Can pregnant women eat pickles? Can pregnant women eat pickled mustard?

Pickles and mustard tubers are pickled foods that many people like to eat in our daily lives. They taste sour and salty and are very appetizing. Many pregnant women also like to eat them. We all know that we need a balanced diet during pregnancy.

Can pregnant women eat pickles?

Although pickles are appetizing and refreshing, pregnant women are not recommended to eat them. Eating too much pickles can easily increase the lead content in the body, leading to fetal malformations. The lack of nutrition in pickles can also easily cause anemia and edema. Therefore, pregnant women should restrain themselves from eating pickles. If they really can't help eating, they can eat a little bit, and stop when they are ahead. Pickles, pickled meat products and spoiled vegetables all contain nitrites, which are highly toxic substances. Nitrites have antiseptic properties, so they are often added to sausages and bacon in the food processing industry as a colorant. Nitrite itself is not carcinogenic, but under cooking or other conditions, the nitrite in meat can react with amino acids to generate highly carcinogenic nitrosamines, which are prone to esophageal cancer. If an adult ingests 0.2 to 0.5 grams, it can cause poisoning, and 3 grams can be fatal. If pregnant mothers consume nitrites, it will affect the fetus through the placenta. If breastfeeding mothers ingest excessive nitrites, it will affect the baby through breast milk. Infants under 6 months old are particularly sensitive to nitrites. Clinically, infants suffering from "methemoglobinemia" are caused by consuming foods with high concentrations of nitrite or nitrate.

Can pregnant women eat mustard?

Pregnant women are not recommended to eat mustard tuber. It is a kind of pickled vegetable and contains a lot of nitrite. The bags of mustard tuber on the market also contain preservatives and various additives. If pregnant mothers often eat mustard tuber, it will seriously affect the health of the fetus and easily cause fetal malformation. If pregnant mothers really have no appetite and want to eat some mustard tuber, it is recommended to eat a little fresh mustard tuber instead of packaged ones. You can slice and cut fresh mustard tuber into strips, soak it in water and blanch it, and then cook it in small amounts for consumption. Remember to choose high-quality mustard tuber. High-quality mustard tuber has a green or light yellow appearance, with chili powder on the surface, is red, shiny, tender and refreshing, and has a fresh and fragrant smell without any peculiar smell.

Recently, low-salt health-care mustard tubers have appeared on the market. Pregnant mothers who like to eat mustard tubers can try it. Eating a small amount of mustard tubers can strengthen the spleen and appetite, replenish qi and essence, increase food intake and help the spirit, protect the liver and lose weight. In addition, people who are prone to motion sickness can put a piece of mustard tuber in their mouths and chew it, which will relieve their boredom. Mustard tubers are overly salty foods, which contain a lot of salt. In fact, the human body's physiological need for salt is extremely low, less than 7 grams per day for adults and less than 4 grams per day for children. People who often eat salty foods will not only cause diseases such as high blood pressure and arteriosclerosis, but also damage arteries, affect the blood supply to brain tissue, and cause long-term ischemia and hypoxia of brain cells, leading to mental retardation and memory loss. Pickled mustard tubers also contain nitrosamines, which are not good for the brain development of pregnant women and fetuses, and may cause fetal malformations. Therefore, it is not recommended for pregnant mothers to eat such foods, and even pickles, bacon, and bean paste similar to mustard tubers should be eaten less.

Recommended recipes for pregnant women to eat mustard tuber

Shredded pork with mustard tuber and green beans

Ingredients: one portion of green beans, 1 tablespoon of pickled mustard, 1/4 bowl of shredded pork, appropriate amount of chili, appropriate amount of salt, a little salt, a little soy sauce, a little cornstarch, and a little chicken powder.

practice:

1. Soak the mustard tuber in hot water to remove the saltiness. Wash the green beans and cut them into diagonal strips. Add a little salt, soy sauce, chicken powder and cornstarch to the shredded pork and marinate.

2. Add oil to a hot pan and fry the shredded pork until it changes color, then set aside.

3. Stir-fry garlic, add mustard tuber and stir-fry until fragrant.

4. After frying until fragrant, add green beans and stir-fry quickly over medium-high heat. If the green beans are too dry, add a little water and stir-fry until the green beans are fully cooked.

5. Add the shredded pork, season with salt and serve.

Mustard and Tofu Soup

Ingredients: 300 grams of northern tofu, 50 grams of mustard tuber, 50 grams of shrimp, 5 grams of sesame oil, 25 grams of vinegar, and 2 grams of salt.

practice:

1. Wash the mustard tuber and cut into shreds; wash the shrimps and cut the tofu into cubes.

2. When the water boils, add tofu cubes and pickled mustard tubers first. When the soup boils again, add shrimps. When they change color, they are cooked. Then add seasonings such as salt, vinegar, pepper and sesame oil.

How to prevent accidental ingestion of nitrite in daily life

1. Vegetables should be properly stored to prevent rotting, and rotten vegetables should not be eaten.

2. Leftover cooked food should not be stored at high temperatures for a long time before being eaten.

3. Do not eat a large amount of freshly pickled vegetables. Add more salt when pickling vegetables, and pickle them for at least 15 days before eating. However, it is best to eat pickled vegetables immediately and do not store them for too long. Choose fresh vegetables when pickling.

4. Do not eat a large amount of leafy vegetables in a short period of time, or blanch them in boiling water for 5 minutes and discard the soup before cooking.

5. Do not use bitter well water to cook porridge, especially do not store it overnight.

6. Prevent nitrite from being mistaken for table salt or alkaline noodles.

7. Eat more vitamin C and vitamin E, as well as fresh fruits.