What do you eat after abortion

Update Date: 2024-03-05 Source: Network

summary

Abortion surgery is a great harm to women, if you do not pay attention after surgery, it will leave sequelae. So in the postoperative women to take good care of their body, after abortion should pay attention to diet. So what kind of food should I eat after the abortion? Let's get to know about it.

What do you eat after abortion

1. Luffa. It's green, fresh and sweet. Luffa has a high nutritional value. It contains protein, carbohydrate, riboflavin, amino acid, phosphorus, fat, iron, calcium, crude fiber and other B vitamins and vitamin C. Luffa collaterals are commonly used in the treatment of chest rib pain and breast swelling due to Qi blood block. The remaining sponge gourd cream is called sponge gourd cream after burning. Grind it well and reserve it. Take 3-6 g each time and take it with salt soup or yellow rice wine, twice a day. It is effective for uterine bleeding or HAEMORRHEA.

2. Tomatoes. The nutritional value of tomatoes is also quite high. According to nutritionist research and determination: each person daily consumption of 50 grams - 100 grams of fresh tomatoes, can meet the human body's needs for several vitamins and minerals.

3. Green beans. Kidney bean is a common vegetable on the table, but many people don't realize its nutritional value. Kidney beans not only contain a lot of soluble fiber to reduce cholesterol, but also rich in vitamin A and vitamin C to prevent cholesterol oxidation. At the same time, kidney beans are an important source of trace elements potassium and magnesium, which can stabilize blood pressure and reduce the burden of the heart.

matters needing attention

You should eat more food that is easy to digest. The time of recuperation should be half a month. Those who are usually weak, with poor constitution and much blood loss can appropriately extend the time of recuperation. To ensure the supply of high-quality protein, adequate vitamins and inorganic salts, especially should supplement enough iron, in order to prevent the occurrence of anemia.