Can pregnant women eat green vegetables, can pregnant women eat green vegetables?

What vegetables are good for pregnant women to eat.

1. Soybean sprouts: soybean sprouts contain a lot of protein, vitamin C, cellulose, etc., which can repair the tissues damaged during childbirth, vitamin C can increase the elasticity and toughness of the blood vessel wall, prevent bleeding, and cellulose can moisten the intestines and prevent constipation.

2. Lettuce: It contains a variety of nutrients, especially the minerals calcium, phosphorus and iron, which can help strengthen bones and teeth. Traditional Chinese medicine believes that lettuce has the effects of clearing heat, diuretic, invigorating blood and clearing milk, especially suitable for postpartum people with oliguria and no milk.

3. Radish: contains 6 times more vitamin C than apples. Carrots are rich in vitamin A, which can prevent night blindness and gallstones.

Glycase enzymes can break down starch and fat in food, which is conducive to full absorption by the human body. Pregnant women often eat radish to get the good effect of disease prevention and fitness.

Can pregnant women eat lotus root and daylily.

1. Lotus root: Lotus root contains a lot of starch, vitamins and minerals, and mothers eat more lotus root, which can clear the blood accumulation in the abdomen as soon as possible, increase appetite, help digestion, promote milk secretion, and help to feed newborns.

2. Daylily: It contains protein and minerals phosphorus, iron, vitamin A, vitamin C and body retention compounds, rich in nutrition, delicious, especially suitable for soup, puerperal period is prone to abdominal pain, unfavorable urination, paleness, restless sleep, eat more daylily can eliminate the above symptoms.

OK. 1. Reduce blood lipids.

Green vegetables are low-fat vegetables and contain dietary fiber, which can be combined with bile salts, cholesterol and triglycerides in food, thereby reducing the absorption of lipids, so they can be used to lower blood lipids.

2. Wide bowel laxative.

Green vegetables contain a large amount of plant cellulose, which can promote intestinal peristalsis, increase the volume of feces, shorten the time of feces in the intestinal lumen, so as to prevent a variety of constipation and intestinal tumors.

3. Detoxification and swelling.

The plant hormones contained in green vegetables can increase the formation of enzymes, and have an adsorption and rejection effect on carcinogens entering the human body, so they have anti-cancer functions. In addition, it also has the detoxification mechanism to promote blood circulation and enhance the liver, and has the best effect on boils and cradle carbuncles.

4. Beauty and health care.

The vitamin C and carotene contained in green vegetables are important nutrients for the maintenance and growth of human mucosa and epithelial tissue, and regular consumption has a beauty effect. The calcium content of green vegetables is the highest among green leafy vegetables, and an adult eats 500g of green vegetables a day, which contains calcium, iron, vitamins A and C to meet physiological needs, and green vegetables also help to enhance the body's immunity.

Pregnant women can generally eat green vegetables, and it will not affect the pregnant woman's body after eating.

Green vegetables are a relatively common food, after eating can moisten the intestines and promote the discharge of toxins, and at the same time can also achieve the effect of assisting in lowering blood pressure and blood lipids, green vegetables are very rich in dietary fiber and vitamins and other ingredients, after eating can increase the peristalsis function of the gastrointestinal tract, can promote the discharge of food residues in the intestines to achieve the effect of laxative, the vitamin C content in coriander is very high, after eating can supplement the nutrients required by the body, and at the same time can also increase the metabolic function of subcutaneous cells, Women can eat some vegetables in moderation after pregnancy, which has a very good effect on constipation during pregnancy or poor quality during pregnancy. The way to eat green vegetables is relatively simple, you can blanch the water, directly cold or stir-fry, which can promote the play of nutrients.

During pregnancy, you also need to go to the hospital in time to do a phased prenatal examination, through the abdominal B ultrasound examination can accurately judge the growth and development of the fetus and the position of the fetus, when the fetal indicators are normal, you also need to take folic acid in the early pregnancy to supplement, which can prevent fetal neural tube defects, and can also enhance the immune function of pregnant women themselves, and you also need to increase or decrease clothing in time during pregnancy.

Green vegetables are a favorite of many people, and when they are eaten, they are a great help in all aspects of the human body. Green vegetables contain a variety of vitamins, so eating more vegetables will not cause any harm to the body. There are many types of greens, such as cucumbers, tomatoes, eggplants, and celery, and when these greens are eaten, you can rest assured, so can pregnant women eat greens?

Pregnant women can eat greens, but there are some contraindicated vegetables. Pregnant women can not eat eggplant, eggplant is a cold food, smooth and good, pregnant women eat it, especially its harm. Summer is very hot, many friends like to make garlic eggplant, of course, pregnant women can't eat it.

Pregnant women should not eat fungus.

Fungus vegetables do not refer to fungus, but tofu vegetables, which belong to cold food, which has the effect of slippery intestines and cool blood, and pregnant women who have early pregnancy and habitual miscarriage should be fasted.

Pregnant women should not eat lettuce.

Lettuce is not suitable for raw consumption, as a raw and cold food, lettuce often contains bacteria and other pesticides, raw food is easy to diarrhea, not good for the fetus.

Of course, there are also some vegetables that should also be eaten in moderation, such as spinach and kelp, although kelp has high nutritional value, it should not be eaten in excess. In addition, the folic acid contained in spinach is relatively sufficient, which will affect the absorption of zinc and calcium. If vegetables are left for too long, it will affect the health of pregnant women and their fetuses.

Therefore, pregnant women can eat fresh vegetables that are cooked, and should not eat foods that are too salty, too spicy, burnt and fried.

Pregnant women are generally recommended to eat more fresh vegetables and fruits after pregnancy, but not all vegetables can be eaten, such as cold and hot vegetables are not recommended to eat, which is easy to cause slippery fetus, such as amaranth, which has the effect of slipping the fetus, and cannot be eaten in the first trimester, which can easily lead to miscarriage; Bitter gourd is cold, and pregnant women with weak spleen and stomach should not eat it, which can easily lead to diarrhea.

Kelp can replenish iodine in the body, but if taken in excess, it will cause fetal thyroid development disorders and have adverse effects on the fetus, so kelp can not be eaten too much, and can be eaten in small amounts.

Most other vegetables can still be eaten, and fruits are the same.

Many female friends need to avoid eating during pregnancy, because many foods will affect the health of the mother and fetus after eating during pregnancy, so it is not easy for the mother to be pregnant in October, and she should eat more fruits and vegetables during pregnancy to ensure that the pregnant woman and the fetus need vitamins. So do you know what greens you can't eat when you're pregnant?

1. Pregnant women should not eat eggplant. "Materia Medica" said: eggplant flavor is sweet and cold, smooth and beneficial, pregnant women eat it, especially its harm. In the hot summer, many friends like to use one dish: garlic eggplant.

2. Pregnant women should not eat fungus vegetables. Fungus vegetables are not fungus, also called tofu vegetables and sunflowers. Cold, has the effect of slippery intestines and cool blood, early pregnancy and pregnant women with habitual miscarriage should not eat.

3. Pregnant women should not eat lettuce. Especially when eaten raw, as a kind of raw and cold food, lettuce often contains bacteria, pesticides, etc., and it is easy to have diarrhea when eaten raw, which is not conducive to the fetus.

4. Of course, there are some vegetables such as spinach and kelp, although they are nutritious, they should also be eaten in moderation, because spinach contains a lot of folic acid, which will affect the absorption of zinc and calcium, and excessive consumption of kelp, too much iodine will lead to fetal thyroid development disorders. Unripe tomatoes and vegetables such as potatoes that have been left for too long can affect the health of pregnant women and their fetuses. Therefore, pregnant women can eat fresh vegetables that are cooked, and should not eat foods that are too salty, too spicy, burnt and fried.

5. Pregnant women should not eat malt and oats. "Materia Medica" wrote: malt, women with fetal pregnancy should not take more.

It is also good at giving birth to abortions. Oats also have an inducing effect, so pregnant women should not eat these two foods. Pregnant women should not eat barley.

Dietary Instructions" wrote: With its good nature, the pregnant woman eats the abortion. Therefore, pregnant women should not eat barley.

Pregnant women can eat greens in moderation. It's just that the amount of food should be decided according to the actual situation of the body, and it must not be oversupplemented. The "Dietary Guidelines for Pregnant Women" points out that during pregnancy, you should increase the consumption of vegetables and fruits rich in minerals and vitamins, which can supplement calcium, iron, zinc, folic acid and vitamins, and can also promote the normal development of the fetus.

Fruits and vegetables are rich in dietary fiber, which can promote intestinal peristalsis and prevent constipation in pregnant women. In the second and third trimesters of pregnancy, the consumption of vegetables is required to reach 400-500g per day. No matter how good the food is, it should be in moderation.

Since vegetables are rich in dietary fiber, oxalic acid, phytic acid, tannic acid and other substances, if consumed in excess, it will affect the absorption of micronutrients. The benefits of moderate consumption of greens for pregnant women are as follows:

It can be supplemented with nutrients.

Green vegetables contain minerals, vitamins, especially folic acid, which are needed by the human body. Among them, folic acid can prevent miscarriage, premature birth, stillbirth and congenital malformations to a certain extent, for example, broccoli is rich in folic acid, and the content of vitamin C is almost 4 times that of tomatoes.

May promote digestion.

Green vegetables are rich in dietary fiber, which can effectively promote gastrointestinal peristalsis, help digestion and gastrointestinal emptying, and prevent constipation during pregnancy.

Pregnant can eat greens. Green vegetables are rich in vitamins and minerals, especially vitamin C and vitamin B are very high, which can effectively supplement nutrients, promote the healthy development of babies, and improve the physical health of pregnant women.

1. Purslane: also known as purslane, its sex is cold and slippery, so in the early stage of pregnancy, especially those with a history of habitual miscarriage should avoid eating, purslane disperses blood and reduces swelling, and is beneficial to intestinal slippage, modern clinical practice believes that purslane can make the uterine smooth muscle contract, so pregnant women should not eat purslane.

2. Fungus vegetables: also known as slippery belly, sunflower, watercress, and cold and slippery, with the disadvantages of slippery and cool blood

3. Aunt Ci: Aunt has the effect of invigorating blood, Aunt Ci's skill is specialized in breaking blood, drenching, slippery fetus, sharp tips, eating more blood, pregnant women are especially taboo, especially in the early stage of pregnancy and those with a history of habitual miscarriage, they should be more avoided, because the blood is active and the blood is broken, and the products that are good for the slippery fetus are not conducive to pregnancy.

4. Amaranth: Pregnant women should eat it during labor, because amaranth is slippery, can pass through the slippery fetus, and it is advisable not to eat it in the early stage of pregnancy, especially those who have a tendency to miscarriage or a history of habitual miscarriage.

5. Kelp: If pregnant women take too much kelp, too much iodine can cause fetal thyroid dysplasia, which will have adverse effects on the fetus, and the baby may cause hypothyroidism after birth.

Precautions

1. Adverse symptoms in the early stages of pregnancy may affect the appetite of pregnant women to a certain extent, in the diet, nourishing nutrition is not advocated, mainly according to their own preferences, what do you want to eat, pregnant women with heavy vomiting should pay attention to eating some light and easy to digest food, in the second trimester, pregnancy vomiting reaction limb spike traces disappear, it is time to supplement nutrition.

2. After pregnancy, menstruation stops, and the blood of the viscera meridians is injected into the two blood vessels of Chongren to nourish the fetus, and the pregnant woman is in a state of yin and blood deficiency and hyperyang, ginseng is a good tonic, which can make the pregnant woman full of qi and blood, if there is enough qi, it will "push" the fetus, causing the fetus to be damaged and endangered, which is not conducive to safe delivery.

Reference Encyclopedia - Pregnant women

Reference Encyclopedia - Diet During Pregnancy