Must-see: What are the top ten taboo vegetables for pregnant women?

What are the top ten taboo vegetables for pregnant women? We often hear that pregnant women should eat more vegetables and fruits, which is good for themselves and their fetuses. But in fact, not all vegetables can be eaten by pregnant women, and there are still some vegetables that are taboo. So, what vegetables should pregnant women not eat? What vegetables should pregnant women not eat? Advanced Baby Care Training Video – Baby Touching Video Complete Set 4.9G Amaranth Amaranth is slippery and has the effect of clearing the body and smoothing the fetus. Pregnant women in the early stages of pregnancy should avoid eating it, especially those who are prone to miscarriage or have a history of habitual miscarriage. . However, pregnant women can consume it during term labor. Eggplant: Eggplant is sweet and cold in nature, can activate blood circulation and remove blood clots, and has a good effect on internal hemorrhoids and bloody stools. At the same time, eggplant can also soften micro blood vessels, prevent small blood vessel bleeding, and prevent cancer. Therefore, expectant mothers can still eat eggplant. However, because eggplant is a cold food, pregnant women with symptoms of indigestion, diarrhea, and spleen and stomach deficiency should not eat more. Especially old eggplants after autumn contain more solanine, which is harmful to the human body. Pregnant women with indigestion should eat eggplant with caution. Purslane is also called purslane. It is cold in nature and slippery in nature, and has an obvious stimulating effect on the uterus, which can increase the number and intensity of uterine contractions and easily cause miscarriage, so it should be eaten with caution. Especially pregnant women who are in early pregnancy or have a history of habitual miscarriage should not eat it. Fungus fungus is also known as Huadu Lai, Luokui, and watercress. It is cold and slippery in nature. Pregnant women are prone to miscarriage after eating it, especially those in early pregnancy and those with habitual miscarriage (what Chinese medicine calls miscarriage) should avoid eating it. Kelp Pregnant women should eat some kelp to replenish iodine in the body. However, excessive consumption can cause fetal thyroid development disorders, which will have adverse effects on the fetus and may cause hypothyroidism after the baby is born. Bitter melon Bitter melon contains quinine, which can stimulate uterine contractions and cause miscarriage. Although the content of quinine in bitter melon is very small, it is not harmful for pregnant women to eat it in moderation, but they still need to be cautious and it is best to eat less. In addition, bitter melon is cool in nature, and pregnant women with weak spleen and stomach should not eat too much. Fresh daylilies contain colchicine, a toxin that can cause poisoning symptoms such as dry throat, burning sensation in the stomach, and hematuria. It is recommended that pregnant women need to cook day lily before eating it, boil it thoroughly and blanch it in boiling water before cooking and eating it. Green tomatoes Green tomatoes contain the poisonous substance solanine. Eating these immature green tomatoes will cause a bitter feeling in the mouth. After eating, poisoning symptoms such as nausea and vomiting may occur. Eating them raw is even more dangerous. Cigu Cigu is cold and cool in nature, and has the effects of breaking blood, relieving stranguria, and relieving orifices. Pregnant women eating it can easily lead to miscarriage and miscarriage, especially those in early pregnancy and those with habitual abortions, so they should not eat it. Lettuce contains a lot of bacteria and pesticides. Pregnant women eating too much can easily cause diarrhea and affect the stability of the fetus. Therefore, pregnant women are best not to eat lettuce, especially raw. What vegetables are best for pregnant women to eat? Diet during pregnancy is a matter of great concern to pregnant women. Pregnant women should eat more fresh fruits and vegetables during pregnancy. What vegetables are best for pregnant women? The following editor will answer the questions for you! 1. Radish Radish is a very common root vegetable, but its nutritional and medicinal value is very high . It is rich in lignin and canGreatly enhances the activity of macrophages in the body, thereby engulfing cancer cells. At the same time, the calcium, phosphorus, iron, glucoamylase, vitamins a, b1, b2, folic acid, etc. in radish are all nutrients that are beneficial to pregnancy. 2. Cauliflower is rich in vitamin K, protein, fat, sugar, vitamins A, B, C, calcium, phosphorus, iron and other nutrients. Pregnant women often eat cauliflower before delivery, which can prevent postpartum bleeding and increase the vitamin K content in breast milk. In addition to its high nutritional value, cauliflower’s greatest advantage is that eating it regularly can prevent and treat diseases. It can enhance the detoxification ability of the liver and improve the body\’s immunity, prevent colds, and prevent and treat diseases such as scurvy. Boil the juice extracted from cauliflower leaves and add honey to make syrup. It has the effects of stopping bleeding and coughing, reducing inflammation and phlegm, moistening the throat and opening up the voice. It is also a medicinal diet for preventing intracranial hemorrhage, subcutaneous hemorrhage and upper respiratory tract infection in newborns. It is beneficial for pregnant women to eat cauliflower regularly. 3. Wild rice, also known as bamboo shoots, is a vegetable that people generally like to eat. It is rich in protein, carbohydrates, vitamins b1, b2, c and nutrients such as calcium, phosphorus, iron, zinc and crude fiber. It has the functions of clearing away heat and diuresis, It has the functions of promoting blood circulation and promoting lactation. Precautions for pregnant women when eating vegetables: 1. It is not advisable to eat fresh vegetables that have been stored for a long time. If you buy them and store them at home and do not eat them, you will slowly lose some vitamins. To preserve vegetables, they should be stored in a dark, ventilated, and dry place. 2. Cut vegetables first and then rinse them. When washing and cutting vegetables, if you cut them and then rinse them, a lot of vitamins will be lost into the water. 3. People who like to eat raw vegetables without washing them are mostly contaminated by pesticides or mold. Vegetables are also parasites of molds. Most molds are insoluble in water, and some are even safe in boiling water. Therefore, when eating vegetables, you must wash and soak them in water, peel them, and throw away some old yellow rot leaves.