Can pregnant women eat Swiss chard?

Swiss chard, also known as thick-skinned vegetable, is an introduced vegetable. It is easy to survive and grow, has a high price, and is a green and healthy vegetable. So, can it be eaten during pregnancy?

Can pregnant women eat Swiss chard?

Don't eat Swiss chard during pregnancy, because it has the effect of removing blood stasis, so it is not suitable to eat during pregnancy. Swiss chard is a common edible leaf vegetable in the summer off-season in northern my country. It is fresh, juicy and has good palatability. The leaves are rich in reducing sugar, crude protein, cellulose, and trace elements such as vitamin C, potassium, calcium, and iron. It has the effects of clearing away heat and detoxification, removing blood stasis and stopping bleeding.

Who can't eat Swiss chard?

Swiss chard has high yield, rich nutrition, rich vitamin B and cellulose. Swiss chard has high yield, rich nutrition, rich vitamins and is a favorite vegetable for people in southwest my country. However, patients with fractures should not eat Swiss chard. Because Swiss chard contains rich oxalic acid, when oxalic acid meets calcium, it will react to form "calcium oxalate" which is insoluble in water, making the calcium in the food unable to be absorbed and used by the human body.

At the same time, oxalic acid can also dissolve calcium in the bones, causing the patient's body to become more calcium deficient, thus affecting the healing of fractures.

Therefore, patients with fractures should not eat Swiss chard.

Precautions for eating Swiss chard

We should also pay attention to details when cooking Swiss chard. We should try to wash Swiss chard before chopping it to avoid the loss of nutrients during the washing process. This is the healthiest way to eat Swiss chard. Swiss chard is a source of riboflavin, iron, vitamin A and vitamin C. When choosing Swiss chard, we should pick fresh and tender ones with well-developed leaves, thick leaves and thick and long petioles. When storing Swiss chard, remove the rotten and excess leaves, wash it, drain the water, seal it and put it in the refrigerator. This is a good way to store Swiss chard, which can help us eat Swiss chard better.

How to cook Swiss chard

Vegetarian Shredded Pork Chowder

Ingredients: Swiss chard, eggs, rice flour, soybean flour, flour, mushrooms, winter bamboo shoots, bean curd sticks, daylily

practice:

1. Wash the Swiss chard, remove the leaves, steam it in a steamer until cooked, take it out and dry it;

2. Cut the dried Swiss chard into 6.5 cm long segments with a knife;

3. Beat the eggs into a bowl, add rice flour, bean flour, flour, appropriate amount of salt and water, mix well into a paste;

4. Then add Swiss chard and mix well;

5. Put the mixed Swiss chard pieces into the oil pan one by one, keep the oil temperature above 70% hot, and fry until golden brown, and the vegetarian crispy meat will be ready;

6. Cut the vegetarian crispy meat, vegetarian ham, fresh vegetables, mushrooms (leave one uncut), winter bamboo shoots, and bean curd sticks (after soaking in water) into chopstick-sized strips;

7. Spread the eggs into egg skin and cut into strips;

8. Yellow flower knot;

9. Put the above shredded vegetables into bowls, add salt, sugar, MSG, pepper, soup, etc., steam until soft, take out and turn over on a large round plate;

10. Add soup, salt, sugar, MSG, pepper and seasoning to the pot, thicken with glass starch, pour over the stew and drizzle with sesame oil.

Fried Swiss chard with broad beans and fermented bean curd sauce

Ingredients: Swiss chard, broad beans, dried chili peppers, Sichuan peppercorns, fermented bean curd

practice:

1. Remove the old leaves of Swiss chard, break them in the middle and tear off the tendons (you don’t have to tear them), wash and drain;

2. Bring the water to a boil, put the Swiss chard in, blanch it and remove it from the pot;

3. Put the broad beans into the water used to blanch the kraut, add 1/2 spoon of salt, and drain after cooking;

4. Squeeze the water out of the Swiss chard and cut it into pieces about 50px long;

5. Add about 1000cm of oil to the wok and heat it to 60-70% hot;

6. Add dried chili peppers and Sichuan peppercorns, add chopped Swiss chard and broad beans, and stir-fry for a few times;

7. Add 1/2 spoon of salt, a large spoon of white fermented bean curd juice, and a little white sugar, stir-fry for a few times, add a little MSG and remove from the heat.