Is it possible to eat sauerkraut during pregnancy and in what quantity

During the period of bearing a child, it is necessary to carefully approach the choice of food consumed. A wide range of minerals and vitamins is required for fetal development. One of the foods rich in these nutrients is sauerkraut. In this article we will figure out whether it is possible to eat a sauerkraut snack during pregnancy, how to use it, and what benefits or harm it can bring.

Can pregnant women eat sauerkraut

In the absence of contraindications, doctors recommend that expectant mothers use sauerkraut at all stages of pregnancy. Product:

• improves overall well-being;
• relieves toxicosis;
• normalizes metabolism and blood sugar levels;
• strengthens the immune system;
• prevents anemia;
• stimulates digestion, eliminating constipation and bloating;
• eliminates heartburn;
• frees the intestines from pathogenic microflora;
• strengthens the nervous system and normalizes sleep.

The composition and benefits of sauerkraut for pregnant women

Sauerkraut is a useful product, which contains a number of substances necessary for the development of the fetus:

• vitamins - A, groups B, C, E, K, PP;
• macro- and microelements - potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron, copper, iodine, manganese, selenium, zinc.

The nutritional value of the vegetable after fermentation is 19 kcal per 100 g of the finished product. The dietary fiber content is 2.2 g, which covers about 11% of the required daily value.

Before using sauerkraut for the first time, it is recommended to conduct a home allergy test. To do this, you need to drink a small amount of brine and monitor your health for half an hour. If there are no allergic reactions (rash, itching, sore throat, nausea, stomach pain), use is allowed.

In the early stages

Early in pregnancy sauerkraut is especially relevant for women.

It helps:

• fight the manifestations of nausea with toxicosis, which helps to improve appetite;
• strengthen the immune system with the participation of selenium and ascorbic acid;
• assimilation of protein foods with vitamin B6;
• improve the condition of hair and nails.

In the second trimester

The second trimester of pregnancy is more favorable, since the toxicosis has already passed. However, symptoms inherent to this period appear:

• heartburn - cabbage pickle will help get rid of it;
• anemia - it is prevented by selenium, which promotes the active absorption of iron;
• hemorrhoids - the softening of feces occurs due to fiber.

In the third trimester

In the last trimester of pregnancy, every woman is actively gaining weight. Sauerkraut:

• hearty, but low in calories;
• slows down the accumulation of fat and frees the body from excess carbohydrates due to the content of tartronic acid;
• increases blood clotting due to vitamin K;
• has a choleretic effect and reduces edema.

How, how much and in what form it is correct to eat

The product is recommended for use at any time, the main thing is compliance with the measure. 100-200 g per day is sufficient for a favorable pregnancy.

The main ingredients required for fermenting cabbage:

1. White cabbage or red cabbage - only mature heads.
2. Carrots, apples, celery stalks, cranberries, barberries, raisins - to add extra flavor and vitamins to the dish.
3. Spices - cumin, black and red pepper, anise, fennel, dill, bay leaves.
4. Dishes - only glass, enamel or wood.

Depending on your taste preferences, it is possible to use sauerkraut as part of a salad with fresh vegetables, herbs, vegetable oil, or in pure form - in a small amount as a side dish for the main dish.

Pickles are made on their own or bought in a store. Pay attention to the conditions, shelf life and appearance of the product. A gray tint of cabbage is unacceptable, it must be completely covered with brine. Consistency - not too hard, but crispy, spicy smell, spicy taste.

Important! Drinking cabbage brine and sauerkraut itself should never be consumed on an empty stomach - only after a meal. The acid contained in the product can corrode the walls of the stomach, which will provoke the development of gastritis.

Cabbage soup with sauerkraut

Ingredients required for cooking cabbage soup:

• 0.5 kg of sauerkraut;
• 1 head of onion;
• 1 carrot;
• 60 g flour;
• 60 g butter;
• 3-4 potatoes;
• 200 g of beef with bone;
• 0.5 l of water;
• salt and spices to taste.

Preparation:

1. Put beef, onions, carrots in cold water and cook the broth until tender for 1-1.5 hours.
2. Remove the beef and vegetables and cut into cubes.
3. Strain the broth, bring to a boil, add squeezed sauerkraut, a few diced potatoes.
4. Fry the flour in a dry frying pan until golden brown, then in butter for 2-3 minutes.
5. 5 minutes before the potatoes are ready, put the flour sauté, meat, onions, carrots and spices. After the indicated time, the cabbage soup is ready to eat.

Is it possible for pregnant women to salt cabbage for the winter: recipes

We offer several simple recipes that are suitable for pregnant women.

Sauerkraut in its own juice

Ingredients:

• a head of cabbage weighing up to 1 kg;
• 1 medium carrot;
• 5 g sugar;
• 45 g of salt.

Preparation:

1. Chop the head of cabbage, add coarsely grated carrots.
2. Salt the mass, add sugar, mix well and squeeze the juice with your hands.
3. Leave the cabbage under the press for 3 days at room temperature.
4. Stir twice a day to relieve excess air and prevent bitter taste.
5. After 3 days, transfer the finished cabbage to sterilized jars and seal or leave in the refrigerator for consumption.

Instant cabbage

Ingredients:

• a head of cabbage weighing from 1 to 1.5 kg;
• 1 carrot;
• 100 g sugar;
• 50 g of salt;
• 10 Art. l. vinegar;
• 0.5 l of water;
• 5 pieces. black allspice peas.

Preparation:

1. Chop the head of cabbage and mix with coarsely grated carrots.
2. Pour sugar and salt into cold water, add vinegar and oil.
3. Bring to a boil and cook for 1-2 minutes.
4. Pour vegetables with ready-made chilled brine and install a press. After 3-4 hours, the dish is ready to eat.

Crispy sauerkraut

Ingredients:

• cabbage weighing up to 2 kg;
• 3 carrots;
• 30 g sugar;
• 30 g of salt;
• 2-2.5 liters of water.

Preparation:

1. Cut the cabbage into strips, grate the carrots, gently, without pressing on the food, mix with your hands.
2. Put the vegetable mixture in a 3-liter jar, tamping slightly.
3. Add salt, sugar and cold water to the top of the container.
4. Cover the jar with gauze and place in a deep bowl to drain the juice.
5. Seal with a lid and refrigerate. After 3 days, the dish is ready to eat.

Contraindications and possible harm

Sauerkraut during pregnancy has a number of contraindications:

1. Hypertension, diseases of the kidneys and urinary system, the presence of edema. This is due to the high salt content in the dish, which is able to retain fluid in the body. It is allowed to use no more than 1 tbsp. l. in a day.
2. Diabetes and excess weight.Sugar is used during fermentation, so sauerkraut has a high glycemic index, which affects blood sugar levels and weight gain.
3. Women with gastritis with high acidity or stomach ulcers, sauerkraut will have to be excluded from the diet altogether, since the product contains organic acids.
4. Flatulence. Souring is accompanied by a fermentation process, so the finished product can cause increased gas formation in the intestines. To remove fermentation products, sauerkraut is washed with water before use.
5. Ulcerative formations in the gastrointestinal tract. Sauerkraut contains an acid that can corrode the walls of the stomach and irritate the mucous membrane.

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Conclusion

Sauerkraut is a healthy product for a pregnant woman. It saturates the body of the mother and the unborn baby with vitamins and minerals. However, it is better to consult a doctor and eliminate possible risks. It is also important to remember the measure - no more than 200 g per day.