Can pregnant women eat clams in the early stages?

Clams are a common seafood. Eating some of them in moderation is good for the body, especially for pregnant women. Clams are rich in selenium, which plays a good role in promoting the circulation of glucose and promoting the development of fetal bones. It is also very effective in preventing leg cramps in pregnant women. Therefore, if pregnant women eat some clams in moderation, they can achieve a good effect in regulating the body.

Can pregnant women eat clams in the early stages?

Can pregnant women eat clams? The answer is yes. Clams are rich in selenium and calcium nutrients. Selenium has an effect similar to insulin and can promote the circulation of glucose. Calcium can promote the development of bones and teeth of the fetus and prevent leg cramps in pregnant women, so pregnant women can eat some clams appropriately.

The therapeutic effects of clams are very beneficial to pregnant women, and have the effects of nourishing yin, promoting diuresis, and resolving phlegm. It can promote the production of body fluids, eliminate edema and thirst in pregnant women, is also effective in treating hemorrhoids in pregnant women, and is also an auxiliary therapeutic food for pregnant women with diabetes. However, since clams are cold in nature, pregnant women should not eat them in excess. About 5 clams a day are enough.

Precautions for pregnant women to eat clams

Pregnant women should eat clams with tofu, which can replenish qi and blood, beautify the skin, and remove heat and cold; clams should be eaten with mung bean sprouts, which can clear away heat and relieve summer heat, promote diuresis and reduce swelling. It is not advisable to eat clams with oranges or celery as they will affect the absorption of vitamin C.

Shellfish such as clams are very flavorful in themselves. When cooking, do not add MSG or too much salt, otherwise the flavor will be lost. It is best to soak the clams in water one day in advance to spit out all the dirt.

Clams are cold in nature. Pregnant women with weak spleen and stomach, diarrhea and loose stools should avoid eating them. People with cold stomach pain and abdominal pain should avoid eating them. People who have caught a cold should avoid eating uncooked shellfish to avoid contracting diseases such as hepatitis.

Kelp, lotus root and clams soup

Ingredients: 100 grams of fresh kelp, 300 grams of lotus root, 500 grams of clams, 3 slices of ginger, 1 scallion, 5 bowls of water, 2 tablespoons of oil, and salt to taste.

practice

1. Wash the fresh kelp and cut it into slices of appropriate size. It is best to soak the kelp for two or three hours in advance;

2. Wash the lotus root, peel and remove the knots, and cut into slices half a centimeter thick; wash the green onions and cut into pieces;

3. Rinse the clams; boil a pot of water, blanch the clams for 20 seconds and remove them to help the sand spit out;

4. Heat the pan with oil, add ginger slices and fry for about ten seconds, pour in water, bring to a boil, add lotus root and cook for 20 minutes;

5. Add kelp and cook for 15 minutes, add clams and bring to a boil, finally add chopped green onions and appropriate amount of salt before serving.

effect:

Detoxifies, nourishes the skin, fights aging, replenishes Qi and blood, and enhances the body's immunity. Both kelp and clams are rich in iodine, which can speed up the body's metabolism, brighten hair and moisturize the skin, and resist cold.