Should I take folic acid tablets when I am pregnant?

Many people know that it is best to supplement folic acid before pregnancy to prevent fetal malformations. However, in real life, many women do not plan their pregnancies, which means that they only remember to supplement folic acid after they become pregnant. So is it necessary for women who have just become pregnant to supplement folic acid? If women want to supplement folic acid, which specific brand of folic acid should they take? Let’s find out together below.

What brand of folic acid should I take when I am pregnant?

There are many brands of folic acid, such as Silian, Nutrilite, etc. are all good brands. Which brand of folic acid tablets is the best? In fact, when choosing folic acid, it is mainly important to choose those produced by regular manufacturers, and it is not necessary to choose a specific brand. Furthermore, there are many brands of folic acid, and each brand has good effects, making it difficult to choose.

How to choose folic acid

The manufacturer of folic acid, folic acid content, people suitable for taking it, adverse reactions and factors that may affect the absorption and utilization of folic acid, etc. Since the folic acid level in your body will not increase in a short period of time, women of our childbearing age should start taking daily folic acid supplements three months before pregnancy, generally about 400 micrograms a day, and continue throughout the pregnancy.

When you only need to supplement the normal dose of folic acid, pregnant mothers have two options for folic acid supplementation: one is to buy Silian Folic Acid Tablets, which is also the only small-dose folic acid supplement approved by our country. Each tablet contains 0.4 mg of folic acid; the second is to buy special tablets containing folic acid for pregnant women; especially in the early stages of pregnancy, doctors generally recommend small doses of folic acid tablets to most pregnant women, so don't supplement folic acid blindly to avoid adverse effects on the fetus and yourself.

What to eat to supplement folic acid

1. Asparagus and Egg Salad

Ingredients: 200 grams of asparagus, 1 egg, 1 carrot, and appropriate amounts of salt, sugar, sour cream, pepper, and mayonnaise.

Method: Peel the asparagus and carrots and cut into small pieces. First put the carrots into water and cook until they are of the right texture. Turn on high heat, add the asparagus and blanch for about 1 minute, then remove from the heat. Rinse the asparagus and carrots with cold water, drain and set aside. After the eggs are steamed, set the egg yolks aside and cut the egg whites into small slices. Add carrot sticks, asparagus, and eggs to a large bowl. Mix egg yolks, mayonnaise, sour cream, pepper and a little sugar and salt to make salad dressing. Of course, you can also replace the sour cream with yogurt. Mix asparagus, carrots and egg white with salad dressing.

2. Beef and cheese sandwich

Ingredients: 120 grams of beef, 4 slices of bread and cheese, 4 small pickles, 4 slices of onion, 4 slices of tomato, appropriate amount of round lettuce, 20 grams of soy sauce, half a spoon of sesame oil, a little olive oil, appropriate amount of Thousand Island dressing, a little garlic and black pepper, 7 grams of white sugar.

Preparation method: Mix 20 grams of soy sauce, 7 grams of sugar, 1/2 spoon of chopped onion, a little chopped garlic, 1/2 spoon of sesame oil and a little crushed black pepper. Cut the beef into 0.5cm thick slices, put them into the barbecue sauce, knead them evenly, and marinate for 30 minutes. Then pour a little olive oil into the pan, heat it slightly, add the beef slices and fry both sides. Cut the toasted bread in half, cutting it horizontally. Squeeze Thousand Island dressing on the upper and lower inner layers. Place lettuce, tomato slices, and onion slices in that order. Add the fried beef. Add pickle slices and cover with cheese slices, and cut into bite-sized pieces before eating.

3. Pork liver and tomato soup

Ingredients: 2 large tomatoes, 1 small piece of pork liver, appropriate amounts of scallion, shredded ginger, and green onion segments, and appropriate amounts of seasonings.

Method: Wash the tomatoes, remove the stems, and soak them in boiling water for two minutes. Heat up a pan with oil, sauté shredded scallions and ginger, then remove and discard. Rinse the pork liver under running water and soak it in clean water for half an hour. Then take out and cut into thin slices, rinse under water until there is no blood, drain, add cooking wine, shredded ginger, green onion segments, and a little starch, mix well and let stand. Peel the tomatoes and cut into small pieces. Pour tomatoes into the pot and stir-fry for a few times. Add half a tablespoon of sugar and stir-fry repeatedly until sand and paste appear. Pour a large bowl of water, bring to a boil, cover and simmer on low heat for about 20-30 minutes to make tomato soup. Open the lid and add salt and chicken essence to adjust the taste. Turn up the heat, put the pork liver in, wait for about half a minute, and when the liver turns white, turn off the heat, sprinkle with chopped green onions and serve.