Beware of gaining too much/not gaining enough weight!
Gaining too much weight during a pregnancy will make you susceptible to pregnancy induced hypertension. However, recent trends have been seeing mothers-to-be that are too slim. It is said that not gaining enough weight will result in not only a smaller infant but also makes you susceptible to lifestyle related diseases. In any case, weight control during gestation is very important.
How much weight gain is normal during pregnancy?
The weight a pregnant woman gains until birth mostly consists of the weight of the infant (fetus), placenta, amniotic fluid and blood. A newborn's average weight is approximately 3 kilograms. It is said that a mother-to-be's body stores up necessary nutrients for birth and breastfeeding during pregnancy as well. In recent time, weight gain calculated according to each individual's pre-pregnancy weight seems to be the most ideal.
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Folic Acid Recipe
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Ingredients (serve 2)
- 160g thinly sliced pork loin
- 160g soy bean sprouts
- 180g bok choy
- 10g dried shiitake mushrooms
- 10g garlic
- 5g ginger
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- 4 tbsp soup stock of dried shiitake mushroom
- 2 tbsp oyster sauce
- 1 tsp granulated chicken broth
- 2 tsp potato starch
- A pinch of pepper
How to cook
1) Soak dried shiitake mushrooms in 100ml of water.
2) Cut pork into 2 cm in width. Cut bok choy leaves into 3 cm wide strips and core into 4 cm long and 1 cm wide strips. Mince garlic and ginger.
3) Add pork to the pan with garlic, ginger, and sesame oil and saute until the color changes, then add dried Shiitake mushrooms with liquid squeezed out (thinly sliced) and soy bean sprouts and saute until cooked through. Add bok choy, saute briefly over high heat, add <A>, and cook until thickened.
Notes:
Compared to regular bean sprouts, soybean sprouts with beans are rich in folic acid and contain nutrients such as protein contained in soybeans.
The trick is to stir-fry until the beans are cooked through, and finally add bok choy and seasonings and quickly finish over high heat. In addition to folic acid, bok choy also contains calcium and iron, and cooks quickly, making it a convenient vegetable.
Cut the core of the bok choy vertically along the fibers to make it more crunchy.