Bitter vegetables are rich in nutrition, so pregnant women can not only eat bitter vegetables, but also be of great benefit to pregnant women. Every100g of tender seedlings of Sonchus oleraceus contains E2.93 of protein, 0.6g of fat, 5.4g of crude fiber, 4.6g of sugar, 540g of carotene, 0.09mg of vitamin B/kloc-0, 20.11mg of vitamin B, 0.6mg of vitamin PP0.6 Potassium 180 mg, calcium 66 mg, iron 9.4 mg, zinc 0.86 mg, phosphorus 4 1 mg, and 17 kinds of amino acids, among which arginine, histidine and glutamic acid are the highest, accounting for 43% of the total amino acids. In addition, it also contains dandelion alcohol, mannitol, wax alcohol, choline, tartaric acid and other ingredients. Bitter vegetables have the effects of clearing away heat and toxic materials, cooling blood and stopping dysentery, and are mainly used to treat dysentery, jaundice, bloody stranguria, hemorrhoids and fistula. Therefore, pregnant women can eat it, and various vitamins can be supplemented during use, which is beneficial to the health of the mother.
Pregnant women should pay attention to bitter vegetables: bitter vegetables taste bitter and cold, so it is recommended that pregnant women with deficient constitution eat less or eat less. Generally, pregnant women should not eat in large quantities and adhere to the principle of moderation.