During pregnancy, food that tastes as sour as hawthorn is the favorite of pregnant mothers. So as mentioned above, pregnant women can't eat hawthorn, so what kind of sour food can they eat?

Pregnant mothers should follow scientific and reasonable principles when eating sour food, as follows:

1, don't eat more pickled sauerkraut and vinegar products.

Although pickled sauerkraut and vinegar products have a certain sour taste, vitamins, protein, minerals, sugars and other nutrients are almost lost, and the content of carcinogen nitrite in pickled vegetables is high, so eating too much is not good for the health of mother and fetus.

2. Choose the right sour food.

From the nutritional point of view, it is best for pregnant women who like sour food to choose fresh fruits, such as tomatoes, cherries, bayberry, pomegranate, oranges, jujubes, grapes, green apples, etc., which are both sour and nutritious, satisfying their appetite and rich in nutrition, which is very beneficial to fetal development.

3. Properly use condiments to treat ingredients.

Pregnant women can dilute lemon juice and add some honey or rock sugar to drink. When cooking, you can also make the dishes a little sour, such as vinegar shredded potatoes, vinegar cabbage and so on, to meet the taste.

4. Eat moderately.

Pregnant women should master the principle of moderation when eating sour food. They can't eat too much just because they want to, which will seriously hurt their health. Therefore, they should reasonably mix ingredients to ensure a balanced nutrition.