Can pregnant women eat red sweat vegetable?

Almost everyone knows that women should pay attention to their diet when they are pregnant. "Paying attention to diet" means not only eating more fish, shrimp, eggs, milk and other foods, but also vegetables and fruits are essential. Vegetables contain very little sugar, but they are rich in dietary fiber, various vitamins and many nutrients. Even fresh fruits cannot replace vegetables. So, can you eat red vegetables during pregnancy?

Pregnant women can eat red Hancai, which is also known as shepherd's purse. In recent years, this kind of wild fruit has already been placed on the table. In some areas, shepherd's purse is called longevity vegetable. Shepherd's purse contains calcium, which is easily digested and absorbed by the body. It can promote teeth growth and help bone development. Adequate calcium can also prevent muscle cramps.

Red cabbage contains iron, calcium and vitamin B12, which can promote blood coagulation, increase the amount of hemoglobin in the blood, and effectively stimulate hematopoietic function. And red cabbage is very popular among people who want to lose weight. Eating red cabbage regularly can effectively lose weight, promote body detoxification and prevent constipation. Therefore, eating red cabbage can help pregnant women excrete toxins from the body and moisturize the intestines, which is beneficial to pregnant women.

Pregnant women should pay attention to the cooking time of red Han vegetables, which should not be too long. If the time is too long, it will lose nutrients and will not be able to detoxify the pregnant body. Therefore, pay attention to the cooking time. Secondly, pregnant women with weak spleen and stomach should eat less.

Eating vegetables during pregnancy is beneficial to maintaining a balanced and comprehensive nutritional intake during pregnancy. Eating vegetables does not require worrying about gaining weight, nor does it require worrying about gestational hypertension and hyperglycemia caused by pregnancy. Therefore, pregnant women can eat fruits and vegetables with peace of mind.

Pregnant women can eat more vegetables and fruits such as tomatoes, radishes, cauliflower and lettuce during pregnancy. Cucumbers, broccoli and cabbage can also be eaten to supplement vitamins and prevent constipation. However, some cold vegetables and fruits or those that may cause miscarriage should not be eaten by pregnant women, such as purslane, fungus, kelp, eggplant, day lily, as well as shiitake mushroom and lettuce.