In what trimester is it useful to eat carrots during pregnancy

Pregnancy is the most important period in a woman's life: all 9 months, the expectant mother treats her health and nutrition with caution and special attention. It would seem that carrots are a harmless vegetable filled with vitamins, but during pregnancy even it can be both useful and dangerous for mother and fetus.

In the article we will tell you what are the benefits and dangers of a root crop, when and how it is best to eat it.

Unique properties of carrots

The first thing that comes to mind when talking about the uniqueness of an orange vegetable is its beneficial effects on vision. But this is far from the only useful property that it possesses.

Due to its composition, carrots:

• helps the body resist infections and viruses;
• supports the child's body in intrauterine development and growth;
• restores the intestinal microflora, fights dysbiosis;
• cleanses the body of reactive substances;
• increases potency in men;
• normalizes the work of the gastrointestinal tract;
• prevents vascular diseases;
• cleanses the body of toxins and heavy metal salts;
• heals, reduces pain from wounds, burns and ulcers;
• protects the kidneys and gallbladder from stone formation.

Table of the chemical composition of carrots (per 100 g of product).

Carrots are used in folk medicine and cosmetology, the root vegetable increases the elasticity of the skin, and makes the hair stronger and shinier. The benefits of carrots will not decrease, even if they are boiled or baked, moreover, heat treatment gives the orange vegetable additional value - antioxidant properties increase.

Special benefits of carrots for women

For women, carrots are a source of valuable vitamins (PP, groups B, E, C, K, A), Vitamin C promotes collagen production, slows down skin aging. The vegetable activates metabolic processes in a woman at the cellular level, has a beneficial effect on the genitourinary system, removes sand and small stones from the kidneys.

Benefits for pregnant women

Particular benefit pregnant women bring a substance called "carotene", which is converted into vitamin A... The importance of the substance lies in the fact that it supports the vision of a pregnant woman, which often loses its sharpness due to increased stress. Carotene not only slows down the aging of the skin, but also triggers the regeneration processes, and also has a positive effect on the formation of the organs of vision and skin of the fetus.

The effect of carrots on the body of a pregnant woman and a fetus differs at different periods of gestation. During pregnancy, divided into three trimesters, the organisms of the mother and the baby are exposed to different loads and change their needs.

First trimester

In the first period of pregnancy, a woman is most acutely aware of the changes taking place with her. One of the signs of the onset of pregnancy is toxicosis in the early stages, which is able to deliver great physical and psycho-emotional discomfort, to take out of the usual rhythm of life.

Carrots, thanks to vitamins A, B, C, K, helps to cleanse the blood and increase hemoglobin levels... The root vegetable is able to reduce the symptoms of toxicosis - nausea, dizziness and lethargy. In the first trimester, colds and viruses are extremely undesirable, since the treatment of pregnant women with pharmaceuticals is not always acceptable, and natural ones are allowed with rare exceptions. Carrots protect the body of a pregnant woman and increase her immunity.

Second trimester

The second trimester is accompanied by the active development of the fetus and an increase in the needs of the mother's body for vitamins and minerals. During this period of time, it is important for a woman to get a sufficient amount of phosphorus, calcium, magnesium, iodine, and folic acid from food. The elements form the brain of the unborn child, as well as its nervous and skeletal systems.

Important. The mother's body needs iron, calcium, magnesium, potassium, sodium, as well as vitamins E and C. All these vitamins are part of the orange root vegetable. Eating carrots in the second trimester is essential for every pregnant woman.

Third trimester

In the third trimester, the fetal nervous system is formed, in which the B vitamins obtained from carrots play an important role. In the 3rd trimester, the root vegetable helps the expectant mother to cope with constipation and frequent urge to urinate. These problems are successfully dealt with by the fiber, calcium and vitamin K contained in the orange root vegetable.

Carrots have a low calorie content, therefore, they are safe to eat if you are overweight. It is eaten raw and boiled, as part of salads or as an independent dish, for example - grated carrots with sugar.

What is the danger of eating carrots during pregnancy

An excess of carotene in the body of a pregnant woman leads to fetal malformations. Women are recommended to consume 1-2 medium root crops per day. Also, carrots can cause allergies in the expectant mother.

Contraindications to use:

• pancreatic disease;
• ulcer stomach in the acute stage;
• diabetes.

It is categorically impossible to eat a root vegetable if, after eating it, the palms are colored in a yellowish-orange color. You can not eat carrots for those pregnant who have previously been allergic to the root vegetable.

Recommendations for use

Carrots are recommended for use during pregnancy in any form. Boiled carrots are a part of soups, meat and vegetable dishes, salads. The baked root vegetable is found in poultry and fish dishes. Raw carrots are eaten in the form of sticks, which are dipped in sauce, in solid form with sugar or cheese, as part of vegan rolls and salads. Also squeezed from raw carrots juice and bake pies.

Carrots are paired with stewed potatoes and boiled rice. Carrots fried in oil, added to potato or cereal dishes, give them not only a beautiful color, but also a pleasant sweetish taste.

Fish, baked on a pillow of root vegetables cut into rings, acquires a pleasant vegetable flavor and a lot of vitamins transferred by carrots to meat.

Raw, uncut carrots are good for the mouth as well. A hard vegetable is a natural toothbrush that cleans the gaps between teeth.

When consuming an orange vegetable, the main thing is to adhere to the recommendations for the amount of consumption per day.

Recipes

Consider a few simple recipes from carrots, such dishes can easily be prepared by any pregnant woman.

Carrot mousse

A delicious and healthy chilled treat that will not cause problems for your figure.

Ingredients:

• carrots - 750 g;
• milk - 350 ml;
• butter - 10 g;
• walnuts (chopped) - 2 tbsp. l .;
• apricot jam - 2 tbsp. l .;
• wheat flour - 1 tbsp. l .;
• starch - 1 tbsp. l.

Preparation:

1. Grate the carrots.
2. Transfer the vegetable to a deep saucepan, pour over the milk (leaving 100 ml of milk).
3. Cook over low heat, covered for 20 minutes.
4. Add butter and jam.
5. Cook for another 10 minutes.
6. Punch the carrot mass with a blender to a puree consistency.
7. Mix starch with flour and dilute in the remaining 100 ml of milk.
8. Pour in a thin stream into the carrot mixture.
9. Cook for another 10-15 minutes.
10. Grind the nuts in a coffee grinder and add to the carrot mass.
11. Remove from heat, arrange in tins and refrigerate.

Carrot juice for the winter

Morkovny is the champion among juices by the amount of nutrients, in addition, it is very tasty.

Ingredients:

• water - 1 l.;
• ripe carrots - 1 kg;
• sugar - 1-2 tablespoons (to taste).

Preparation:

1. Wash carrots, peel them, wash again.
2. Cut the root vegetable into small cubes or slices, grind it in a blender.
3. Add water (300-500 ml) to the carrot gruel, mix.
4. Bring to a boil, remove the foam.
5. Cook over low heat until the carrots are soft.
6. Remove from the stove and wait for the workpiece to cool.
7. Prepare sugar syrup from the remaining water and sugar, cook for about 10 minutes until the sugar is completely dissolved.
8. Beat the carrot puree with a mixer until smooth.
9. Pour into an enamel pot, add syrup and simmer for about 5 minutes, stirring regularly.
10. Pour the juice into sterilized jars, tighten with metal lids.
11. Put the jar upside down, cover.
12. After complete cooling, remove for storage.

Carrot and pumpkin juice for the winter

The most vitamin juice of two-component drinks. Pumpkin is not only hypoallergenic, but also a dietary product containing vitamin K, which is useful for blood clotting, as well as vitamin T, which has a beneficial effect on metabolism. There is more iron in pumpkin than in apples.

We offer the fastest recipe that involves hot-filling canning.

Ingredients:

• pumpkin - 1 kg;
• carrots - 1 kg;
• sugar - 150 g (to taste);
• water - 1 glass;
• citric acid - 10 g.

Preparation:

1. Wash the carrots, peel and wash again.
2. Cut the vegetable into small pieces or grind it on a grater or in a meat grinder.
3. Peel the pumpkin, wash, cut into small pieces.
4. Put vegetables in a saucepan, add some water.
5. Cook over low heat until tender.
6. Rub the vegetable mixture through a sieve.
7. Pour the workpiece back into the saucepan, bring to a boil.
8. Add sugar, citric acid and simmer over low heat for 5 minutes.
9. Pour the juice into hot sterilized jars and close them with sterilized lids.

Carrot juice in a juicer with tomatoes and peppers

This unusual juice is not only tasty and healthy, but also excellent as a base for sauces and dressings. The juice contains carotene from carrots, B vitamins from tomatoes, vitamin C from peppers.

Ingredients:

• tomatoes - 1 kg;
• sweet bell pepper - 2 pcs.;
• carrots - 2-3 pcs.;
• salt to taste.

Preparation:

1. Wash the tomatoes, remove the stalks, make a cross-cut in the region of the stalk, blanch (dip in boiling water for a couple of seconds, then immediately in cold water). While the tomatoes are warm - remove the skin, remove the seeds, cut.
2. Wash the pepper, peel and chop.
3. Wash carrots, peel, wash again and chop.
4. Run the vegetables one by one through the juicer.
5. Pour the juice into a saucepan, add salt.
6. Cook over low heat for about 15 minutes, remove the foam.
7. Pour the juice into boiling sterile jars.
8. Close tightly, turn upside down, leave to cool completely, then transfer to storage.

Korean carrots

Uncooked pickled spicy carrots are a tasty and healthy salad that's easy to make at home.

Ingredients:

• carrots - 1 kg;
• garlic - 2 heads;
• ground black pepper - 0.5 tsp;
• ground red pepper - 0.5 tsp;
• salt - 0.5 tsp;
• sugar - 2 tbsp. l .;
• vinegar - 3 tbsp. l .;
• vegetable oil - 0.5 cups.

Preparation:

1. Wash carrots, peel, grate on a special Korean-style carrot grater.
2. Add black pepper, red pepper, vinegar, salt, sugar, crushed garlic.
3. Mix.
4. Heat vegetable oil to a boil in a frying pan.
5. Add boiling oil to the grated root vegetable, stir again.
6. Fold the Korean-style carrots into a serving container.

Carrot cutlets

Ingredients:

• large carrots - 3 pcs. (600 g);
• chicken egg - 3 pcs.;
• vegetable oil (for frying) - 30-50 g;
• flour - 100 g;
• salt - 1 pinch.

Preparation:

1. Peel and wash the carrots.
2. Grate the vegetable on a coarse grater.
3. Add 3 beaten eggs, flour and salt to the root vegetable.
4. To stir thoroughly.
5. Preheat a frying pan. Pour 2-3 tbsp. l. vegetable oil.
6. Put the cutlets into the frying pan with a tablespoon. Cook cutlets over low heat, covered, frying on both sides until golden brown for 4-5 minutes.
7. Add oil as needed, 1 tbsp. l.

The opinion of obstetricians-gynecologists

Experts emphasize the importance of correct and moderate use of carrots by pregnant women.

Irina Leontieva, Moscow: “When they ask me if it is possible for pregnant women to take carrots, I say that this vegetable is the easiest and almost safest way to saturate the body of a pregnant woman with vitamins and minerals. But the most important thing I can recommend is moderation in its consumption. Two root vegetables a day is a safe dose for pregnant women in any trimester. Fresh carrots during pregnancy are as useful as boiled ones. "

Anna Borisova, Tomsk: “I recommend my pregnant patients not to drink fresh carrot, but to eat fresh and boiled carrots. The fact is that the juice contains a lot of sugar, which immediately enters the bloodstream, causing a jump in insulin. If you eat carrots with pulp, then the fiber gets into the stomach, which is not so easy to process, therefore, the release of sugar is not so fast.

Conclusion

Doctors recommend eating carrots in moderation during pregnancy. Women with stomach ulcers, pancreatic diseases and diabetes are advised to completely eliminate the orange root vegetable from their diet.

A variety of dishes can be prepared from carrots, which, regardless of the presence or absence of heat treatment, are saturated with vitamins that will support the mother and the growing body of the child.