abalone juice, mushroom, broccoli

Recipes for early and late pregnancy.
This dish is delicious, light and palatable, and is rich in protein, fat, carbohydrates, calcium, phosphorus, iron, vitamins B1, B2, C, niacin and other nutrients. Traditional Chinese medicine believes that shiitake mushrooms are sweet and calm in nature, and are beneficial to qi, deficiency strengthening, and stomach strengthening. They can be used for the auxiliary treatment of loss of appetite, vomiting, diarrhea and fatigue. Ergosterol in shiitake mushrooms can be converted into vitamin D under sunlight, which can prevent and treat rickets.
Surveys show that pregnant women eat about 600 grams of broccoli per week, which can protect the baby's heart. Broccoli contains a substance called SGS. This substance can stabilize blood pressure and relieve anxiety in pregnant women.
In addition, broccoli is also rich in folic acid. I believe that most pregnant women are familiar with folic acid and should also know the importance of folic acid to the fetus. Folic acid protects the fetus from nervous system malformations such as spinal cord division, hydrocephalus, and anencephaly. What needs to be reminded here is that folic acid is unstable in nature. If food is stored for too long, storage temperature is too high, and cooking time is too long, folic acid will be destroyed. Therefore, it is better to stir-fry broccoli quickly with less oil, or blanch it with fresh chicken soup and eat it directly.