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

Pregnant women should not eat anything randomly after they get pregnant. Many foods will cause the pregnant woman's body to become very bad, so everyone should pay attention to avoid some eating habits that can easily cause physical problems. Spicy and greasy foods cannot be eaten, but pregnant women can eat a small amount of vegetables and green vegetables during pregnancy. However, be careful not to eat sweet potato leaves during pregnancy. Sweet potato leaves will cause the body's qi and blood circulation to accelerate, which can easily cause miscarriage and premature birth.

Can pregnant women eat it?

Pregnant women cannot eat it as it is cold in nature and may cause coldness in pregnant women.

Efficacy and function

Clears away heat and dampness; promotes blood circulation and dredges meridians; detoxifies and reduces swelling. It is used for lung heat cough, dysentery, edema, jaundice, indigestion in children, rheumatic pain, amenorrhea, leukorrhea, traumatic injury, hemorrhoidal bleeding, and nameless swelling.

Nutritional value of sweet potato stems

According to laboratory analysis , the crude protein content of sweet potato stem tips is 21.1%-15.1% of dry weight, which is comparable to that of pork and beef. The protein content of stems, leaves and stem tips is 2.7%, the carotene content is 5580 IU/100 g, the vitamin C content is 41.07 mg/kg, the calcium content is 74 mg/kg, the iron content is 4 mg/kg, the vitamin B1 content is 3 mg/kg, the niacin content is 6 to 10 mg/kg, and the B6 content is 2.1 mg/kg.

Sweet potato stems are not only nutritious, but also taste great. In our place, sweet potato stems and leaves were actually used to feed pigs in the past, but later they gradually became a unique delicacy. Old people say that now that life is better, they eat "pig food" instead. Haha, it is more expensive than ordinary vegetables. Stir-fried sweet potato stems with sour and spicy taste are especially delicious with rice!

The method is very simple. Just peel the fresh sweet potato stems and cut them into small pieces for later use. Heat the oil in a hot pan and sauté the garlic. Add the sweet potato stems and stir-fry until they become soft. Then add salt, MSG, chili and vinegar, stir-fry and it’s ready to serve!

Sweet potato leaves with scallion oil

Material

250g sweet potato leaves, a little salad oil, 2 tablespoons sauce, 5 tablespoons salad oil, 1 tablespoon soy sauce paste

practice

1. Heat the salad oil of sauce material A to 150℃~160℃, add the fried shallots and fry them slowly over low heat. When the aroma of the fried shallots is released after about 1 minute, remove the fried shallots and pour out the oil and let it cool for later use. This is the scallion oil.

2. Put the sweet potato leaves into boiling water, then add a little oil and blanch them until the leaves turn emerald green. Then remove from the water, drain and serve.

3. Add soy sauce paste, fried shallots from step 1, and 2 tablespoons of shallot oil to the sweet potato leaves from step 2 and mix well.

Scalded sweet potato leaves

Material

300g sweet potato leaves, 2 tbsp traditional braised pork, 2 tbsp soy sauce paste

practice

1. Remove the thicker stems of the sweet potato leaves and wash them. Put them into boiling water and blanch them until cooked. Then remove them from the water, drain them and set aside.

2. Take out the plate, put the ingredients from step 1 on it, and then drizzle with oil and traditional braised pork.