The tomato is also known as the “sacred lady fruit†and “cherry tomatoâ€. It is genetically modified. It is delicious and loved by everyone. Can pregnant women eat small tomatoes? What are the precautions for pregnant women to eat small tomatoes?
Can pregnant women eat small tomatoes?
For pregnant women, small tomatoes can be eaten. However, it is recommended to pay attention to the amount of food. Pregnant women should be nutritionally balanced and take nutrients in many ways. Therefore, it is better to eat anything without overdose.
How can pregnant women eat baby tomatoes?
1. Tomatoes contained in small tomatoes can protect pregnant women from carcinogens in cigarette car exhaust, which is conducive to the healthy growth of the fetus;
2, lycopene has sun protection function, pregnant women eat small tomatoes help sunscreen; the last small tomato has a good beauty beauty effect, pregnant women eat small tomatoes also help prevent skin deterioration during pregnancy.
3, when the human body lacks vitamin A, look at the computer for a long time and the eyes will appear dry and other symptoms. The tomato is rich in vitamin A, among the best fruits and vegetables.
4, small tomatoes are also rich in vitamin C and vitamin P, can scavenge free radicals, has a strong antioxidant capacity, which can protect the cell's DNA, to avoid genetic mutations.
Pregnant women eat small tomatoes notes
1, must pay attention to the use of vegetables and fruits to soak for 15 minutes, clean, and then eat, this fruit is generally cultivated in the greenhouse, a lot of pesticides.
2, small tomato cold, cold stomach are not eating raw tomatoes.
3, raw green tomatoes should not be, because immature tomato, toxic substances, tomatoine content is high, raw food will make people dizzy, nausea, vomiting, and even severe death.
4, do not cook for a long time. Adding some vinegar to cooking can destroy the toxic substance, tomatine.
5, acute enteritis, dysentery and ulcer active patients should not eat.
Silymarin is a flavonoid complex extracted from the seeds of the Compositae plant Silybum marianum by condensation of dihydroflavonols and phenylpropanone derivatives. The appearance is yellow powder or crystalline powder with bitter taste. Easily soluble in acetone, ethyl acetate, methanol and ethanol, slightly soluble in chloroform, almost insoluble in water, has a strong hepatoprotective effect, can protect liver cells from damage by free radicals, and is far more effective than vitamin E and promote protein The synthesis speeds up the production of new liver cells, allowing the damaged liver cells to repair themselves, so it is called "natural hepatoprotective medicine". It mainly contains four flavonoid isomers of silybin, isosilybin, silymarin and silybinin. Among them, silybin is the main biologically active component of silymarin and has the highest content. It has the functions of anti-oxygen free radicals, anti-lipid peroxidation, and protection of liver cell membranes. Due to the shortcomings of silymarin insoluble in water, poor oral absorption, and low bioavailability, the solid dispersion technology of lecithin can be used to increase the fat solubility of silybin and increase the bioavailability (about 3 times), thereby enhancing its resistance. Lipid peroxidation, stabilize and repair damaged liver cell membrane, promote the recovery of liver cell function and so on. Clinically, it has achieved good results in the treatment of acute and chronic hepatitis, hepatitis B, cirrhosis and various toxic liver injuries.
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