Can I eat oranges during late pregnancy?

Orange is a very common fruit in people's daily life. It is very popular because of its sour and sweet taste and the fact that it contains a lot of vitamin C and other trace elements that are beneficial to the human body. It can effectively treat coronary heart disease, hyperlipidemia, high cholesterol and other diseases. Pregnant women are a relatively special group of people. They have many dietary taboos. So can they eat oranges in the late pregnancy?

Pregnant women can eat oranges. Oranges are rich in vitamin C and niacin, which can lower blood lipids and cholesterol in the human body. Therefore, it is very beneficial for people with coronary heart disease and high blood lipids to eat more oranges.

Pregnant women can supplement vitamin C by eating oranges.

In the early stages of pregnancy, certain substances secreted by the placenta inhibit gastric acid secretion, which can significantly reduce gastric acid, reduce the activity of digestive enzymes, and affect the gastrointestinal digestion and absorption function, causing pregnant women to experience symptoms of pregnancy such as nausea, loss of appetite, and limb weakness. Since sour taste can stimulate the stomach to secrete gastric juice, which is beneficial to the digestion and absorption of food, most pregnant women like to eat sour food. However, pregnant women should pay attention to the science of acid diet. Although artificially pickled sauerkraut and vinegar products have a certain sour taste, they have almost lost all the nutrients such as vitamins, protein, minerals, sugar, etc. In addition, the pickled vegetables contain high levels of nitrite, a carcinogen. Excessive consumption is obviously not good for the health of the mother and fetus. Therefore, pregnant women who like to eat sour food should choose fresh fruits such as tomatoes, bayberries, cherries, pomegranates, oranges, sour dates, grapes, green apples, etc. which are both sour and nutritious. >>How to choose sour food for pregnant women

Pregnant women can eat oranges, which can not only improve gastrointestinal discomfort symptoms, but also increase appetite, enhance nutrition, and benefit the growth of the fetus, killing two birds with one stone.

Dietary considerations for late pregnancy:

(1) Pay attention to the intake of high-quality protein. In the late pregnancy, the mother's uterus, breasts and placenta enlarge, and about 375 grams of protein needs to be stored, which is the period when the most protein is stored. The weight of the fetus increases from 1000 grams at 28 weeks to about 3000 grams at 40 weeks, and this is also the period when protein storage is the highest. For this reason, China recommends that the protein intake in the late pregnancy be increased by 25 grams per day on the original basis.

(2) Energy supply. Generally, the supply should not be lower than that in the second trimester. However, during the last two weeks of pregnancy, the intake of calories such as fat and carbohydrates should be appropriately limited to prevent the fetus from growing too large and affecting delivery.

(3) Supply of minerals and vitamins. In the late stages of pregnancy, the fetal liver stores iron at a rate of 5 mg per day, and by the time of birth the storage amount can reach 300 to 400 mg. If pregnant women do not take in enough iron, it may affect the iron storage in the fetus, making the fetus more susceptible to iron deficiency anemia after delivery. The calcium requirement increases significantly in the late pregnancy. In addition to the increase in maternal calcium reserves, more than half of the calcium in the fetus is stored in the last two months. The Chinese Nutrition Society recommends a daily calcium intake of 1,500 mg. The supply of vitamins should also be increased appropriately.