Nutrition: Calories: 65 (kcal); Fat: 2 (g); Carbohydrate: 7 (g); Fiber: 2 (g); Sugar: 2 (g); Sodium: 53 (mg); Calcium: 53 (Mg); Iron: 1 (mg)
1. Put the peas in a small pot, pour water and boil, about 30 minutes later, until the peas are soft and cooked. Remove and let cool.
2. Put the yogurt, peas and mint into a grinder and mash it into puree.
Tips: In order to prolong the shelf life of fresh mint, you can cut off the stem at the point, and then insert the mint into a glass of water to ensure that the leaves are not submerged, and keep changing the water every day.
Tags: yogurt, mint, peas, healthy recipes for babies, baby food, calcium supplements, nutritious meals, mint sauce
Pea nutrition: Pea is a nutritious food, especially containing more trace elements such as copper and chromium. Copper is good for hematopoiesis and the development of bones and brain; chromium is good for the metabolism of sugar and fat, and can maintain insulin. Normal function. The choline and methionine contained in peas help prevent arteriosclerosis; and the vitamin C contained in fresh peas ranks first among all fresh beans. Diabetes, hypertension, coronary heart disease, the elderly, children, eating peas are all good. The phytohemagglutinin contained in pea is similar to the lectin contained in lentils and lentils. It can agglutinate the red blood cells of the human body and promote mitosis; it can activate the lymphocytes of tumor patients and produce lymphotoxin. It has non-specific effects on various animal cells. Harmful effect. Therefore, it has the effect of preventing and treating tumors.
Yogurt nutrition: During the fermentation process of yogurt, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids, etc.). The fat content in milk is generally 3% ~5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can be improved. Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, and VB12.
Efficacy of peas: peas are sweet in taste, calm in nature, return to the spleen and stomach meridian, and have the effects of invigorating the qi, stopping diarrhea and dysentery, regulating health, promoting urination, eliminating carbuncle, and detoxifying lactolites. It has a certain therapeutic effect on athlete's foot, carbuncle, milk obstruction, spleen and stomach discomfort, hiccups, vomiting, heart and abdomen pain, thirst and diarrhea.
Efficacy of yogurt: maintain the ecological balance of the intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria into the intestine. It can prevent constipation by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and mass growth of bacteria to change osmotic pressure. Yogurt contains a variety of enzymes to promote digestion and absorption. By inhibiting the growth of saprophytes in the intestines, the toxins produced by corruption are inhibited, the liver and brain are protected from the harm of these toxins, and aging is prevented. By inhibiting the growth of saprophytic bacteria and certain bacteria in the intestinal tract. Thereby, the carcinogenic factors produced by these bacteria are also inhibited to achieve the purpose of preventing cancer. To improve human immune function, lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases. Lower blood pressure.
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