Pregnancy is a critical period, and the following are some vegetables rich in vitamins that pregnant women should be cautious about eating.
Radish
It is a very common root vegetable with high nutritional and medicinal value. It is rich in lignin, which can greatly enhance the vitality of macrophages in the body and engulf cancer cells. At the same time, radish contains calcium, phosphorus, iron, amylase, vitamin A, B1, B2, folic acid, and other nutrients that are beneficial for pregnancy.
Green Radish
It contains 6 times more vitamin C than apples. Carrots are rich in vitamin A, which can prevent and treat night blindness and gallstones. Amylase can break down starch and fat in food, which is beneficial for the body's absorption. However, radish should not be eaten with fruits. The meeting of the nutrients from both can enhance the inhibitory effect of thiocyanate on the thyroid. Eating radishes regularly during pregnancy can have the effect of preventing diseases and keeping fit.
Eggplant
It is cold in nature and contains vitamin B1, vitamin B2, carotene, protein, fat, as well as minerals such as iron, phosphorus, sodium, and calcium. It can promote blood circulation, relieve pain, diuretic, detoxify, and prevent arteriosclerosis and hypertension. Pregnant women with pregnancy-induced hypertension can eat it in moderation to help them get through their pregnancy smoothly.
Luffa
It is cool in nature and contains B vitamins, amino acids, sugars, proteins, and fats. It is very effective in relieving muscle and bone pain, dispelling wind and phlegm, cooling blood, and diuresis. It also has certain effects on edema of hands and feet and back and leg pain in pregnant women.
Ginger
It is warm in nature and contains volatile oils, vitamin A, vitamin C, starch, and a large amount of fiber. It has the functions of warming, stimulating, sweating, antiemetic, and detoxification, and can also treat colds and the flu. Pregnant women can eat ginger in moderation when they experience morning sickness in the early stages of pregnancy.
Cauliflower
It is rich in vitamin K, protein, fat, carbohydrates, vitamins A, B, C, calcium, phosphorus, iron, and other nutrients. Pregnant women who frequently eat cauliflower before delivery 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 its ability to prevent and treat diseases. It can enhance liver detoxification and improve immune function, prevent colds, and prevent diseases such as scurvy. Boiling cauliflower leaves and adding honey to make syrup can stop bleeding and coughing, reduce inflammation, and soothe the throat, and it is also a medicinal diet to prevent intracranial hemorrhage, subcutaneous hemorrhage, and upper respiratory tract infections in newborns. It is beneficial for pregnant women to eat cauliflower regularly.
Chinese Water Chestnut
Also known as lotus stem, it is a popular vegetable rich in protein, carbohydrates, vitamins B1, B2, C, calcium, phosphorus, iron, zinc, and dietary fiber. It has the effects of clearing heat and diuresis, promoting blood circulation and lactation. Drinking boiled water with Chinese water chestnut can prevent and treat edema during pregnancy. Stir-frying Chinese water chestnut with celery can prevent and treat pregnancy-induced hypertension and constipation.
Wild Vegetables
It is another nutritious food for pregnant women. Wild vegetables are not only superior to garden vegetables in terms of pollution or no pollution, but they also have both nutritional and therapeutic effects. Chinese nutritionists have analyzed nearly 100 edible wild vegetables in China and found that they are rich in plant protein, vitamins, cellulose, and various minerals, and have high nutritional value and unique flavors. What is more valuable is the significant preventive and health effects of wild vegetables. For example, wild garlic has the effects of invigorating the stomach and relieving phlegm. Water mimosa can nourish the brain and improve eyesight. Purslane has the function of cleaning the gastrointestinal tract and can prevent and treat acute and chronic enteritis or dysentery. Fern can clear heat, diuresis, reduce swelling and relieve pain, and also has the effects of promoting blood circulation and calming the mind.
Lotus Root
Lotus root contains a large amount of starch, vitamins, and minerals, is rich in nutrients, light and refreshing, and is a good vegetable and medicine for dispelling stasis and generating new blood. Eating lotus root by postpartum women can help eliminate accumulated blood in the abdomen, improve appetite, aid digestion, and promote lactation, which is beneficial for feeding newborns.
Kelp
Kelp is rich in iodine and iron. Iodine is the main raw material for making thyroid hormones, and iron is the main raw material for making blood cells. Eating this vegetable more can increase the content of iodine in breast milk. When newborns consume this milk, it is beneficial for their growth and development and prevents mental retardation. Iron is the main raw material for making red blood cells and has the function of preventing anemia.
Spinach
Spinach contains rich folic acid, with a folic acid content of up to 50mg per 100g, ranking first among vegetables. The greatest function of folic acid is to protect the fetus from neural tube defects, hydrocephalus, and other nervous system deformities. Therefore, experts recommend that pregnant women eat more spinach or take folic acid tablets in the first two months of pregnancy. Folic acid is soluble in water, so when cooking, it must retain a little moisture to maintain its freshness. At the same time, the large amount of B vitamins in spinach can also prevent common complications during pregnancy such as pelvic infections, depression, and insomnia, and effectively prevent and treat melasma in pregnant women. However, spinach contains a lot of oxalic acid, which can interfere with the absorption of trace elements such as iron and zinc in the body. The solution to eliminate this drawback is to blanch the spinach in boiling water first, so that most of the oxalic acid can be destroyed, making it safe to eat.
The rice, noodles, grains, meat, fish, poultry, eggs, etc. that people eat every day often have an acidic reaction in the body, while wild vegetables, after digestion and decomposition, have an alkaline reaction in the body. Pregnant women eating wild vegetables at intervals can neutralize the acidity in the body and maintain a weak alkaline internal environment. This is very important for pregnant women to have an optimal environment for fetal development. Eating wild vegetables can also expand the source of nutrients, adjust the taste, and promote gastrointestinal cleanliness, reducing the absorption of toxins in the feces, which is beneficial for pregnancy.
