The pregnant woman keeps eating these 5 vegetables, raising the healthy pink baby from the womb

Good vegetables for pregnant women

Asparagus

Asparagus is a food rich in folic acid and high in vitamins including vitamin D, K, . These substances have the ability to support children to develop more stable and comprehensive. Pregnant women should eat one cup of asparagus every day to provide enough vitamin K necessary for the body. This helps prevent malformations in the neural tube. Some suggested ways to make asparagus are stir fry beef, chicken, shrimp, mushrooms, etc.

Broccoli

Cauliflower (broccoli) not only contains a lot of iron but also has a high content of folic acid. Both of these two substances play an important role in providing adequate nutrients to keep pregnant women healthy during pregnancy. The way to prepare this vegetable is quite simple, just boil it, stir fry with beef or use it to cook soup is delicious.

Okra

Okra is one of the best vegetables for pregnant women to eat. On average, 1 gram of okra contains up to 36.5g of folic acid and lots of laxative fiber and minimize the common constipation during pregnancy. Especially okra also has quite low calories so pregnant women do not need to worry about the problem of increasing blood sugar when eating a lot.

Spinach

Amaranth is recommended by many experts for pregnant women in the first 3 months of pregnancy. Because it contains many protid, lipid, calcium, glucid and vitamins, . The main use of these substances is diuretics, body heat to make pregnant women feel more comfortable when morning sickness. Amaranth soup is extremely easy to eat, fast digesting and simple processing.

Vegetable spinach

One of the vegetables that is good for pregnant women is spinach. Vegetables help pregnant women reduce cholesterol and control their weight. Especially in vegetables containing a type of mucus with the ability to laxative and constipation effective. There is also vitamin C that helps fight inflammation.

The menu of vegetables for pregnant women

Pregnant women should eat 2 cups of fruit juice and 2.5 to 3 cups of vegetables daily. To make it easier to quantify, here's the weight of vegetables, bulbs, and fruits equivalent to a cup:

1 cup raw or cooked vegetables

2 cups dark green vegetables

1 cup fruit smoothie or juice

1 cup vegetable juice

Two small bananas or one large banana

Half a cup of dried fruit

An orange, a small grapefruit, a pear, half an apple

Note that one cup is quantified based on volume. It is equivalent to about 240 ml.

To diversify the nutrients needed by the body, the mother should change a variety of vegetables at each meal. Vary based on color, for example if you eat green vegetables in the morning, then you should eat cabbage or pumpkin. The next day you can eat broccoli, tomatoes, beetroot .

Fresh fruits are best, but you can also eat dried or frozen fruit to make your skin look better than food to avoid the boredom of repeating the same taste.