Persimmon cake is one of the ancient snacks in China, which contains about one to two times more sugar than ordinary fruits. After air drying, it produces a white powder formed by the evaporation of fructose and glucose from persimmons during air drying. So, can I eat persimmon cakes during pregnancy?
During pregnancy, pregnant women can consume an appropriate amount of persimmon cakes, but not too much. Persimmons contain a large amount of sugar, vitamins, and many trace elements. Pregnant women who consume small amounts of persimmon cakes not only lubricate their intestines and prevent food accumulation, but also have the effect of clearing heat and detoxifying, preventing excessive internal heat. Persimmon cakes have a higher protein content compared to vegetables, but pregnant women should not consume too much because persimmons are a cold food. Excessive consumption not only has an impact on pregnant women, but also on the fetus.
Dietary taboos for persimmon cakes
1. Do not consume persimmon cakes while drinking alcoholic beverages or on an empty stomach. Mild symptoms may include abdominal pain and persistent vomiting, while severe symptoms may include vomiting blood and the growth of persimmon stones in the stomach. In addition, persimmons should not be consumed with foods that are rich in protein, as this can cause symptoms such as abdominal pain, diarrhea, and vomiting, and in severe cases, it can also lead to stomach bleeding.
2. Do not drink milk or yogurt before or after consuming persimmons. The substances contained in persimmons will combine with the proteins in milk to form something indigestible. Persimmon cakes are alkaline foods, while yogurt, as the name suggests, is an acidic food. A combination of acid and alkali can cause indigestion and difficulty in absorption, while a combination of acid and alkali can lead to the formation of stones in the stomach.
