How many eggs is suitable for a pregnant woman to eat a day? How many eggs is most suitable for a pregnant woman to eat a day?

The mother is very weak after giving birth and often needs to eat some food to replenish her body, but she should not eat too much! Today, the editor of No. 5.com will introduce to you how many eggs a mother should eat a day? How many eggs are most suitable for a mother to eat every day?

How many eggs should a pregnant woman eat a day?

A new mother needs to supplement about 100g of protein every day, which is equivalent to the protein content of 2-3 eggs, so a new mother can eat 2-3 eggs a day. If she eats fish or meat with high protein content on the same day, she can reduce the amount of eggs as appropriate. Only by diversifying the food can we ensure the intake of protein, avoid the problem of excessive cholesterol, and ensure the intake of other nutrients such as iron and calcium.

What happens if a pregnant woman eats too many eggs?

Eating too much protein will also produce a large amount of ammonia, hydroxyl, phenol and other chemical substances in the intestines, which are very toxic to the human body. It is easy to have symptoms such as abdominal distension, dizziness, limb weakness, coma, etc., leading to "protein poisoning syndrome."

Benefits of eating eggs for pregnant women

Eggs contain protein, fat, lecithin, riboflavin, calcium, phosphorus, iron, vitamin A, vitamin B, vitamin C, vitamin D, etc. They are indeed a food with a relatively comprehensive nutrient content and are easily absorbed and utilized by the human body. Scientific research shows that the development of the human brain is divided into two periods: the fetal period and the infant period after birth. Therefore, mothers who breastfeed their babies should eat more foods that are beneficial to the baby's brain and intelligence. Eggs contain yolk, lecithin, and choline, which are beneficial to the development of the nervous system and body, improve intelligence and brain, improve memory, and promote liver cell regeneration. Eggs also have other important trace elements, such as potassium, sodium, magnesium, and phosphorus. In particular, the iron in the egg yolk is 7 mg/100 g, but the iron contained is non-heme iron. Eating eggs alone to supplement iron has a low bioavailability of only 3%. People with anemia can eat them with some vitamin C, iron-containing vegetables, and meat to improve the absorption of iron in eggs.