11 fruits are the most recommended for pregnant women

Pregnant women should consume foods that are rich in nutrients so that their babies can grow and develop optimally.

Vegetables are a type of food that is rich in nutrients. The problem is that not all types of vegetables are safe for pregnant women. See the complete discussion about vegetables for pregnant women below, so there is no wrong choice.

The importance of vegetables for pregnant women

During pregnancy, it is important to maintain a healthy diet. Unhealthy food can cause complications for the growth of mother and baby. A healthy diet rich in vegetables can help avoid complications, such as gestational diabetes and nutritional deficiencies, because it is rich in vitamins such as beta-carotene, vitamin C and folic acid. Vegetables also help babies develop healthy birth weight, reduce the risk of anemia, control blood pressure, and maintain maternal weight.

Types of vegetables for pregnant women

Basically, all types of vegetables contain essential substances for pregnant women. However, 11 types of vegetables are most recommended for consumption by pregnant women.

1. Sweet Potatoes:

Sweet potatoes are a source of vitamins A, B, C.

2. Asparagus:

These vegetables are rich in vitamins A, B, E, K.
 
3. Bits:

Beets are rich in vitamins and fiber. Beets can also help strengthen the immune system.

4. Broccoli:

Broccoli is a type of vegetable for pregnant women with high calcium, vitamin C, potassium and folic acid. These substances have been proven to help in reducing constipation.

5. Lettuce:

Lettuce is rich in vitamins A and C.

6. green beans:

Mung beans are rich in vitamins C, K and fiber.

7. Dark green vegetables:

Dark green vegetables are generally rich in fiber, carotene, and folate.

8. Parsley:

Besides being rich in protein, parsley is also rich in vitamin E and riboflavin.

9. Red Peppers:

Red peppers contain vitamin C, which is best consumed during the first trimester of pregnancy. Red peppers contain twice as much vitamin C than green peppers and three times more than orange peppers.

10. Tomato:

Tomatoes are rich in vitamins C, K and biotin.

11. leeks:

Green onions are equivalent to multivitamin tablets with minerals. Green onions are a source of calcium, like milk, which plays an important role in the development of baby's bones. In addition, calcium can help pregnant women reduce insomnia and leg pain.

Vegetables above contain substances that are very good for pregnant women. However, there is always a limit to the amount of consumption.

Total consumption of vegetables for pregnant women

Pregnant women are often hungry because they have to provide nutrition for fast-growing fetuses. Eating small portions of food is recommended to help alleviate digestive problems as a common symptom of pregnancy. Vegetables are the best source of energy, vitamins, minerals and fiber. For the record, avoid eating vegetables in cans because they contain preservatives which are harmful to the growth of the baby. In contrast, organic vegetables are highly recommended because they are not contaminated by pesticides.

Pregnant women are advised to consume about 2.5 to 3 bowls (about 500 grams) of vegetables a day. Vegetables can be eaten raw or boiled. Note that when you want to eat raw vegetables, make sure to wash them with running water until they are completely clean. The reason is that some types of bacteria can land and nest in raw vegetables.

Apart from eating healthy food, it is also important for pregnant women to get enough exercise and rest.

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