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Benefits of Green Vegetables to Beets for Pregnant Women, Moms Need to Know


Pregnant women need healthy and high quality food intake. Because, will determine the health condition, both for mother and baby.

When the baby is still a fetus, the food consumed by the mother will also be absorbed by the fetus in the womb. Therefore, during pregnancy, nutritional intake in food needs to be considered.

You have to choose the right type of food, eat it in the right amount, and at the right time.

That’s because any food that is unhealthy can harm and cause complications for both the mother and the baby. Meanwhile, a healthy diet can help avoid complications such as gestational diabetes.

Well, one type of healthy food that pregnant women should consume during pregnancy are vegetables that are rich in nutrients. As is well known, vegetables have low calories and are a great source of fiber and micronutrients, such as vitamins and minerals.

Reporting from the page Parenting First Cry, pregnant women are advised to consume 2.5 to 3 cups or about 500 grams of vegetables a day. Eating it raw or cooked, Mother. However, if eaten raw, make sure to wash it thoroughly first.

Vegetables are very important because they are rich in energy sources, vitamins, minerals, and fiber that pregnant women need. A person may take vitamin supplements, but vegetables cannot be replaced with supplements because fiber needs cannot be met by vitamin supplements.

Benefits of vegetables

Vegetables provide many benefits for pregnant women because they contain various important nutrients such as fiber, folic acid, vitamins and minerals. Lack of eating vegetables can cause the body to experience nutritional deficiencies, which can lead to various health problems.

Green vegetables such as spinach, kale, and broccoli are known to be the best for the health of the unborn baby. In addition, there are many types of vegetables that can ensure a pregnant woman’s body continues to receive a steady supply of nutrients.

Summarized from various sources, the following types of vegetables are beneficial for pregnant women and their babies, including:

1. Broccoli and green vegetables

Broccoli is one of the many green vegetables that have benefits for pregnant women. As it is known that green vegetables contain high folic acid to prevent birth defects in babies.

Fresh organic broccoli in an old metal colander shot on rustic wooden table.  This vegetable is considered a healthy salad ingredient.  Predominant colors are green and brown.  Low key DSRL studio photo taken with Canon EOS 5D Mk II and Canon EF 100mm f / 2.8L Macro IS USMBroccoli / Photo: iStock

“Women need to consume at least 400 mcg of folic acid every day at least one month before conception or conception and during pregnancy,” said Sara Tingle, practitioner of family nursing in Athens, Georgia, quoted from EatingWell.

Quoting HealthLine, broccoli contains a variety of vitamins and minerals, and is proven to be rich in fiber, which can help prevent or treat constipation. In addition, broccoli is rich in antioxidants which can help maintain the immune system.

2. Carrots

Vitamin A in carrots is known to have a very high nutritional content. It is recommended that in the early trimester of pregnancy, it is better if you eat lots of carrots to help the development of the fetus’s eyes.

Apart from that, carrots contain phosphorus in them, which helps prevent all kinds of pregnancy cramps. Not a few pregnant women may experience cramps and stiff muscles during pregnancy, Mother.

3. Paprika

Paprika is the main source of vitamin C which is useful for boosting immunity and preventing common ailments such as colds and coughs. These vegetables can also absorb some iron and help the baby’s brain growth.

Quoting What to ExpectResearch has found that eating peppers during pregnancy can help reduce the risk of complications, such as high blood pressure and preeclampsia.

4. Tomatoes

Tomatoes are a healthy vegetable choice for pregnant women, Moms. Quoting Mom Junction, tomatoes contain various vitamins, fiber and iron which are safe for consumption in moderate amounts, Mother.

In addition, tomatoes contain lycopene which functions to protect the body from cell damage and is able to prevent the oxidation of serum lipids that protect the heart. It helps reduce low-density lipoprotein (LDL) cholesterol levels otherwise known as bad cholesterol and triglycerides in the blood.

5. Bit

Although they are often called fruits, beets are a vegetable that is still in the same family as radish and other root vegetables. Beets are rich in vitamins and fiber and can help strengthen the immune system.

The book entitled ‘Superfoods for Pregnancy’ mentioned that beets are known to have antioxidant properties that can maintain body immunity. Pregnant women need a high level of immunity to avoid various diseases and infections.

In addition, iron in beets can improve hemoglobin levels or red blood cells which are useful for supplying oxygen. Iron is beneficial for the body because it helps reduce the risk of pregnant women developing anemia.

See also Mother, reveal the nutritional content of lettuce in the following video:

[Gambas:Video Haibunda]

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