Vegetables dietary taboos for pregnant women
As people\’s health awareness increases, more and more people are beginning to pursue a healthy diet, and pregnant women need to pay more attention to their diet. Because vegetables are an essential part of a pregnant woman\’s diet, pregnant women need to know which vegetables they should not eat. The following will introduce in detail the vegetables that pregnant women cannot eat in terms of nutritional content, consumption methods, seasons, etc.
1. Nutritional ingredients
Vegetables that pregnant women should not eat contain large amounts of oxalic acid and oxalates, which inhibit the body\’s absorption of calcium. Therefore, pregnant women should pay attention to avoid vegetables with high oxalic acid and oxalate when choosing vegetables. Such as spinach, eggplant, celery, etc. These vegetables contain high levels of oxalic acid and oxalate. Eating too much may cause diarrhea, abdominal pain and other uncomfortable symptoms. On the contrary, pregnant women should eat more vegetables rich in calcium, such as bean sprouts, water spinach, seaweed, dried shrimps, kelp, etc.
2. How to eat
Pregnant women also need to pay attention to how they are washed when eating vegetables. Some irregular vegetable cleaning methods may leave pesticides and other harmful substances behind, which is harmful to pregnant women and fetuses. In addition, pregnant women also need to pay attention to cooking methods when eating vegetables. For example, eating raw mushrooms may affect the normal development of the fetus, while roasted vegetables contain carcinogens. Therefore, it is best for pregnant women to choose cooked vegetables to eat, so as to avoid exposing themselves and their fetuses to harmful substances.
3. Seasons
Pregnant women also need to pay attention to the growing season of vegetables when choosing vegetables. During the peak growing season of vegetables, the use of pesticides and fertilizer application will increase. Therefore, when purchasing, you should try to choose high-quality, green and environmentally friendly organic vegetables. In late autumn and winter, some hard-skinned vegetables are too hard to digest and may cause gastrointestinal discomfort to pregnant women. Therefore, pregnant women need to choose different vegetables according to different seasons.
4. Others
In addition, when choosing vegetables, pregnant women also need to pay attention to some vegetables that are likely to cause allergies. Such as mushrooms, fungus, etc., these vegetables contain more protein, and protein is the main cause of allergies. In addition, vegetables such as onions and scallions should not be consumed in excess, as they can irritate the oral cavity and gastrointestinal tract of pregnant women and cause discomfort.
Summary
Vegetables are an indispensable source of nutrients in the daily diet of pregnant women. However, pregnant women need to pay attention to nutritional content, consumption methods, seasons and allergies when choosing vegetables to avoid adverse effects on themselves and their fetuses. It is recommended that pregnant women maintain a scientific and reasonable diet, eat more healthy vegetables rich in nutrients, and avoid improper consumption. At the same time, pregnant women should also develop a reasonable diet plan based on their physical condition and prenatal check-up recommendations.
