For pregnant women, breakfast is the most important part of the day. Pregnancy is good for breakfast. It is very beneficial to the body. Fruits and vegetables, dietary fiber, and meat and eggs are the best choices for pregnant women to eat breakfast. Expectant mothers must eat it. Oh, here are some simple and nutritious breakfast recipes for pregnant women!
Millet mountain porridge
Ingredients: Yam 45 grams, 50 grams of millet, water amount, sugar amount.
practice:
Step1: Drop a few drops of vinegar into the water. Peel the yam and peel it into small pieces. Step2: Add 1000ml of water to boil, put in millet and boil for 5 minutes, then put it in yam and boil it. Bring it to the heat for 5 minutes and simmer for 15 minutes. Step3: Finally put the right amount of sugar according to your personal taste and mix well to eat. Efficacy: The yam millet porridge helps to promote gastrointestinal motility, has a good effect in relieving constipation, and can also help pregnant women to appetite and promote appetite.
Vegetable egg cake
Ingredients: 50g pumpkin, 1 potato, 50g peas, 3 eggs, 1 carrot, 1 spinach, 1 pea seed, 1 cheese, and olive oil.
practice:
Step1: Peel fresh peas. Shred potatoes. The squash should be accompanied by Pseisi (the skin is richer in nutrients) and the eggs are broken. Step2: The peas are cooked in water, frying pan into a small amount of olive oil, put the pumpkin silk, potato silk into fry, add a little salt to taste. The broken eggs will be poured into the potatoes and squash. At this time, open the medium heat, do not open the fire, so as to avoid the following egg liquid too coke, slowly baked. Step3: After the egg cake is slowly cooked, push it with a spatula to prevent it from sticking. Sprinkle the cooked peas evenly and sprinkle the cut cheese. Step4: continue to open a small fire, see the cheese slowly melting to turn off the heat. Use the mold to press the desired shape. Efficacy: pumpkin is rich in vitamin A, potatoes, peas are rich in vitamin C, eggs and cheese can add protein and calcium, the practice is simple and easy to learn, suitable for early pregnancy pregnant women eat.
Egg sandwich
Ingredients: 3 boiled eggs, 8 white toast breads, 50 gichliskie sauce (mayonnaise), 1 black pepper and salt, 1 small pot, lunch, ham, cucumber half.
practice:
Step1: The boiled egg is crushed with a spoon after shelling. Mix the egg with 2/3 salad dressing, add black pepper and salt, and mix well. Step2: Take a piece of toast, evenly spread the well-stirred egg salad on top, then take another piece of toast and cover it with a bread knife to cut around the hard edge. Step3: The ham slice of lunch is cut into slices, the cucumber is cut into small rounds, and the cherry tomatoes are cut in half. Take a slice of toast, spread the ham slices, then smear a thin layer of salad dressing and neatly slice the cucumber slices. Repeat this step. Step4: Take another slice of toast on cucumber ham, cut hard edges around, and cut into squares. Finally cut into a triangle shape. Efficacy: Due to its comprehensive and rich nutrients, eggs are called “the ideal human nutrition library†and can provide pregnant women with sufficient protein. In addition, sandwiches add rich ingredients to achieve a balanced and rich nutrition, to meet the nutritional needs of pregnant women every day.
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