Can pregnant women eat cherry tomatoes? Is it good for pregnant women to eat cherry tomatoes?

The nutritional value of tomatoes is very high, so can pregnant women eat them during pregnancy? Let's talk about it:

Can pregnant women eat cherry tomatoes?

For pregnant women, cherry tomatoes can be eaten. But it is still recommended to pay attention to the amount of food. Pregnant women should have a balanced diet and take in nutrients from multiple aspects, so it is better not to eat too much of anything.

Is it good for pregnant women to eat cherry tomatoes?

1. The lycopene contained in cherry tomatoes can protect pregnant women from carcinogens in cigarettes and automobile exhaust, which is beneficial to the healthy growth of the fetus;

2. Lycopene has sun protection function, and eating cherry tomatoes can help pregnant women protect against the sun; finally, cherry tomatoes have a good beauty and skin care effect, and eating cherry tomatoes can also help pregnant women prevent skin deterioration during pregnancy.

3. When the human body lacks vitamin A, the eyes will become dry after looking at the computer for a long time. Cherry tomatoes are rich in vitamin A, ranking among the best in fruits and vegetables.

4. Cherry tomatoes are also rich in vitamin C and vitamin P, which can remove free radicals and have strong antioxidant capacity, thereby protecting the cell's deoxyribonucleic acid and preventing gene mutations.

Precautions for pregnant women to eat cherry tomatoes

1. Before eating, be sure to soak the fruits and vegetables in clean water for 15 minutes, wash them clean, and then eat them. This kind of fruit is generally grown in a greenhouse and contains a lot of pesticides.

2. Cherry tomatoes are cold in nature, so people with cold stomach should avoid eating raw and cold tomatoes.

3. It is not advisable to eat green tomatoes raw, because unripe tomatoes contain a high level of the toxic substance tomatine. Eating them raw can cause dizziness, nausea, and vomiting, and in severe cases can even be fatal.

4. Do not cook for too long. Adding a little vinegar during cooking can destroy the harmful substance tomatine.

5. Patients with acute enteritis, bacillary dysentery and active ulcers should not eat it.