Introduction: Pregnant women require 0.2 to 2 mg more vitamins than before pregnancy. If the intake is insufficient, it may lead to premature delivery, stillbirth, or even malformations or congenital vitamin deficiency. baby. So what kind of vegetables are good to eat during pregnancy? Let me introduce them one by one to you below. What vegetables are good to eat during pregnancy

1. Carrots

Containing vitamin C 6 times higher than apples, carrots are rich in vitamin A, which can prevent and treat night blindness and gallstones. Glycosylation enzyme can break down starch and fat in food, which is beneficial to the body's full absorption. However, radish should not be eaten with fruits. The meeting of nutrients from the two can enhance the thyroid-suppressing effect of thiocyanate. Pregnant women who often eat radishes can get good results in disease prevention and fitness.

2. Cauliflower

Pregnant women often eat cauliflower before giving birth, which can prevent postpartum hemorrhage and increase the vitamin K content in breast milk. In addition to its high nutritional value, cauliflower’s greatest advantage is that eating it regularly can prevent and treat diseases. It can enhance the detoxification ability of the liver and improve the body's immunity, prevent colds, and prevent and treat diseases such as scurvy. Boil the juice extracted from cauliflower leaves and add honey to make syrup. It has the effects of stopping bleeding and coughing, reducing inflammation and phlegm, moistening the throat and opening up the voice. It is also a medicinal diet for preventing intracranial hemorrhage, subcutaneous hemorrhage and upper respiratory tract infection in newborns. It is beneficial for pregnant women to eat cauliflower regularly.

3. Wild Rice

Wild rice, also known as bamboo shoots, is a vegetable that people generally love to eat. It is rich in protein, carbohydrates, vitamins B1, B2, C, calcium, and phosphorus. , iron, zinc and crude fiber and other nutrients, which have the effects of clearing away heat, diuresis, promoting blood circulation and promoting lactation.

Using water chestnut decoction instead of tea can prevent and treat pregnancy edema. Stir-fried celery with wild rice can prevent and treat pregnancy-induced hypertension and constipation. (Six essential trace elements during pregnancy)

4. Wild vegetables

Wild vegetables are another nutritional product for pregnant women. Wild vegetables are not only superior to garden vegetables because of their low or no pollution, but also have dual functions of nutrition and diet therapy. Chinese nutritionists analyzed nearly 100 kinds of edible wild vegetables in my country and found that wild vegetables are rich in plant protein, vitamins, cellulose and various minerals. They have high nutritional value and unique taste. What's even more valuable is that wild vegetables have significant disease prevention and health care effects. For example: small root garlic has the effect of strengthening the stomach and reducing phlegm. Ground rice and vegetables can nourish the brain and improve eyesight. Purslane has the effect of cleaning the gastrointestinal tract and can prevent and treat acute and chronic enteritis or dysentery. Bracken can clear away heat and dampness, reduce swelling and relieve pain, and also has the effect of promoting blood circulation and calming the nerves.

Most of the rice, noodles, cereals, meat, fish, poultry, eggs, etc. that people eat every day show an acidic reaction in the body. Only wild vegetables show an alkaline reaction in the body after digestion and decomposition. Pregnant women eating some wild vegetables at intervals can neutralize the acidity in the body to maintain a weakly alkaline internal environment. This is very important for pregnant women to maintain their fetus in a good environment. Eating wild vegetables can also expand the source of nutrients, adjust taste, promote gastrointestinal cleansing, reduce the absorption of toxins in feces, and is beneficial to pregnancy.

5. Lotus root

Lotus root contains a large amount of starch, vitamins and minerals. It is rich in nutrients, light and refreshing. It is a good vegetable and good medicine for removing stasis and regenerating new cells. It can strengthen the spleen and stomach. , moisturizing and nourishing yin, promoting blood circulation and removing blood stasis, clearing away heat and promoting lactation.

Parturients who eat more lotus root can clear congestion accumulated in the abdomen as soon as possible, increase appetite, help digestion, promote milk secretion, and help feed newborns.

6. Kelp

Kelp contains a lot of iodine and iron. Iodine is the main raw material for making thyroxine, and iron is the main raw material for making blood cells. Eat more of this vegetable, you can Increase the content of milk. Newborns eating this kind of milk are beneficial to the growth and development of the body and prevent it from causing cretinism. Iron is the main raw material for making red blood cells and has the effect of preventing anemia.

7. Spinach

Spinach is rich in folic acid. The folic acid content of spinach is as high as 50mg per 100g, ranking first among vegetables. Experts recommend eating more spinach or taking folic acid tablets within the first 2 months of pregnancy. Folic acid is easily soluble in water, so a little moisture must be retained when cooking to maintain its umami flavor.

At the same time, the large amount of B vitamins in spinach can also prevent common pregnancy complications such as pelvic infection, mental depression, and insomnia in pregnant women, and can effectively prevent and treat chloasma.

However, spinach also contains a lot of oxalic acid, and oxalic acid can interfere with the body's absorption of trace elements such as iron and zinc. The way to eliminate this drawback is to first blanch the spinach in boiling water to remove most of the oxalic acid. Once destroyed, it is safe to eat.