green vegetables

Green vegetables can give pregnant women a fresh feeling and relieve the greasy meat. Green vegetables are rich in carotenoids and Vc, which have antioxidant and eye protection effects.

Apricot vegetables

Apricot is a light-colored vegetable with lotus root as the main component. Lotus root is very suitable for hyperemia, bloody stool and parturient. It has a good effect on removing blood stasis of lotus root. However, due to the cold nature of lotus root, pregnant women should not eat it too early. Generally speaking, eating lotus root after delivery 1~2 weeks can drain sludge.

Yellow vegetables

Yellow vegetables are also rich in carotenoids, which can delay skin aging and benefit the liver.

Purple vegetables

Purple vegetables can regulate the nerves of lying-in women, increase their adrenal gland secretion, make pregnant women happy and prevent postpartum depression. Recent research also found that the content of vitamin P in purple eggplant is as high as 0.72 mg, and vitamin P is one of the 14 vitamins necessary for human body. It can protect blood vessels from bleeding, reduce the probability of cerebral vascular embolism, improve blood circulation and play a good role in the prevention and treatment of cardiovascular diseases.