5 Foods to Eat During Pregnancy
Foods for Pregnant Women
When you are pregnant, you get worried about everything and food is at the top of the list. Pregnant women should be treated with an amalgamation of healthy fruits and vegetables that fulfill their nutritional needs. Maintaining healthy diet is essential for a pregnant woman. So here are 5 foods that every pregnant woman should and can consume.
Dairy products are loaded with proteins and calcium, both of which are extremely beneficial to the growing fetus. It is also rich in vitamin B, phosphorous, magnesium and zinc. They also contain probiotic bacteria which supports digestive health. You must consult a doctor before consuming these products if you are lactose intolerant.
Also read: Dairy products may prevent stroke
The high amounts of antioxidants, vitamin C, healthy carbohydrates and fibre. It also low in glycemic index value which keeps your blood sugar levels in check. Consuming berries can help pregnant women can add the nutritional value and water intake.
Avocados are nutritious fruits that are helpful for meeting rteh dietary needs during pregnancy. It is a rich source of vitamin c, b6, potassium, vitamin E and k, folate and fibre. Avocados also have fibres that help in appropriate absorption of other nutrients as well.
Also read: Major health benefits of avocado seeds
During pregnancy protein consumption should be increased gradually. Eggs are a great source of protein and other nutrients as well. Doctors often suggest that a pregnant woman must include two eggs in her daily diet. Eggs will also provide choline to the pregnant women which will help in the development of the unborn child. But a pregnant woman should not eat undercooked or raw eggs.
Green vegetables such as kale and spinach contain nutrients that can help maintain a pregnant woman’s health. It also includes fiber, calcium, iron, folate, potassium and vitamin A and C. Green leafy vegetables will not just promote the development of the baby but will also improve the digestion of the baby. It will also improve the immunity of the mother. Various studies have also shown that consumption of green leafy vegetables is also been linked to a reduced risk of low birth weight.
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