What vegetables are best for pregnant women?

During the period of pregnancy, women need to avoid certain foods because they are in a special period. This is because the diet of pregnant women will directly affect the growth of the fetus. Although there are many foods that are forbidden, it does not mean that all foods cannot be eaten. In order to make the fetus healthier, pregnant women are better off eating more vegetables. So what are the best vegetables for pregnant women?

First, which vegetables are best for pregnant women? Lotus root. Lotus root contains a large amount of starch, vitamins and minerals. If postpartum women eat more lotus root, they can clear the blood stasis in the abdomen early, increase appetite, aid digestion, promote milk secretion, and help feed the newborn. Daylily. It contains protein and minerals such as phosphorus, iron, vitamin A, vitamin C and steroid compounds. It is rich in nutrients and tastes delicious. It is especially suitable for making soup. Abdominal pain, difficulty urinating, pale complexion and restless sleep are prone to occur during the postpartum period. Eating more day lily can eliminate the above symptoms.

Second, what are some vegetables that pregnant women can eat but in moderation? Bitter melon. It is good for pregnant women to eat bitter melon appropriately. The gastrointestinal motility of pregnant women is slower. Bitter vegetables such as bitter melon can not only clear away heat and relieve summer heat, but also stimulate the secretion of saliva and gastric juice and promote gastrointestinal motility. They are beneficial for improving digestion and absorption of pregnant women and increasing appetite. The vitamin P contained in eggplant can enhance the elasticity of capillaries and prevent micro-capillary rupture and bleeding. In addition, eggplant is rich in vitamin E, which can increase the vitality and quantity of sperm in men, increase the estrogen level in women, improve fertility and prevent miscarriage. Therefore, pregnant women can eat eggplant. During pregnancy, you should pay attention to balanced nutrition and consume a balanced amount of vegetables and fruits.

What are the best vegetables for pregnant women? Soybean sprouts. Soybean sprouts contain a large amount of protein, vitamin C, cellulose, etc., which can repair tissues damaged during childbirth. Vitamin C can increase the elasticity and toughness of blood vessel walls to prevent bleeding. Cellulose can clear the intestines and moisten the stool to prevent constipation in postpartum women. Lettuce. It contains a variety of nutrients, especially the minerals calcium, phosphorus and iron, which can help grow bones and strengthen teeth. Traditional Chinese medicine believes that lettuce has the effects of clearing heat, promoting diuresis, activating blood circulation and promoting lactation. It is especially suitable for people with oliguria and alactia after childbirth. radish. Contains 6 times more vitamin C 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 for the human body to fully absorb. Pregnant women can get good disease prevention and health benefits by eating radish regularly.