What green vegetables can I eat after childbirth?

What to eat and how to eat after delivery have a great influence on the parturient, because the puerpera is very weak after delivery and needs to be controlled in diet, otherwise it will have a great influence on her later life. Of course, we should supplement nutrition, on the one hand, supplement the body, on the other hand, breastfeed. So, what vegetables can you eat after childbirth?

What vegetables can I eat after childbirth? It is not recommended to eat fruits and vegetables in the first week after delivery, hot dishes in the second week and fruits in the third week. Edible warm vegetables and fruits.

Vegetables available for lying-in women are: kale, carrot, spinach, amaranth, green pepper, tomato, Nostoc flagelliforme, cabbage, Sichuan astragalus root, cabbage and so on.

Vegetables suitable for lying-in women

The quality of nutrition in puerperium is closely related to maternal health and neonatal care. At this time, the body loses some blood and needs to be replenished in time; The reproductive organs are damaged and need to be repaired; Newborns need to secrete a lot of milk when they are breastfeeding. According to these physiological characteristics, pregnant women can eat more meat, eggs, fish and other foods during the puerperium. However, eating big fish and meat is easy to be greasy, which will also lead to maternal obesity. It should be eaten with some vegetables. Maternal women can eat lotus root, day lily, kelp, carrots, spinach, amaranth, tomatoes and other vegetables with blood-enriching effects.

Lotus root Lotus root contains a lot of starch, vitamins and minerals. Rich in nutrition, light and refreshing, it is a good medicine for removing blood stasis and promoting new life. It can strengthen the spleen and stomach, moisten and nourish yin, promote blood circulation and remove blood stasis, clear heat and promote lactation. Mothers who eat more lotus roots can remove blood stasis accumulated in the abdomen as soon as possible, stimulate appetite, help digestion, promote milk secretion, and help feed newborns. There are freshly squeezed lotus root juice, salty and sweet lotus root clips, cold salad, soup, porridge stew and so on. When we buy in the market, we should choose yellow-brown skin and white meat and fat; The short lotus root is the best, and the second lotus root is the best from the tip. If it is black and stinks, it is not suitable for eating. Cooked lotus roots can be divided into sweet and crisp and sweet and waxy. Crispy lotus root is suitable for cold salad or cooking, while soft lotus root is suitable for soup and porridge. But how to choose crisp lotus root or powder lotus root? Generally speaking, the skin of lotus root is yellow and white, and the meat is thick, white and crisp; Lotus root skin is red and pockmarked, lotus root body is slender, and its flesh color is red and sticky.

Don't use iron when cooking lotus roots, so as not to cause food to turn black. The uncut lotus root can be stored for one week at room temperature, but the cut lotus root is easy to turn black and rot, so the cut lotus root should be covered with plastic wrap and refrigerated for about one week.

lotus root and rip soup

Raw materials:

1, a catty of ribs, cut into pieces, blanched in boiling water and picked up.

2. Two sections of lotus root (powder lotus root with nine holes on the side), cut into small pieces or segments, and break them with a knife.

3, ginger everything, broken with a knife.

4, you can also put peanuts in moderation.

5, the right amount of salt.

6. First, put the lotus root in a stew for 40 minutes, or put it in a pressure cooker for 20 minutes, then add the ribs, boil them, skim off the floating foam, and then add cooking wine, pepper and ginger.

7. After boiling, simmer for an hour and add salt.

Daylily, referred to as "Day Lily" or "Golden Cabbage", is rich in protein, vitamins C and A, and minerals such as iron, potassium, calcium and magnesium. It is delicious, especially suitable for soup, and is very beneficial to enriching blood. According to the book of Chinese medicine, it has the functions of detumescence, diuresis, antipyretic, analgesia, blood supplement and brain strengthening. It is also called worry-free girl and day lily, and was used as a prescription to treat neurasthenia in ancient times. In materia medica, it is said that gold needles? Can open the mind, widen the diaphragm, make people feel peaceful and not depressed, so they are named worry-free girls? . You can eat more day lilies during the puerperium.

Flammulina velutipes pettitoes soup

raw material

1 before trotters 1 g fresh day lily root (or 24g dried day lily)

manufacture

Boil fresh day lily roots and trotters with water.

use

Eat meat and drink soup. 65438 +0 times a day, 3 ~ 4 times in a row.

efficacy

Clearing away heat and swelling, dredging menstruation and promoting lactation. Suitable for mastitis and galactorrhea.

Kelp Kelp contains more iodine and iron. Iodine is the main raw material for making thyroxine, and iron is the main raw material for making blood cells. Mothers can increase the content of milk by eating more of this vegetable. Newborns eat this milk, which is beneficial to the growth and development of the body and prevents dementia caused by iodine deficiency.

Kelp sparerib soup (or pork bone)

1. Cut kelp into strips with a length of 10 cm and a width of 5 cm, and then tie a knot like a hundred knots. 2. Scald the ribs with boiling water to remove the odor. 3. Then put the ribs into the pot and add water, salt and ginger. 4. After boiling, add tofu, simmer for about an hour, add kelp knots, continue to stew for 15 minutes, and add salt. You can eat it. This soup is delicious. If you like to eat soft kelp, kelp can be put in early. In the process of stewing, you can also add a little vinegar to fully release the nutrients in the bones. Vegetables available for lying-in women are: kale, carrot, spinach, amaranth, green pepper, tomato, Nostoc flagelliforme, cabbage, Sichuan astragalus root, cabbage and so on.

It is generally recommended to start eating half a month after delivery. Warm fruits include: apples, grapes, lychees, longan, durian, papaya, oranges, mangoes, cherries, apricots and dates.

What fruit is good to eat after childbirth? 1. Mothers eat apples.

Apples are sweet, cool and warm, and mainly contain carbohydrates. Rich in malic acid, tannic acid, vitamins, pectin and minerals, it can prevent scurvy and boils and make skin smooth and shiny. Its viscose and fine fiber can absorb and eliminate bacteria and toxins, astringe the intestines and strengthen the stomach, promote fluid production to quench thirst, stimulate appetite and relieve summer heat, and also have a good effect on maternal diarrhea. Apples can also reduce blood sugar and cholesterol, which is beneficial to the postpartum recovery of women with pregnancy-induced hypertension syndrome, diabetes and liver dysfunction.

2. Mother eats oranges

Oranges contain more vitamin C and calcium. Vitamin C can enhance the elasticity and toughness of blood vessel wall and prevent bleeding. After giving birth to a child, the maternal endometrial wound is large and there is much bleeding. If you eat some oranges, you can prevent postpartum hemorrhage. Calcium is an important component of baby's bones and teeth. Maternal women can eat some oranges properly and provide calcium to their babies through breast milk, which can not only promote the growth of their teeth and bones.

3. Mother eats red dates

Jujube contains the most vitamin C, and also contains a lot of glucose and protein. Chinese medicine believes that jujube is the best tonic in fruit, which has the functions of invigorating spleen and stomach, benefiting qi and promoting fluid production, regulating blood circulation and dissolving various toxins, and is especially suitable for people with postpartum spleen and stomach weakness and insufficient qi and blood. It tastes sweet, and it can be eaten in various ways. It can be eaten raw or cooked with porridge and steamed rice.

4. Mother eats bananas

Banana contains a lot of cellulose and iron, which has the function of relaxing bowels and enriching blood. Mother loves to stay in bed, has poor gastrointestinal peristalsis and is often constipated. In addition, postpartum blood loss is more, and blood needs to be supplemented, and iron is one of the main raw materials for hematopoiesis, so eating more bananas can prevent postpartum constipation and postpartum anemia. Maternal intake of iron is more, and the iron in milk sweat is more, which is also helpful to prevent infant anemia.

5, maternal eat hawthorn

Hawthorn is rich in vitamins and minerals, which has certain nutritional value for lying-in women. Hawthorn also contains a lot of maslinic acid and citric acid, which can quench thirst, dissipate blood stasis and promote blood circulation. Women who are overworked after childbirth often have poor appetite, dry mouth and decreased appetite. Eating some hawthorn properly can increase appetite, help digestion, increase appetite, help the body recover and feed the baby. In addition, hawthorn also has the function of removing blood stasis and promoting blood circulation, which can discharge blood stasis in uterus and relieve abdominal pain.

6, maternal eat longan

Longan, also called longan, is a kind of fruit with extremely rich nutrition. Chinese medicine believes that longan is sweet, flat and non-toxic, and enters the spleen and heart meridians, which is a good fruit for nourishing blood and spleen. People with weak postpartum constitution should eat fresh longan or dried longan meat properly, which can not only supplement the qi of the spleen and stomach, but also make up for the lack of fatigue.

7, maternal eat litchi

Litchi is sweet in taste and warm in nature, and has the functions of invigorating spleen and liver, relieving cough and nourishing heart, quenching thirst and relieving fatigue. Can reduce the generation of dew, especially suitable for postpartum weak liver and spleen deficiency.

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