The knowledge of eating vegetables and fruits for pregnant women

The diet and health of pregnant women have attracted more attention. There is a science to eating vegetables and fruits for pregnant women. Let’s learn about it together.

The role of fruits and vegetables

It is an indispensable food in people's lives and occupies a large proportion in the diet. It has very low protein and lipid content, contains a certain amount of carbohydrates, and is rich in inorganic salts (calcium, potassium, sodium, magnesium, etc.) and certain vitamins (vitamin C and carotene, etc.).

Vegetables and fruits have good sensory properties, can increase appetite, help digestion, and are of great significance in maintaining normal intestinal function and enriching the diversity of diet. Especially during pregnancy, when there are severe pregnancy reactions, poor appetite, and constipation, eating some vegetables and fruits can alleviate pregnancy reactions. In addition, eating more vegetables and fruits during pregnancy is an important way to ensure the supply of minerals and vitamin C, which is beneficial to the health of pregnant women and the growth of babies.

Choose fruits and vegetables scientifically

There is still a certain amount of knowledge in the selection of vegetables and fruits. Generally speaking, dark-colored vegetables and green peppers, carrots, leeks, cauliflower, etc. are rich in chlorophyll, folic acid, tail-carotene and vitamin C and other important nutrients needed by pregnant women, and pregnant women can eat them regularly.

In addition, there are also differences in the time of selection. Generally speaking, freshly picked fruits and vegetables are more nutritious than vegetables that have been stored for a long time. For example, compared with cabbage that has been stored for a long time, fresh cabbage not only tastes better but is also richer in nutrients.

Pay attention to cleaning before eating

Before eating, fruits and vegetables should be washed with special detergent to avoid residual pesticides that may harm the human body. When processing vegetables, wash them before cutting to avoid loss of nutrients. Cut vegetables should not be stored for too long to avoid the production of harmful substances - nitrite. Do not use copper pots to cook, and cook quickly over high heat. Do not throw away the soup to reduce the loss of nutrients.

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