Can pregnant women eat chicken essence

Release time : 11/03/2025 09:30:04

Nowadays, chicken essence has gradually replaced monosodium glutamate (MSG) to become a household staple seasoning. It is reported that chicken essence, made from fresh chicken, chicken bones, and eggs, not only enhances people's appetite but also provides some nutritional benefits.

Can pregnant women consume chicken essence? What is the difference between chicken essence and monosodium glutamate (MSG)? What are the requirements for selecting seasonings during pregnancy? Chicken essence is not what we might think it is; it is made from MSG by adding chemical additives. It is a common seasoning ingredient. Its basic components are based on 40% MSG, with additional ingredients such as flavor enhancers, salt, sugar, chicken powder, spices, and chicken essence added. It also contains various amino acids.

Now, chicken essence gradually replaces MSG and becomes a household name. From the health perspective, chicken essence is harmless to humans. Pregnant women can eat chicken essence. In terms of conditions for use in cooking, chicken essence is much more relaxed than MSG.

Chicken essence can be used in any occasion where MSG is used. When added in appropriate amounts to dishes, soups, and pasta, it has a good refreshing effect. Especially when adding chicken essence in soup and hot pot, its aroma and taste adapt to each other. It makes people have a big appetite.

But if too much chicken essence is added to the cooking, it will destroy the original flavor of the dish and affect the taste.

From a nutritional perspective, chicken essence is deficient in calcium, iron, carotene, thiamin, riboflavin, niacin, and various vitamins, as well as fiber. Although it has a delicious flavor, it lacks nutrients and can lead to suboptimal health over time if consumed regularly.

Pure chicken essence has no special effects on pregnant women and their fetuses.

However, adding various health-promoting ingredients to chicken essence poses risks for pregnant women.

Because the various components added to chicken of eggs may lead to miscarriage in pregnant women or affect the health of the fetus.

When it comes to consuming chicken essence, it's important to note that the product is a composite of chicken and egg. It combines the savory flavor of chicken with a distinctive aroma.

The chemical composition is that it combines ribonucleic acid and glutamic sodium, and the freshness is excellent. It realizes the double-in-one of increasing flavor and seasoning.

The freshness is 1.5-2 times that of MSG and it has higher nutritional content than MSG.

Then what should we pay attention to when eating kaiji powder? 1. The solubility of kaiji powder is poorer than that of monosodium glutamate, so it should be dissolved first before being used in soup or other liquid foods, only then can it be better perceived by taste cells.

2. Chicken essence contains salt and is highly hygroscopic. Pay attention to sealing after use, otherwise the nutrient-rich chicken essence will grow a large number of microorganisms and contaminate food.

3. Chicken essence contains about 10% salt, so appropriate amount of salt should be added to food before adding chicken essence.

4. Gout patients should reduce their intake of chicken powder, as its metabolites are uric acid, which can lead to gout.

The main component of monosodium glutamate is glutamic acid, which is made from carbohydrates (such as starch and sugar cane) by fermentation through microbial activity and then refined.

The protein in water can be processed to make monosodium glutamate.

The stability of monosodium glutamate (MSG) is good under normal cooking conditions, but it will be converted to ammoniacal MSG when exposed to high temperature for a long time and lose its umami taste and have slight toxicity.

In alkaline or strongly acidic solution, the precipitate will be insoluble and the umami flavor will not be obvious or even disappear.

It is not only a flavor enhancer that can increase people's appetite, but also provides certain nutritional value.

Gram-containing monosodium glutamate (MSG) is a basic ingredient of MSG, and it's made by adding the ingredients such as flavor enhancer, salt, sugar, chicken powder, spices, chicken essence, etc. to the MSG which contains 40% MSG.

It is a compound seasoning product mainly made from sodium glycine, sodium salt of nucleosides, salt, chicken meat, chicken bone powder or concentrated extract as basic raw materials, adding flavoring (or not), and filler, mixed, granulated, dried.

Gourmet powder can be divided into powder, granule and block according to its shape, but the granule is the main one.

Gram and chicken essence have their own characteristics. Gram can supplement amino acids in the human body and help to improve and maintain brain function.

Because of its excellent freshness, it can stimulate the appetite.

Garlic is beneficial for improving the rate of digestion of food.

Additionally, the main component of monosodium glutamate, also known as MSG, has therapeutic effects on chronic hepatitis, coma, neurasthenia, epilepsy, and acid deficiency.

Other condiments that pregnant women should be cautious about are those that may not be healthy for consumption.

The seasoning in food is delicious, but some of them are not suitable for pregnant women to eat.

Soy sauce contains 18% salt. When pregnant women calculate their salt intake, the soy sauce should be included in it.

Soy sauce contains preservatives and pigments, so it should be eaten less.

Excessive salt intake can lead to edema in late pregnancy, manifesting as puffy feet and calves with skin that is taut and shiny, and when pressed, it collapses. Prolonged standing or walking, along with not taking a lunch break during the afternoon, can exacerbate this condition.

This is due to the hormonal changes in pregnant women, causing water retention.

Simultaneously, the enlarged uterus impinges upon the veins in the lower limbs, hindering blood return and causing edema.

Ginger is known to have a strong stimulating effect, which can cause gastrointestinal discomfort. However, moderate amounts of ginger can alleviate early morning sickness in pregnant women. Therefore, it is advisable to use only a small amount of ginger when cooking.

Chili peppers are a rich source of nutritious vegetables, especially containing a high amount of vitamins. Consuming chili peppers in moderation is beneficial for the overall nutritional intake.

However, chili peppers can irritate the stomach and intestines, cause constipation, and increase blood flow.

Although pregnant women are not absolutely prohibited from consuming chili peppers, they should consume them in moderation. If the condition involves a placenta previa, they should absolutely abstain from consuming chili peppers.

Sichuan pepper, star anise, cinnamon bark and five-spice powder are hot seasonings. They can cause the loss of intestinal moisture and reduce the secretion of intestinal fluids, leading to dryness and constipation in the intestines. Pregnant women should eat less or avoid them.

Pregnant Women's Nutritional Recipe: Steamed Osmanthus Fish Ingredients: - Prepared green onions and thinly sliced, set aside for later use. - Place a plate with ginger slices in place, followed by the chopped green onions.

2. Clean the Gullfish thoroughly and sprinkle with salt, then marinate in cooking wine.

Let it marinate for about fifteen minutes.

3. Bring a pot of water to a boil, add the Guangxi fish, and steam it over high heat for about 10 minutes.

4. Sliced green onions and chili peppers on the plate.

5. Add a bit of cooking soy sauce, drizzle with hot oil, and you're ready to serve!

The flavorings in our meals are indeed delicious, but some of them are not suitable for pregnant women.

Milk Soup Eggs, 1. Pour the eggs into a bowl and beat them with 2 tablespoons of sugar.

Wait 3-5 minutes for the sugar to dissolve completely.

2. Filter the eggs through a sieve.

Pass 3 times.

3. Pour milk into the egg mixture and whisk it well.

4. Continuously sieve the material 2 times more.

5. Use a spoon to scoop out the bubbles, and scrape them off cleanly.

6. Place the bowl with plastic wrap on it, pour cold water into the pot, and steam over high heat for 15 minutes.

Guo Xiang Zang Tofu 1. Wash the pork and grind it into slightly coarse mince with a meat grinder.

2. Clean and peel the apple, then chop it into pieces.

3. Remove the seeds from the red pepper and mince them finely.

4. Cut the chives into chopped green onions, mix with minced apples and minced meat, add appropriate amount of salt and soy sauce, and mix well.

5. Soak oily tofu in hot water to soften, and poke a small mouth on the top.

6. Stuff in the meat filling, put the prepared fermented tofu into a steamer, steam for 10 minutes.

Garlic baby vegetables: 1. Cut the baby vegetables into four, wash and drain; peel and dice the garlic.

2. In a pot, add an appropriate amount of water and a pinch of salt; once the water boils, add the bok choy and blanch them until cooked, then remove them.

3. Heat a little oil in a pan, and when it's about 60% hot, add the garlic and simmer on low heat until it turns golden brown before removing.

4. Place the fried garlic on the baby bok choy.

In a pot, add a little oil and pour in the broth. Season with salt and add a bit of wet starch to thicken the sauce. Pour the thickened sauce over the baby bok choy.

During the early stages of pregnancy, due to the influence of pregnancy, pregnant women may experience appetite issues. Therefore, family members and pregnant women often use various seasonings to enhance the flavor of food and stimulate their taste buds.

However, excessive use of seasonings can have adverse effects on pregnant women. Therefore, it is advisable for expectant mothers and their families to exercise caution in the use of seasonings.

*The medical information provided in this text is for reference only.

If you feel unwell, it is recommended to seek medical attention immediately, and the medical diagnosis and treatment will be subject to offline diagnosis.