Pregnant women can eat sauerkraut, but mainly in small quantities. Lactic acid in sauerkraut can stimulate appetite, refresh the mind, sober up and relieve boredom, stimulate appetite and help digestion, especially suitable for pregnant women with morning sickness. However, sauerkraut can only be eaten occasionally. Pregnant women must remember to eat pickled sauerkraut or vinegar products as little as possible. Although pickled sauerkraut and vinegar products have a certain sour taste, almost all the nutrients such as vitamins, protein, minerals and sugars in this food are lost, and the content of carcinogen nitrite in pickled vegetables is high. Excessive consumption is obviously not good for the health of mother and fetus.

Benefits of eating sauerkraut for pregnant women: sauerkraut is sour and delicious, and has always been loved by people. Studies have shown that sauerkraut is rich in lactic acid, which can stimulate appetite, sober up and relieve boredom, stimulate appetite, help digestion and promote the absorption of iron by human body. Pregnant women can eat sauerkraut, especially in the first trimester, which has serious early pregnancy reaction and poor appetite. They can eat sauerkraut in moderation to stimulate appetite and digest food, and absorb nutrition as much as possible.

Precautions for Pregnant Women to Eat Pickled Sauerkraut is a kind of pickled food, and its vitamins, protein, minerals, sugar and other nutrients are almost completely lost. When pregnant women eat pickled cabbage, they should eat some fresh fruits and vegetables properly, replenish vitamins and minerals needed by the body in time, and ensure a balanced nutrition.