Can a one-year-old baby eat fennel? Benefits of eating fennel for babies

Everyone knows about fennel, which is generally used as a seasoning. So the question is, can one-year-old babies eat fennel? What are the benefits of eating fennel for one-year-old babies? Let's introduce it together!

Can a one-year-old baby eat fennel?

Fennel is rich in vitamins B1, B2, C, PP, carotene and cellulose. It has a special spicy smell because of fennel oil, which can stimulate the nerves and blood vessels of the stomach and intestines and has the effect of strengthening the stomach and regulating qi, so it is an excellent vegetable to go with meat and oil. Northerners like to use fennel and pork together to make stuffing for buns, dumplings, spring rolls, etc. It is rich in nutrition and can be taken by babies aged 3. Food additions should be taken in a balanced manner, do not take too much, and the diet should be reasonable, and do not be partial to one's diet, so as to meet the needs of the baby. I wish the baby a healthy growth!

The pros and cons of fennel seedlings

1. All people can eat it.

2. Suitable for patients with spasmodic pain and leukopenia;

3. People with Yin deficiency and excessive fire should not eat it. Eating too much will hurt the eyes and cause sores.

How to choose fennel

Good quality fennel is earthy yellow or yellow-green in color, shaped like rice, large and long, full in texture, bright and shiny, with a strong licorice aroma, and fewer stalks and impurities. In addition, you must check the dryness and humidity of fennel. Usually, it is better to buy it in bulk. If it is bottled, you can turn the bottle upside down. If it flows smoothly, it is dry. If it feels sticky, it is a little damp. Bad fennel is green in color, uneven in size, and there will be a lot of impurities and dust when you grab it. Does it smell bad and has no licorice aroma? Recommended way to eat it

Fennel Spring Rolls Recipe:

1. Remove impurities from fennel, wash old stems, cut into 3 cm long segments, and place on a plate;

2. Heat a pan with a little oil, add shredded mushrooms and bamboo shoots and stir-fry briefly;

3. Cook the cooking wine, add sugar, salt, 500g of fresh soup, bring to a boil, add MSG, thicken with wet starch, pour into the fennel and mix well;

4. Add a small amount of water to the flour to make a batter, spread out the skin, put in the fillings, roll each into a rectangle, and seal it with batter;

5. Put the pan on high heat, add vegetable oil and heat it to 70% hot, put the wrapped spring rolls into the pan one by one and fry until golden brown, remove from the pan and drain the oil and serve on a plate. (Serve with a vinegar dish for dipping)