Spring vegetables are common in daily life and are a kind of green leafy vegetables that are often eaten. After some women are pregnant, some vegetables should not be eaten during pregnancy, especially in the first trimester. So, can pregnant women eat spring vegetables in the early stage?

Spring vegetables, also known as lettuce in some places, have the functions of benefiting the five internal organs, dredging meridians, removing stomach fire, clearing away heat and diuresis, and have a dietotherapy effect on diseases such as unfavorable urination and mammary gland obstruction. Its taste is sweet and bitter, but spring vegetables are warm vegetables, so pregnant women can eat spring vegetables in moderation in the first trimester.

And eating spring vegetables can stimulate the secretion of digestive enzymes in the stomach, thus increasing the appetite of early pregnant women and relieving early morning sickness, and it has a creamy emulsion, which has a good promotion effect on enhancing the secretion of gastric juice, digestive glands and bile. It also has the function of relaxing bowels, so it is also beneficial to prevent constipation during pregnancy.

Moreover, spring vegetables also contain a variety of minerals and vitamins, which can alleviate the symptoms of nervous dysfunction caused by progesterone secretion during pregnancy. The iron contained in spring vegetables can also prevent anemia during pregnancy, so eating spring vegetables in moderation during pregnancy is beneficial to the health of pregnant women and the healthy development of the fetus in the abdomen. But when eating spring vegetables, you must cook them into hot dishes. Don't eat cold spring vegetables. Too cold food will be bad for the stomach of pregnant women.