Is it possible to eat parsley during pregnancy

Pregnancy is a special period in the life of every woman. Having learned about their excellent position, expectant mothers first of all revise their diet, choosing only healthy foods.

Parsley is considered a healthy herb, but can pregnant women eat parsley? The article contains all the information about this greenery and the features of its use during the period of bearing a child.

Unique composition of parsley

It contains many vitamins and minerals:

• B vitamins - have a positive effect on the nervous and cardiovascular systems;
• vitamin C - helps the body fight infections;
• vitamin PP - has a positive effect on metabolism;
• vitamin A - slows down cell aging, improves immunity;
• vitamin E - increases the chances of conception;
• vitamin K - promotes rapid healing of skin wounds;
• magnesium - supports muscle tissue and the nervous system;
• calcium - strengthens bones;
• iron - helps the circulatory system;
• zinc - stimulates the brain and increases sexual activity.

Given the rich composition of parsley, it definitely benefits the body, but during pregnancy there are periods when it is categorically contraindicated by doctors.

Benefits for the female body

If a woman is just planning a pregnancy, she should definitely include this greens in her diet: add it to any dishes or eat it fresh. Vitamin E in the composition of greens has a beneficial effect on the process of conception, as well as vitamin B9 (folic acid), which doctors recommend to all women planning a pregnancy.

Important! If a woman has problems conceiving, it is worth contacting a gynecologist. Eating parsley in food only supports the female body, but does not cure serious problems.

Is it possible to eat parsley during pregnancy

Parsley during pregnancy has certain contraindications, they mainly depend on the period and course of pregnancy.

In the first trimester

At the very beginning of pregnancy, the female body experiences great stress. The hormonal background changes significantly, tuning in to protect the fetus from adverse effects. Immunity decreases in the first trimester and becomes vulnerable to bacteria and microorganisms. Eating parsley in the early stages increases the protective properties of the body.

If it is so useful, then the question arises - why shouldn't pregnant women have parsley? The fact is that it contains substances that tone the muscle organs, because of this, in the early stages of pregnancy, the likelihood of miscarriage increases.

Note. In ancient times, parsley was a popular abortion aid. In the first weeks of the unwanted situation, the woman consumed a large amount of parsley for a miscarriage.

If a pregnant woman loves parsley and she has not had cases of uterine tone, herbs in moderation are included in the diet as a seasoning for dishes.

In the second trimester

The most tender period of pregnancy is over, and the body is used to all the changes. If there were no problems with tone in the first trimester, then in the middle of pregnancy you can safely include parsley in the diet. It contains calcium, which is important for the formation of fetal bones, has a beneficial effect on the nervous and circulatory system, and saturates the pregnant woman's body with iron.

Despite all the benefits, greens are included in the diet with caution. In the second trimester, it is recommended to consume no more than one bundle per day, unless there are special recommendations from a doctor.

Important! Pregnant women at any time are allowed to eat only fresh or dry herbs. Parsley juice contains a high concentration of active substances, its use can lead to hypertonicity of the uterus in all trimesters of pregnancy.

In the third trimester

At the end of pregnancy, many women suffer from anemia. This is a dangerous condition, if left untreated, it will lead to oxygen starvation of the child. Moderate consumption of greens will protect the mother's circulatory system from hemoglobin loss. Calcium in the composition has a beneficial effect on bone tissue and strengthens the teeth of a pregnant woman. Parsley reduces swelling, which is also a common problem in the final stages of pregnancy.

The recommended amount of greens is one bunch no more than once a day. Frequent use threatens with hypertonicity of the uterus, which in the last stages is dangerous with premature birth.

Benefits of parsley during pregnancy

If the greens are consumed in moderation, it will only benefit the mother and child. The antioxidants in the formula help prevent:

• nervous irritability and insomnia;
• a sharp increase in body temperature;
• problems with blood vessels;
• joint pain;
• inflammatory processes.

A decoction of parsley is useful for pregnant women, but not for ingestion, but to improve skin condition head and hair and to relieve puffiness legs with masks and trays.

It is interesting:

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Contraindications during pregnancy

The specific contraindications for a healthy pregnant woman are minimal. If there are no problems with tone, allergies to greens or problems with the kidneys, thyroid gland, greens are introduced into the diet starting from the second trimester of pregnancy.

Interesting fact. In ancient Egypt, parsley was used only as an ornamental plant and medicine; it began to be consumed much later.

Recommendations for eating parsley during pregnancy

A safe and healthy portion for a pregnant woman is no more than 15 g of herbs per day. A dangerous portion - 80-100 g. Pregnant women are strongly discouraged from eating such an amount of greens, otherwise the consequences for the child are difficult to predict.

The most useful option is fresh greens, which have the highest content of vitamins and minerals. The dry seasoning will give the dishes a special taste and will also benefit the body.

Parsley recipes for pregnant women

Here are some options for pregnant women.

Chicken wings in sour cream sauce with garlic and parsley

You will need:

• packaging of chicken wings;
• sour cream - 200 g;
• garlic - 2 cloves;
• parsley - 10 g;
• olive oil - 1 tbsp l .;
• salt, pepper - to taste.

Method of preparation: place the chicken wings in a deep baking sheet, season with salt and pepper to taste, add olive oil and distribute evenly over all the wings. For the sauce, combine sour cream, garlic and parsley. Sprinkle over the wings. Preheat oven to 190 ° C and bake for 40 minutes.

Pumpkin puree soup with herbs

You will need:

• pumpkin - 500 g;
• cream 10% - 200 ml;
• olive oil - 1 tbsp l .;
• parsley, dill and cilantro - 1 branch each;
• salt, pepper - to taste.

Method of preparation: boil the pumpkin until tender, immerse it in portions in a blender, add cream, olive oil, salt and pepper.Whisk all ingredients until smooth. Sprinkle with herbs generously when serving.

Puff pastry pies with cheese and parsley

You will need:

• puff pastry packaging;
• cheese "Gouda", "Russian" or other - 200 g;
• parsley - 10 g;
• butter - for lubrication.

Method of preparation: Roll out the dough a little and cut into equal rectangles. Place a piece of cheese on one side and sprinkle with finely chopped parsley on top. Press the free side of the patty firmly against the filled side. Lubricate each with butter and place in an oven preheated to 180 ° C for 20 minutes.

Doctors' opinion on the use of parsley during pregnancy

Obstetricians-gynecologists and nutritionists are alike in the opinion that excessive consumption of parsley by a pregnant woman is dangerous to the health of the mother and the unborn child.

Nutritionist Natalya Makienko comments on the use of this greens during pregnancy: «Parsley well strengthens the immune system, increases the protective functions of the body, but there are contraindications to its use - early and late pregnancy, iodine deficiency in the body, hypothyroidism, cystitis and kidney disease. Parsley can aggravate allergic reactions. "

Conclusion

Parsley is definitely a useful product for the human body. Vitamins and trace elements in its composition protect and support the body, but pregnant women are a separate category.

During pregnancy, many foods that seem healthy can be harmful. These foods include parsley during pregnancy. Eliminate it in the first trimester, and from the second, enter no more than 15 g per day into the diet, and then these greens will give all useful properties mom and child.