After pregnancy, women eating more fresh fruits and vegetables will definitely be very effective for their health and the growth and development of their babies. There are also many types of vegetables, but not every vegetable is suitable for use during pregnancy, and some are not very popular and suitable for babies. It is still necessary to learn more about which vegetables can improve dyslipidemia during pregnancy. There are many benefits of eating vegetables during pregnancy, but there are three exceptions. Pregnant mothers must not eat them wrong. Purslane

Purslane should be a very common wild vegetable. Whether it is in the fields or in the fields, you can see its shadow everywhere. People usually like to pick it home and eat it cold, or dry it in the sun. It can be eaten after drying. It tastes very delicious and has high nutritional value. If pregnant women eat more purslane, it will have an impact on the fetus and themselves. Sometimes expectant mothers may have misunderstandings about these. Purslane is a cooling wild vegetable. Eating it frequently during pregnancy can also cause harm to the baby, so try to eat as little as possible during pregnancy. Kelp

Kelp is an algae food. It is still recommended to eat more kelp in daily life, which is very helpful to the health of the body. Because kelp contains a lot of iodine to prevent thyroid disease, but if you still like to eat a lot of kelp after pregnancy, it will hinder the growth and development of your baby. Expectant mothers should pay more attention during pregnancy and control the amount of kelp they eat each time. Otherwise, it will affect the calcium absorption of the pregnant mother and lead to stunted growth of the baby. Spinach

Eating more spinach is also very good for the body, and spinach can replenish blood. For people with anemia, eating spinach can provide good relief, replenish qi and blood, and nourish the body. Blood, these effects are very good for people with anemia. Women will also have anemia after pregnancy. Eating more spinach can supplement iron in time and improve anemia. Spinach contains oxalic acid, which can cause calcium loss and may also affect pregnant mothers when they supplement their food. Therefore, the use of spinach must also be controlled. Of course, it does not mean that you should not eat it, as long as you control the amount.