[Eating eggplants during breastfeeding and powerful]_ breastfeeding _ benefits
Eggplant is rich in protein, vitamins and a variety of minerals, and moderate consumption has great benefits to the human body.
Experts said that eggplant is suitable for many people, even female friends who are breast-feeding can also eat it. It has the functions of promoting blood circulation, preventing constipation and other effects.
First, can I eat eggplants during lactation?
Eggplant can be eaten during lactation.
Benefits of eating eggplant during lactation: Eggplant is a cold food.
Therefore, eating in the summer can help clear the heat and relieve the heat, especially for people who are prone to rash and ulcers; eggplant can disperse blood, reduce swelling and widen the intestines.
Therefore, it is likely that people with hemorrhoids, hemorrhoids and jaundice who eat hot and humid jaundice, eat more eggplant, it can help bowel movements for breastfeeding mothers. It can replace purple eggplant with rice porridge.
Pay attention to eggplants during breastfeeding: Because eggplants are cold, the body has indigestion, is prone to diarrhea, and the spleen and stomach are cold. Symptoms should not be eaten by lactating mothers, and it is easy for babies to have diarrhea in the morning.Solanine is harmful to the human body and should not be eaten too much.
Eggplants are eaten a lot, but a lot of them are cooked at higher temperatures and longer periods of time, which are both greasy and have a great loss of nutrition.
Of all the ways to eat eggplant, ketchup is the healthiest.
Better lactating mothers don’t stop trying.
Second, can pregnant women eat eggplant?
Eggplant is sweet and cold, has the functions of promoting blood circulation and removing blood stasis, clearing heat and swelling, and widens the intestine. It is suitable for blood under intestinal wind, heat toxins, skin ulcers, etc. It has a good effect on internal hemorrhoids and blood in the stool.
Eggplant nevus softens fine blood vessels and prevents small blood vessels from bleeding. It may have an effect on hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous bleeding, congestion) and scurvy.
Eggplant also has anti-oxidant function, which can prevent the cell from becoming cancerous; meanwhile, it can reduce the cholesterol content in the blood and prevent arteriosclerosis; it can regulate blood pressure and protect the heart.
In addition, eggplant has a certain inhibitory effect on cancer, and also has a certain therapeutic effect on dysmenorrhea, chronic gastritis and gastritis edema.
Third, the nutritional value of eggplant The nutrition of eggplant is also rich in protein, traces, carbohydrates, biotin, and calcium, phosphorus, iron and other nutrients.
Especially vitamin P is high in content.
Each 100 grams contains 750 mg of vitamin P.
Vitamin P can maintain the elasticity and physiological functions of blood vessel walls, protect cardiovascular and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, and prevent microvascular rupture and bleeding.Keep the cardiovascular function normal, prevent sclerosis and rupture, so eat some eggplant often, leading to hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.
Cardiovascular protection, ascorbic acid: preventative, eggplant also has the effect of replenishing scurvy and promoting wound healing.