Strawberries, the first fruit of spring: benefits for pregnant women, ways to eat them, dietary cautions and people who should not eat them

Strawberry, also known as red berry, foreign berry, ground berry, ground fruit, and strawberry, is a relatively common fruit in our country. Because of its high nutritional value and the many nutrients the human body needs that it contains, it is deeply loved by people. So what benefits do strawberries have for pregnant women? What are the ways to eat them and the dietary cautions? Who should not eat them?

I. What benefits do strawberries have for pregnant women?

1. What benefits do strawberries have for pregnant women?

(1) Eating strawberries during pregnancy is not only good for the mother, but also good for the fetus.

(2) Strawberries taste fairly sweet and sour, and contain a large amount of minerals and calcium, etc., which can effectively promote the baby's bone development.

(3) Strawberries contain a large amount of vitamin C and carotene, and have the effects of moistening the lungs, promoting fluid production, and strengthening the spleen and stomach; after becoming pregnant, women very easily experience weakened appetite, which can cause nutrients to be lost. At this time, eating some strawberries can enhance appetite; in addition, strawberries contain a large amount of vitamin C, which can effectively prevent gum bleeding during pregnancy.

2. Can they be eaten in late pregnancy?

Strawberries can be eaten in late pregnancy. This is because strawberries contain rich nutrients such as amino acids, citric acid, malic acid, carotene, vitamin B1, fructose, sucrose, glucose, pectin, B2, niacin, and the minerals calcium, phosphorus, iron, and magnesium, which can effectively promote the development of the pregnant woman and the baby. In addition, after women become pregnant, their appetite is very low, and they very easily experience nausea, while eating strawberries can effectively prevent this from happening.

At the same time, strawberries are rich in vitamin C, with a content about 10 times that of an equal amount of watermelon, grapes, or apples. Regular consumption can effectively prevent symptoms such as gum bleeding. In addition, iron can also effectively prevent anemia in pregnant women.

3. Can pregnant women eat a lot of strawberries?

Pregnant women should not eat a lot of strawberries. Because strawberries are cold in nature, pregnant women with spleen and stomach deficiency-cold and lung-cold cough should not eat too many strawberries. At the same time, the oxalic acid they contain, if eaten too much, will combine with calcium in the body to form calcium oxalate precipitate, affecting the body's absorption of calcium and thereby causing decalcification.

4. Cautions for pregnant women eating strawberries:

(1) Pregnant women should not eat a lot of strawberries

Although strawberries taste delicious and are nutritious, the excessive acidity in them will combine with calcium to form calcium oxalate precipitate, making the calcium in the body unable to be absorbed and causing decalcification.

(2) Eat strawberries that are in season

For out-of-season fruits cultivated in greenhouses, it is not recommended to eat them.

(3) Eat fully ripe strawberries

Raw strawberries are harmful to the body.

(4) Do not eat deformed strawberries

Normally grown strawberries have a heart-shaped appearance, bright color, and a fairly neat exterior, while generally deformed strawberries are mostly caused by the abuse of hormones during the planting process. Long-term large consumption can harm human health, so it is not recommended to use them. In particular, pregnant women and children must absolutely not eat them, so as to avoid causing fetal malformations.

(5) Strawberries must be cleaned thoroughly

Because strawberries are low-growing herbaceous stem plants, they are very easily contaminated by soil and bacteria during growth. Therefore, before eating, they must be cleaned thoroughly. Generally, they can be soaked in lightly salted water for 5 to 10 minutes. However, note that before washing, the strawberry calyx must absolutely not be removed, and do not soak strawberries in cleaning agents such as dishwashing liquid, so as to avoid more impurities remaining in the fruit and causing secondary contamination.

II. How should strawberries be prepared to taste good?

1. Introduction to ways of eating them:

(1) Strawberry jam

Ingredients: 500 grams of strawberries, 50 grams of white sugar.

Preparation method:

① Remove the calyxes from the strawberries, wash them, and blend them into a puree in a food processor.

② Add white sugar to the blended strawberry puree, put it in a pot, bring to a boil over high heat, then turn to medium heat.

③ Stir while cooking to avoid burning the pot. Cook the jam until it is thick and sticky, and the pattern made after stirring does not easily disappear.

(2) Strawberry cream pie

Ingredients: strawberries, water, cornstarch, sugar, light cream, cream cheese, pie crust.

Preparation method:

① Heat the pie crust. Mix cream cheese and light cream in a 1:1 ratio, whip them, then pour into the pie crust and spread evenly.

② Crush the strawberries, mix with water, cornstarch, and sugar, heat in a pot, then let cool and drizzle over the cream mixture.

③ Refrigerate for 3 hours before eating.

(3) Strawberry pancakes

Ingredients: 90 g cake flour, 15 g butter, eggs (1 whole egg and 1 egg yolk), 200 ml milk, 25 g caster sugar, 200 g light cream, 30 g caster sugar, an appropriate amount of strawberries.

Preparation method:

① Pour one whole egg and one egg yolk into a bowl, beat evenly with an egg beater, then add 25 g caster sugar and continue stirring until the sugar dissolves. Add 200 ml milk and stir evenly into a milk-egg liquid. Sift 90 g cake flour into the milk-egg liquid and stir into an even batter; pour in 15 g melted butter and stir evenly;

② Sift the stirred batter; (this can make the finished pancake skins more delicate)

③ Obtain an even and delicate batter and refrigerate for half an hour; (at this time, wash the strawberries, remove the calyxes, and cut them into pieces; add sugar to the light cream and whip it for later use)

④ Wipe a flat nonstick pan with a little oil, scoop the refrigerated batter into the pan, hold the pan by hand and swirl it to spread the batter, cook over low heat until the batter sets, then lift it out (no need to flip). Make all the pancake skins in turn;

⑤ Take one pancake skin and place the side that touched the pan facing up, squeeze on an appropriate amount of whipped cream, add strawberry pieces, then add a little more cream, fold the lower part of the pancake skin over to cover the cream filling, continue folding the left and right ends of the pancake skin inward, and finally fold the upper part of the pancake skin over to completely wrap the cream filling, then invert it.

(4) Strawberry cream cupcakes

Ingredients: three eggs, 75 grams fine sugar, 75 grams cake flour, an appropriate amount of strawberries, 200 grams light cream, 20 grams white sugar.

Preparation method:

① Crack the eggs into the bowl of a stand mixer and add white sugar. If you do not have a stand mixer, an ordinary bowl will also do; beat it with an electric egg beater.

② Beat at high speed until the volume expands and the color turns white, then turn to low speed and beat until delicate, with no large bubbles, and with patterns when the beaters are drawn through that do not easily disappear. Then sift in the cake flour (best to sift twice).

③ Insert the spatula from the upper right, pass it across the bottom of the bowl, lift it out from the upper left, lift the flour up, and rotate the bowl. Stir in this way until there is no dry flour.

④ Put the paper liners into the connected mold, pour in the egg batter to 8-tenths full, preheat the oven to 170 degrees, place the baking tray on the middle rack, and bake for about 25 minutes.

⑤ After the small cakes are baked, take them out of the oven and set them aside. At this time, the cream can be whipped. Put 200 grams of cream and 20 grams of white sugar into the stand mixer, turn it to speed 3, and begin whipping.

⑥ When it becomes thick with patterns, it is ready. Pour the whipped cream into a piping bag. By now the small cakes have cooled almost enough. Hold the piping bag and squeeze the cream onto the small cakes.

⑦ Wash the strawberries, drain the water, cut them in half, and place them on top of the cream.

(5) Strawberry tofu

Ingredients: 200 ml milk, 60 ml strawberry syrup, 2 g agar, 150 ml water, an appropriate amount of sugar.

Preparation method:

① Soak the agar soft in 500 ml water. Add sugar to the milk according to your own taste. After the agar is soaked soft, heat it over low heat until it melts. After the milk boils, pour in the melted agar solution. At this time, be careful to let the mixed milk-agar liquid cool to about 40 degrees.

② When the temperature is suitable, add the strawberry water released by the candied strawberries, mix evenly, pour into a container, and put it in the refrigerator to set. When eating, add strawberry jam.

2. Cautions for eating strawberries:

(1) People with loose bowels and diarrhea, excessive internal phlegm-dampness, and lung-cold cough (coughing white phlegm) should eat as little as possible, so as to avoid worsening the condition.

(2) Girls with menstrual cramps during their period are advised not to eat them, because strawberries are cool in nature, and eating too many will cause more discomfort and will also worsen the degree of menstrual cramps.

(3) Patients with urinary stones are also not suitable for eating strawberries, because the calcium oxalate content in strawberries is relatively high, which can easily trigger urinary stones.

(4) Because strawberries are cool in nature, people with relatively high stomach acid are advised to eat fewer strawberries, and when eating them they should also control the amount of strawberries they eat.