[Can pregnant women eat tartary buckwheat-]_ Pregnancy_Can I eat

[Can pregnant women eat buckwheat?

]_Pregnancy_Can you eat

Buckwheat is a common coarse grain in daily life, and buckwheat is rich in vitamins and lysine, which can not only enhance the elasticity of blood vessels, thereby protecting the blood vessels, but also enhance the body’s immunity.The benefits are many, but buckwheat is not easy to digest, pregnant women cannot eat more, and it is best not to eat buckwheat in the morning or at night.

Can pregnant women eat buckwheat?

Benefits for pregnant women to eat buckwheat: Buckwheat is rich in vitamin P, which can enhance the elasticity of blood vessels, can be compact and compact, and can also protect blood vessels.

Buckwheat can promote cell proliferation, reduce blood lipids and plasma, soften blood vessels, protect eyesight, prevent cardiovascular and cerebrovascular bleeding, regulate blood lipids, expand coronary arteries and increase blood flow.

Buckwheat’s protein is rich in lysine, which can promote growth and development and enhance the immune function of pregnant women.

Buckwheat is richer in iron, manganese, zinc and other trace elements and dietary fiber than ordinary grains, which can effectively reduce human blood lipids and plasma. These nutrients are beneficial to pregnant women.

Pregnant women need to pay attention to buckwheat: Buckwheat is a good coarse grain during pregnancy, but coarse grains are not easy to digest, and pregnant women cannot eat too much.

Pregnant women should not eat if their spleen and stomach are cold, their digestive function is poor, and they have frequent diarrhea.

Pregnant women should also pay attention that buckwheat cannot be eaten with yellow croaker, which may cause indigestion.

Because buckwheat is not easily digested, it is best not to eat it for breakfast and dinner.

The practice of pregnant women eating buckwheat

Mix all the ingredients of the buckwheat cereal section and leave it overnight for at least 3 hours 2.

The state of cereals after being saturated with water 3.

Add fresh yeast yeast buckwheat wheat cereals, then add flour 4.

Add natural yeast 5.

After stirring well, stir at high speed for 5 minutes6.

After standing for 10 minutes, pour the batter into a large toast box lined with baking paper.

Put on a plastic bag and leave it in a warm place for 60-90 minutes to ferment. The volume swells obviously and there is a fermented sour taste.

Put it in a preheated oven, 220 degrees for 10 minutes, and then 190 degrees for about 25 minutes.

First soak the buckwheat (buckwheat kernel or buckwheat rice) for about 10 minutes, so that the buckwheat rice will be slightly soaked, it will not be too hard to taste, and the taste is good2.

Just cook the rice according to the normal amount of water and time