Can I eat mung bean cakes during breastfeeding? Is it good for my baby to eat mung bean cakes during breastfeeding?

The Dragon Boat Festival is coming soon. There are many delicacies and traditional customs during the Dragon Boat Festival, and eating mung bean cake is one of them. Can I eat mung bean cake during breastfeeding? Is eating mung bean cake during breastfeeding good for the baby?

Can I eat mung bean cakes during breastfeeding?

Mung bean cakes can be eaten during breastfeeding. But don't eat too much. There is no problem with a moderate amount. Breastfeeding mothers consume a lot of nutrients to feed their babies, and mung beans are rich in nutrients such as high-quality protein, unsaturated fatty acids, dietary fiber, minerals such as potassium, calcium, zinc, and inorganic salts such as vitamin E. Eating mung beans during breastfeeding can supplement nutrients, strengthen the body, and help ensure the health and nutrition of breast milk, and promote the healthy development of babies after breastfeeding.

Mung beans are rich in high-quality protein. Eating mung beans during lactation can supplement high-quality protein, improve body immunity, enhance resistance, and reduce physical fatigue. Mung beans are rich in phosphorus. Eating mung beans during lactation can supplement phosphorus, promote nerve excitement, replenish energy, maintain vitality, increase appetite, and improve appetite. Mung beans are rich in dietary fiber. Eating mung beans during lactation can supplement dietary fiber, moisturize the stomach and intestines, and promote defecation and detoxification.

Benefits of eating mung bean cake during breastfeeding

1. Mung beans contain 22% to 26% protein, which is 2.3 times that of wheat flour, 2.7 times that of millet, three times that of cornmeal, and 3.2 times that of rice. The content of 8 essential amino acids in mung bean protein is 2 to 5 times that of cereals, and it is a complete protein rich in amino acids, tryptophan, lysine, leucine, and threonine. Therefore, eating mung beans with rice and millet can complement amino acids.

2. Mung beans contain about 50% starch, second only to cereals, of which amylose accounts for 29% and amylopectin accounts for 71%. Mung beans also have a high cellulose content, generally 3% to 4%, while cereals only have 1% to 2%.

3. The fat content in mung beans is low, generally less than 1%, mainly unsaturated fatty acids such as palmitic acid, linoleic acid and linolenic acid.

4. Mung beans are rich in B vitamins, minerals and other nutrients. Among them, vitamin B1 is 17.5 times that of chicken; vitamin B2 is 2-4 times that of cereals, and higher than pork, milk, chicken and fish. Calcium is 4 times that of cereals, 7 times that of chicken, iron is 4 times that of chicken, and phosphorus is 2 times that of cereals, pork, chicken, fish and eggs. Mung beans contain a variety of phospholipids needed by the human body.

5. Mung beans contain many biologically active substances such as coumarins, alkaloids, phytosterols, saponins, etc.