What is the best diet for postpartum mothers?

The mother consumes a lot of energy and nutrients during childbirth. At the same time, she will sweat a lot and have lochia after childbirth, which also consumes certain nutrients. This will lead to poor physical fitness and decreased immunity of the mother. Therefore, dietary adjustment is very important for the mother. So what recipes do you recommend?

1. Nutritional analysis of milk and egg porridge: Milk and egg porridge has the effects of nourishing the spleen and stomach, replenishing qi and blood, and activating blood circulation. It is suitable for postpartum weakness, dry mouth and thirst, postpartum diarrhea, postpartum bloody dysentery, and postpartum lochia. It is an excellent product for women's postpartum nourishment and health care.

Preparation method:

1. Wash the millet thoroughly.

2. Put the pot on the fire, add appropriate amount of water and millet, boil it over high heat first, then simmer over low heat until the porridge is thick, beat in the eggs, cook for a while, and season with brown sugar before eating.

2. Nutritional analysis of ginseng and black chicken soup: This soup replenishes qi and produces blood, warms the middle and replenishes deficiency. It has therapeutic and tonic effects on various diseases caused by insufficient Qi and blood in women after childbirth, such as pale or sallow complexion, dizziness, fatigue of limbs, shortness of breath, palpitations, loss of appetite, etc.

Preparation method:

1. Kill the chicken, scald it with boiling water, remove the feathers, cut open the abdomen and remove the internal organs, wash it with clean water and set aside.

2. Wash the ginseng and angelica with clean water, cut into slices and set aside.

3. Wash the casserole, put the chicken into the casserole, add appropriate amount of water, put it on the stove and cook until the chicken is well-cooked. Remove the bones, add ginseng and angelica and cook for about 40 minutes. Add salt to taste and drink the soup and eat the chicken.

2. Recommended diet recipes

According to experts, mothers should eat more calcium-rich foods and obtain more than 2,800 kcal of calories from food every day to meet their own needs and breastfeeding.

1. Nutritional analysis of steamed eggplant: Eggplant is one of the few purple vegetables and a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P. Vitamin P can soften capillaries, prevent small blood vessel bleeding, and is beneficial to patients with hypertension. The vitamin C and saponin contained in eggplant have the effect of lowering cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on edema. Steaming eggplant will not lose its sweetness and it is low in oil.

Preparation method:

(1) Cut the eggplant into long sections. Put oil and water in a large bowl, add the eggplant to the bowl and mix well.

(2) Remove the eggplants from the plate, cover with heat-resistant film, and steam in an electric cooker or microwave until soft.

(3) Drain the water and eat with sauce.

2. Nutritional analysis of sea bass and ginger soup: sea bass is a low-fat, high-protein food with high nutritional value. It can provide a sense of fullness without making you fat easily.

Preparation method:

(1) Wash and cut the ginger into shreds and set aside. Wash the sea bass, cut it into pieces, and soak it in a little rice wine to remove the fishy smell.

(2) After the water boils, add the sea bass and shredded ginger and cook until the fish meat turns white.

3. Iron supplement diet for pregnant women

Iron is the main component of hemoglobin in the blood, and adequate iron supplementation is important, especially after childbirth. Due to the expansion of blood volume during pregnancy and the needs of the fetus, about half of pregnant women suffer from iron deficiency anemia, and about 200 mg of iron is lost due to blood loss during delivery. Breastfeeding will result in the loss of some breast milk.

1. Nutritional analysis of spinach and mashed potatoes: Pork liver contains a variety of nutrients, it is rich in vitamin A and trace elements iron, zinc, and copper, and it is fresh and delicious. It tastes sweet and is neutral in nature. It is an excellent product for nourishing the liver, nourishing blood and improving eyesight.

Preparation method:

1. Slice the potatoes and steam them first.

2. After steaming for ten minutes, peel the skin and make it into a paste.

3. Chop the pork liver into small pieces.

4. Fry the spinach until cooked, then chop into small pieces. (Note that you must add a little oil and salt to the pot when blanching the spinach, so that you don’t need to add seasonings later. And blanching the spinach will not affect the absorption of calcium.

5. Finally, mix the three ingredients together (put the chopped spinach on the bottom layer, the chopped pork liver on the second layer, and the mashed potatoes at the end.) Steam it again and it is ready to eat.

2. Nutritional analysis of pork and celery buns: Pork can provide heme (organic iron) and cysteine ​​which promotes iron absorption, which can improve iron deficiency anemia. Celery contains high levels of vitamin B and P, and its content of the mineral elements calcium, phosphorus and iron is higher than that of general green vegetables.

Preparation method:

1. First, select the celery, wash it, and chop it. Soak the vermicelli until soft and chop it. Boil the pork in boiling water and cut it into small cubes.

2. Chop the scallion and ginger into small pieces, add oil to the pan, and stir-fry the scallion and ginger until fragrant.

3. Pour in chopped celery, vermicelli and diced meat, mix well and season.

4. Add flour and yeast to make dough. Place it in a warm place to ferment. When the dough becomes fluffy, you can wrap it.

5. After wrapping, it will undergo secondary fermentation if left alone.

6. After it has risen, you can steam it and serve it on a plate after 15 minutes on high heat.