During pregnancy, the body of the baby is developing slowly, which is very important for nutrition supplement. Milk is recognized as a nutrient, which can help mothers to supplement calcium and other nutrients. But there are many kinds of milk. What kind of milk should pregnant women drink? Let's take a look at the introduction.
What milk is good for pregnant women
Some people think it's good to drink pure milk. Because pure milk is rich in calcium, every 100 ml of milk contains 120 mg of calcium, and the absorption rate of calcium in milk can reach more than 40%. It is helpful for pregnant women and fetuses to supplement calcium.
Some people think it's good to drink yogurt. Because yoghurt is rich in lactic acid bacteria, it can promote gastrointestinal peristalsis, effectively relieve constipation during pregnancy, and improve appetite. And yogurt can break down lactose and protein in milk, making it easier for human body to digest and absorb.
However, it is best to drink them alternately. Because pure milk itself is rich in calcium and easy to be absorbed by the body, pregnant women had better drink 250-500ml pure milk every day to meet the increase of calcium demand during pregnancy. Yoghurt is fermented by Lactobacillus. It not only has the same nutritional value as fresh milk, but also has the effect of inhibiting the propagation of putrefactive bacteria and reducing the production of toxins in the intestine.
Benefits of milk for pregnant women
1. Protein supplement
Milk is not only a source of calcium, but also a source of high-quality protein. It is rich in amino acids, and its digestibility is the same as that of eggs.
2. Help sleep
Milk contains some sedative and hypnotic substances, and the calcium in milk can clear the tension, so drinking milk helps sleep.
3. Regulate endocrine
Milk rich in protein and sulfur-containing amino acids can enhance human immunity, regulate endocrine and improve microcirculation.
reminder:
Milk can be heated and drunk, but do not boil. After boiling, the milk protein will change from sol state to gel state by high temperature, calcium will precipitate, and the vitamin C and other vitamins that are already rich will be destroyed. The nutritional value will be reduced, so we must pay attention to it.
