Can pregnant women eat jellyfish?

There are many kinds of seafood in life. Jellyfish is a common seafood. The protein content in jellyfish is very high, and the nutritional value is very high. Regular consumption has many benefits to human health. Pregnant women are a special group of people. In terms of diet, many foods are not suitable for pregnant women. If forced to eat, it is harmful to pregnant women and fetuses. Can pregnant women eat jellyfish?

Can pregnant women eat jellyfish?

Can eat

Jellyfish is rich in calcium, iodine and protein, but contains no fat, so expectant mothers can eat it with confidence. Expectant mothers must wash the food thoroughly before eating and should not eat too much. Jellyfish is a nutritious food that is high in protein, low in fat and low in calories. Every 100 grams of jellyfish contains about 65 grams of water, 6-12 grams of protein, 0.1-0.5 grams of fat, about 4 grams of carbohydrates, 66 kcal of calories, 182 mg of calcium, 132 micrograms of iodine and a variety of vitamins. Therefore, pregnant women eating some jellyfish can meet the nutritional needs during pregnancy. However, like other seafood, jellyfish is easily contaminated by bacteria such as halophilic bacteria, which can cause bacterial food poisoning by eating cold jellyfish shreds. Winter is the season when intestinal diseases are prone to occur and spread. If you are cooking raw jellyfish shreds, you should handle them carefully. Pay attention to hygiene during the operation, and do a good job of preventing flies, dust, and pollution. It is best to cut them into shreds and then rinse them repeatedly with cold boiled water and dry them to prevent food poisoning.

In addition, jellyfish is a fresh food that can easily cause allergies, so pregnant women who are allergic to seafood should avoid eating it. If a pregnant woman has an allergy, it will affect the health of both the pregnant woman and the fetus. It is best for pregnant women to cook seafood thoroughly and not eat it raw or half-cooked. Raw or half-cooked seafood does taste delicious, but it can easily lead to food poisoning. Therefore, pregnant women should not be greedy for the "freshness" and eat seafood raw or half-cooked.

Tips: High-quality jellyfish skin should be white or light yellow, shiny, naturally round, large and flat, without red, variegated or black spots, and the meat should be thick, uniform and tough; without any fishy smell; tough; and have a crispy and palatable texture. Poor quality jellyfish skin: the skin becomes darker, has an odor, is not tough enough when squeezed by hand, and breaks easily; high-quality jellyfish heads should be natural colors such as white, yellowish brown or red amber, shiny, complete in shape, without stinging barbels, with thick and tough meat and a crispy texture. Poor quality jellyfish heads: purple-black in color, poor toughness when squeezed, easily break when picked up by hand, and have a peculiar smell and pus-like liquid.

The correct way to eat jellyfish

1. When eating cold jellyfish, you should add some vinegar, otherwise the jellyfish will lose its flavor.

2. Products with peculiar smell are rotten and spoiled and cannot be eaten. Fresh jellyfish should not be eaten because they contain more water, thicker skin, and toxins. Only after being salted three times with edible salt and alum (commonly known as triple alum) and dehydrated three times can the toxins be discharged with the water.

3. Jellyfish with black fungus can moisten the intestines, beautify the skin and whiten it, and lower blood pressure. Long-term consumption is beneficial to health.

4. Before eating, be sure to wash the jellyfish with clean water to remove salt, alum, blood and sand, then blanch it in hot water, then cut it into shreds and mix it with cold dishes.

5. When blanching jellyfish heads, the water temperature should not be too high, about 50% to 60% hot is enough.