What are the benefits of "the first fruit of spring" strawberries for pregnant women? What are the eating methods and taboos? Who can't eat?

Strawberry, also known as red berry, raspberry, raspberry, ground fruit, strawberry, is a common fruit in our country, which is very popular because of its high nutritional value and contains a variety of nutrients needed by the human body. What are the benefits of strawberries to pregnant women? What are the eating methods and taboos? Who can't eat?

What are the benefits of strawberries for pregnant women?

1. What are the benefits of eating strawberries for pregnant women?

(1) eating strawberries for pregnant women is not only good for the mother, but also good for the fetus.

(2) Strawberry tastes sour and sweet, and contains a lot of minerals and calcium, which can effectively promote the baby's bone development.

(3) Strawberries contain a lot of vitamin C and carotene, which have the effect of moistening the lungs and invigorating the spleen and stomach; it is easy for pregnant women to lose their appetite, which can lead to nutrition loss. Eating some strawberries at this time can enhance their appetite; in addition, strawberries contain a lot of vitamin C, which can effectively prevent gingival bleeding during pregnancy.

2. Can I eat it in the third trimester?

You can eat strawberries in the third trimester. Because strawberries are rich in amino acids, citric acid, malic acid, carotene, vitamin B1, fructose, sucrose, glucose, pectin, B2, nicotinic acid and mineral calcium, phosphorus, iron, magnesium and other nutrients, can effectively promote the development of pregnant women and babies, coupled with women's low appetite, and easy to appear nausea phenomenon, and eating strawberries can effectively avoid this phenomenon.

At the same time, strawberries are rich in vitamin C, which is about 10 times that of watermelons, grapes or apples. Regular consumption can effectively prevent symptoms such as gingival bleeding. In addition, iron can also effectively prevent anemia in pregnant women.

3. Can pregnant women eat more strawberries?

Pregnant women should not eat more strawberries. Because of strawberry sex cold, spleen and stomach deficiency cold, lung cold cough pregnant women should not eat too much strawberries. At the same time, it contains oxalic acid, if you eat too much, it will combine with the calcium in the body to form calcium oxalate precipitation, affecting the body's absorption of calcium, resulting in decalcification.

4. Taboos for pregnant women to eat strawberries:

(1) pregnant women should not eat more strawberries.

Although strawberries are delicious and nutritious, the excessive acid inside will combine with calcium to form calcium oxalate precipitation, which makes the calcium in the body unable to absorb, resulting in decalcification.

(2) eat strawberries in season

It is not recommended to eat non-seasonal fruits cultivated in greenhouse.

(3) eat ripe strawberries

Raw strawberries are harmful to health.

(4) do not eat abnormal strawberries

Normal growth of strawberries, its appearance is heart-shaped, and fresh color, appearance is also relatively neat, and generally deformed strawberries are mostly caused by the abuse of hormones in the process of planting, long-term consumption can damage human health, so it is not recommended to use, especially pregnant women and children, must not eat, so as not to cause fetal deformities.

(5) Strawberries should be washed.

Because strawberry is a low grass stem plant, so in the process of growth, it is easy to be contaminated by soil and bacteria, so be sure to clean it before eating, generally soak it in light salt water for 5 minutes for 10 minutes, but pay attention to never take off the stalk of strawberry before cleaning, and do not soak strawberry with detergent and other detergents, lest more impurities remain in the fruit, causing secondary pollution.

Second, how to make strawberries delicious?

1. Introduction to how to eat:

(1) Strawberry jam

Ingredients: 500g strawberries, 50g sugar.

Production method:

① strawberries are pedicled and washed and beaten into the cooking machine to make mud.

Add the ② strawberry jam and sugar into the pot and bring to a boil and turn to medium heat.

③ boil while stirring, so as not to heat the pot, the jam will boil until it is sticky, and the pattern after mixing is not easy to disappear.

(2) Strawberry cream pie

Ingredients: strawberry, water, cornstarch, sugar, light cream, cream cheese, pie.

Production method:

① heat the pie, mix cream cheese and whipped cream at 1:1, pour into the pie and whisk well.

② mashed strawberries, mixed them with water, cornstarch and sugar, heated them in a pot, cooled them, and drenched them on the cream mixture.

③ can be eaten after 3 hours in the refrigerator.

(3) Strawberry class halberd

Ingredients: low powder 90g, butter 15g, egg (1 whole egg 1 egg yolk), milk 200ml, young granulated sugar 25g, light cream 200g, young granulated sugar 30g, strawberry right amount.

Production method:

① pour a whole egg and an egg yolk into a bowl, beat well with an egg beater, add 25g young granulated sugar, continue to stir until the sugar melts, add milk 200ml, stir well into milk and egg liquid, sift 90g low powder into milk egg liquid, stir well; pour in 15g melted butter and stir well.

② will stir the flour and sift it. (it can make the skin of Morinda officinalis more delicate.)

③ get even and delicate dough and refrigerate for half an hour. (at this time, wash the strawberries, remove the stalks and cut into diced pieces, mix with light cream and sugar.)

Apply a little oil to the ④ flat-bottomed non-stick pan, scoop the refrigerated noodles into the pan, shake the noodles with hands, pan-fry over low heat until the noodles are formed, remove (no need to turn over). Make all the Morinda officinalis bark in turn

⑤ take a piece of Morinda officinalis skin, stick the side of the pot up, squeeze on the right amount of whipped cream, put on the diced strawberries, and then put a little cream, cover the bottom of the Morinda officinalis skin over the cream stuffing, continue to fold the left and right end of the Morinda officinalis bark, and finally fold the upper part of the Morinda officinalis bark, wrap the cream filling completely, and buckle it upside down.

(4) Strawberry cream cupcake

Ingredients: three eggs, 75 grams of fine sugar, 75 grams of low powder, right amount of strawberries, 200 grams of light cream, 20 grams of sugar.

Production method:

① beat the eggs into the bowl of the chef's machine and put in the sugar. If you don't have a chef's machine, you can use an ordinary basin. Beat it with an electric egg beater.

② open high-speed beat until the volume is swollen, the color is white, and then turn low-speed until delicate, without big bubbles, scratched with patterns, not easy to disappear, and then sift in the low-gluten flour (preferably sifted on both sides).

③ shovel down from the top right, across the bottom of the basin, fish it out from the top left, pull up the flour, turn the basin, and stir until there is no dry powder.

④ put the paper into the film mold, pour into the eggs and 8 minutes full, preheat the oven at 170C, put the baking pan into the middle layer and bake for about 25 minutes.

After the ⑤ cupcake is baked, take it out of the oven and set it aside. Put 200g cream and 20g sugar in the chef's machine. Open the third gear and start to mix.

⑥, when beating until the lines become thick, pour the whipped cream into the laminating bag, when the cake is almost cold, holding the pouch to squeeze the cream on top of the cake.

Wash the ⑦ strawberries and drain, cut them in half and put them on top with cream.

(5) Strawberry tofu

Ingredients: milk 200ml, strawberry sugar water 60ml, Agar 2g, water 150ml, sugar right amount.

Production method:

① soaked Agar in 500ml water and added sugar to the milk according to its own taste. Heat the milk over low heat until it melted. Boil the milk and pour into the melted Agar solution. At this time, you should pay attention to cool the mixed milk Agar solution to about 40 degrees.

When the ② temperature is right, add the strawberry water from the sugar-soaked strawberries, mix well, pour into the container, put in the refrigerator to solidify, and add strawberry jam when eating.

2. Taboos on strawberries:

(1) people with intestinal slippery diarrhea, phlegm-dampness and lung cold cough (coughing white phlegm) should eat as little as possible to avoid aggravation of the disease.

(2) Girls with dysmenorrhea during menstruation are advised not to eat, because strawberries are cold, and eating too much will cause more discomfort and aggravate dysmenorrhea.

(3) patients with urinary stones are not suitable to eat strawberries, because the content of calcium oxalate in strawberries is relatively high, which can easily cause urinary stones.

(4) because strawberries are cool, people with more stomach acid suggest eating less strawberries and control the amount of strawberries when eating.