and smash them with a knife

Prepare a pot and add 1 litre of water and bring to boil. Add split green beans and cook for 30 minutes until soft

Add rock sugar and cook until dissolved

Add water chestnut and sago and cook for a while

Mix water chestnut powder with 1 tablespoon of water

Add the mung bean paste and bring to a boil until the syrup thickens slightly