Is it possible to eat cabbage during pregnancy

It is important for a pregnant woman to pay special attention to the diet in order to prevent a deficiency of minerals and vitamins. Experts advise expectant mothers to consume as many vegetables as possible, which provide the body with useful components. Cabbage ranks high on the recommended list.

Is it possible for pregnant cabbage

It is recommended to eat cabbage during pregnancy, but in moderation and in the absence of contraindications.

Fresh

Unprocessed vegetables contain the most nutrients. Is it possible to fresh cabbage for pregnant women? Yes, you can - moreover, its use is relevant throughout the entire period of bearing a child.

In the first trimester, vegetables are beneficial because of their folate. It participates in the formation of the fetal neural tube and prevents the development of malformations of the nervous system.

Reference! Most folic acid (41% of the daily value per 100 g) is found in cauliflower, the least (7%) in red cabbage.

The need of a pregnant woman for iron and calcium increases several times - all types of vegetables contain them. Thanks to vitamin C in the composition, the expectant mother strengthens the weakened immune system. Vitamin K, which is especially rich in white and red cabbage and broccoli, prevents unwanted bleeding. Potassium removes excess fluid from the body, helps to relieve edema.

This is a valuable, but low-calorie product, therefore it allows you to keep your weight in the norm. Values ​​per 100 g for different types of vegetables:

• broccoli - 34 kcal;
• color - 30 kcal;
• red head - 26 kcal;
• white cabbage - 25-28 kcal;
• Beijing - 16 kcal.

Starting from the 25th week, when pregnancy enters the third phase, the size of the fetus increases rapidly. Because of this, the pressure on the internal organs of the mother is felt more intensely. Such processes sometimes provoke constipation, which is undesirable for a pregnant woman. Eating fresh cabbage salads will help prevent them.

Stew

Braised cabbage - an excellent remedy for edema. It is recommended not to add salt to the dish. Drinking is allowed in unlimited quantities: the fiber will still absorb all the excess. As a result, the expectant mother will no longer need additional intake of diuretics.

The stew is highly digestible, which is important for women with digestive problems. An interesting option is a mix of white cabbage, cauliflower and broccoli. A large amount of protein in such a dish saturates the body, while not rewarding excess calories.

Although some nutrients are lost during cooking, most of the beta-carotene, vitamins K, B and minerals are retained, making the stew almost as valuable to consume as fresh cabbage.

Pickled

Eating pickled cabbage during pregnancy is allowed, but with a moderate content of salt and vinegar, which provoke puffiness and heartburn, respectively.

The acidic product helps to cope with the symptoms of early toxicosis, strengthens the nervous system and improves metabolism. When in the first trimester a woman is drawn to something salty or sour, pickled cabbage perfectly satisfies the taste buds.

Moderate consumption of the dish compensates for the deficiency of salt and vitamins, and thanks to the content of folic acid, it helps to avoid disorders in the development of the child's nervous system.

The benefits of cabbage for pregnant women

There are more than 100 varieties and varieties of vegetables, each valuable in its own way and has a rich taste.Let's consider the most popular cultures.

Colored

Such a vegetable recommended for pregnant women. Best of all, it retains its properties and pleasant taste when stewed.

The rich composition of cauliflower and its benefits during pregnancy:

• folic acid (41% of the daily value in 100 g) is involved in the development of the baby's brain and the formation of the placenta;
• vitamin B6 (8%) helps in normal embryonic growth and cell reproduction;
• vitamin C (100%) strengthens the defenses of the woman's body, acts as an antioxidant;
• calcium (3%) keeps the developing bones and teeth of the child normal;
• sulfur (8.5%) removes toxins;
• potassium (8%) prevents muscle spasms in the expectant mother, strengthens the heart;
• sodium (1%) together with potassium - natural electrolytes, maintain a normal water balance;
• vitamin K (13%) prevents bleeding;
• iron (8%) prevents anemia;
• niacin (5%) participates in the formation of the skin, digestive and nervous systems of the unborn child;
• fiber (12%) normalizes bowel function, prevents constipation, improves bile secretion.

Beijing

Chinese cabbage very useful for expectant mothers, especially raw - in salads, seasoned with sour cream or vegetable oil.

Thanks to the iron in the composition (1.7% of the norm), the product prevents anemia, fights drowsiness, increases the overall tone of the body, normalizes blood pressure, and strengthens nails.

Folic acid (20%) prevents the appearance of birth defects in the fetus.

Vitamin B6 (11.6%) is important for the nervous system, participates in the metabolism of amino acids and lipids.

Reference! The vegetable is rich in vitamins C (30%), K (36%).

Eating Peking cabbage, a pregnant woman satisfies the feeling of hunger, saturates the body with valuable elements, while not gaining extra pounds.

White-headed

This type of cabbage is allowed for consumption on a daily basis, and only 200 g per day provide the need for vitamin C by 100%.

The benefits of the vegetable:

1. Dietary fiber increases in size when it enters the stomach, which provides a feeling of fullness and helps control the amount of food eaten.
2. Vitamins of group B, C, E, K, PP, U in cabbage strengthen blood vessels, reduce fatigue, relieve irritability, and reduce the risk of oncology.
3. Folic acid (24% of the norm) is involved in the normal formation of the fetal neural tube.
4. Potassium, calcium, iron, sodium, fluorine, zinc, manganese, magnesium, phosphorus normalize the work of the heart muscle and blood vessels, participate in the normal construction of the skeleton, strengthen teeth, nails and hair, support immunity.

Redhead

Red cabbage contains a pigment called anthocyanin. It improves the functioning of the cardiovascular system, has antioxidant properties. The vegetable helps in the fight against toxicosis, prolongs youth and beauty.

Important! Thermally processed red cabbage loses some useful properties, so it is better to eat it raw. It is recommended to chop the leaves as thin as possible, since in their structure they are tougher than that of white cabbage.

The vegetable contains phytoncides, which are known for antibacterial properties. Selenium (1.5% of the norm per 100 g) is involved in metabolic processes, fiber (10%) normalizes digestion. Silicon (93%) strengthens hair, reduces fatigue, and is important for the absorption of other microelements.

Red cabbage also contains:

• minerals: potassium, calcium, magnesium, iron, manganese;
• vitamins: C, K, group B, beta-carotene.

Broccoli

Broccoli is rich in protein (5% DV) and beta-carotene (7%), vitamins C (99%), K (85%), silicon (260%), and boron (264%). Lutein and zeaxanthin (23%) support vision.

Reference! Broccoli broth contains purines, which, when consumed in large quantities, risk gout. The vegetable itself is taken for food, the broth is drained.

Useful properties of broccoli:

• exhibits antibacterial effect;
• restores the salt balance in the body of the expectant mother;
• prevents constipation;
• strengthens the nervous and immune systems;
• helps in the normal structure of the fetal skeleton, its nervous system and blood formation.

Limitations and contraindications

The use of cabbage for pregnant women is not contraindicated, but in some cases it is better to limit it:

1. Fermented a vegetable can provoke puffiness if the expectant mother has a predisposition.
2. It is better to prefer stewed cabbage to fresh cabbage if there are problems with the gastrointestinal tract (gastritis or ulcers, pancreatitis), liver disease, thyroid disorders.
3. Since the vegetable causes increased gas formation, it is used with caution by those who are uncomfortable with this fact.
4. With kidney disease, problems with the respiratory system, hypertension, increased acidity of the stomach, spasms of the intestines, cabbage is eaten in minimal quantities or excluded from the diet.

It is believed that the more products a woman tries during gestation, the less prone to allergies the baby will have: all products will be familiar to him from the womb.

Conclusion

In the diet of the expectant mother, the presence of all types of cabbage is desirable. It is best to alternate or combine vegetables to get the most benefit. White and red cabbage, Chinese cabbage, broccoli - sources of fiber, vitamins C and K, cauliflower will fill the lack of silicon, ascorbic acid and boron, omega-3 fatty acids.