How should pregnant mothers supplement calcium during pregnancy? We all know that the simplest and healthiest way to supplement calcium is to get it from food, so what should pregnant mothers eat to supplement calcium? Let’s take a look at how pregnant mothers should supplement calcium during pregnancy!
What should pregnant mothers eat to supplement calcium?
Drinking 250 grams of milk every morning and evening can supplement about 600 mg of calcium.
Eat more calcium-rich foods, such as bone soup, fish, shrimp, etc.
Calcium supplement, preferably absorbable calcium.
Ingredients: 100 grams of rice, 200 grams of prawns, 600 grams of water, 15 grams each of peanut oil, soy sauce, and green onions, 10 grams each of cooking wine and starch, 5 grams each of salt and sugar, and 2 grams of pepper noodles.
Production:
1. Remove the debris from the rice, wash it, put it into a basin, add most of the salt, and mix it into a light liquid; peel the prawns, remove the sausages, wash them, cut them into thin slices, put them in a bowl, and put them in Starch, peanut oil, cooking wine, soy sauce, sugar and a little salt, mix well to make a paste.
2. Put the pot on the fire, bring the water to a boil, pour in the rice, then turn on low heat and cook for 40-50 minutes, until the rice grains bloom and the soup is thick, add the prepared shrimp slices, boil over high heat and serve. . When eating, take it out from the bowl and sprinkle with chopped green onion and peppercorns.
Milk porridge
raw material:
100 grams of rice, 500 grams of milk, and 300 grams of water.
Production:
1. Pick out the debris from the rice and wash it.
2. Put the pot on the fire, add rice and water, bring to a boil over high heat, then turn to low heat and simmer for about 30 minutes. When the rice grains swell, pour in the milk, stir evenly, and continue to cook over low heat for 10-20 minutes. Wait until the rice grains become thick and have a milky aroma.
3. You can eat it directly, or you can add sugar or salt to make milk porridge with different flavors.
After pregnancy, many pregnant mothers begin to pay attention to eating more fruits and vegetables. However, some astringent vegetables contain oxalic acid, which can combine with calcium to form insoluble precipitates in the intestines.