White cabbage for pregnant women. Cabbage for pregnant women: what are its benefits? Storage rules at home

During pregnancy, women's taste preferences often change. Suddenly, the expectant mother may feel an addiction to pickled cucumbers, someone will start eating kilos of cakes, and someone will develop a great love for seaweed. However, if before pregnancy we could eat any food in large quantities, while carrying a baby there are restrictions on the consumption of certain foods.

Rare exotic fruits are of particular interest to pregnant women. For example, a girl may suddenly want watermelon, orange or grapefruit. What should those who suddenly feel a craving for cabbage do? Surely, you have heard that “you can’t eat cabbage during pregnancy - it’s a fermentation product and can provoke contractions.” Most likely, such statements are made by amateurs who have no idea about the usefulness and valuable substances contained in cabbage. So, before drawing any conclusions, let's take a closer look at this unique vegetable.

Types of cabbage and their benefits for the body

One of the most valuable and beneficial properties that cabbage provides for the body is its high potassium content. So, by eating just 100 grams of this healing vegetable, your body will receive about 500 grams of potassium - the main vitamin necessary to maintain the health of the heart muscle, normalize the heart rhythm and restore the water-salt balance in the body. Potassium deficiency in the body of the expectant mother can lead to serious disorders in the baby.

As a rule, the need for this microelement occurs during the development of all important systems and organs in the baby, that is, starting from 3-4 months of pregnancy. If a pregnant woman does not get enough potassium, this can be fraught with defective development of the child, premature birth, hypertension in the mother, and even the risk of miscarriage!

Unique potassium content can be found in white cabbage. In addition to potassium, the product contains sodium, phosphorus, calcium, zinc, magnesium, iron, silicon, nickel and molybdenum in universal quantities. Moreover, cabbage is an exceptional supplier of vitamins that are necessary for the healthy development of the baby: C, K, B, D, E.B.

Red cabbage is also considered a complete source of vitamins and proteins.

Broccoli is famous for its record content of phosphorus, carotene and vitamins B, C, E, PP, U. Cauliflower contains a large amount of iron, vitamin B, phosphorus and proteins. Eating this type of cabbage during pregnancy helps relieve nervous tension, chronic fatigue and restore normal brain function.

Brussels sprouts have universal properties, which differ increased content vitamin C. Frequent consumption of Brussels sprouts helps improve performance and strengthen the body's protective functions.

Chinese cabbage is recognized effective means to relieve elevated blood pressure, reducing swelling and burning excess weight. It is a unique source of calcium, potassium, magnesium and iron. The optimal content of vitamins A, B, C, PP, E and U in vegetables can significantly improve the functioning of all systems and organs.
Excellent medicinal properties has seaweed, which contains iodine, magnesium, iron and vitamins: its microelements and especially iodine. It has a general strengthening effect on the body, saturates it with magnesium and iron, vitamins A, B, C, E.

What are the benefits of eating cabbage for expectant mothers?

During pregnancy, when the female body receives a colossal load, experts advise alternating various types cabbage Each type is unique in its own way and is necessary for expectant mother and the baby that develops inside her. If someone you know is misleading you and intimidating you with negative consequences after eating cabbage, don’t believe it! The body of each pregnant woman is individual: cabbage will cause fermentation in one, rejection in another, and in a third it will help cope with intestinal colic.

The strong anti-inflammatory properties of cabbage are widely known. It quickly restores intestinal function and replenishes the deficiency. important vitamins and minerals. For expectant mothers, this product plays an irreplaceable role. It serves as an important supplier of calcium, potassium, magnesium, phosphorus, vitamins C and U.

However, during pregnancy, nutritionists believe that it is better to eat sauerkraut. This type restores normal iron content in the body, helps maintain energy tone, and quickly relieves lethargy and fatigue. Moreover, it is sauerkraut that promotes the body’s independent production of red blood cells, which are important for the normal development of the baby. This vegetable contains a large amount of folic acid, which can prevent any pathologies in a small body. Overall eating sauerkraut has a beneficial effect on the condition gastrointestinal tract, quickly copes with constipation and bloating in the intestines. The beneficial bacteria that are part of this product help you quickly and easily digest fatty foods.

One of the most beneficial effects benefits that sauerkraut has is the ability to prevent the occurrence and development of cancerous tumors in mother and baby. With regular consumption of vegetables, the risk oncological diseases in humans is reduced to zero. Cabbage is an excellent natural substitute for iron and folic acid. So, 200 grams of sauerkraut contains 2 mg of iron and 34 mcg of folic acid.

It should be noted that all types of cabbage contain a large amount of fiber, known for its positive properties in the fight against excess weight. The product fills the stomach and creates a feeling of fullness, thereby reducing appetite. This is especially important for pregnant women who have rapidly gained weight in the third trimester of pregnancy.

Thus, the benefits of cabbage for future mothers are invaluable. Moreover, unlike other vegetables, it does not carry any negative consequences for pregnant women. However, since each organism is individual, be careful - seaweed can cause an allergic reaction and strong peristalsis in the intestines. It is not recommended to consume this type of cabbage in large quantities.

Tasty, low-calorie cabbage during pregnancy will provide you with invaluable help during pregnancy. Will get rid of specific problems. Let's figure out what the benefits of this beloved vegetable are, and maybe there are harms. Are all its types equally valuable for the expectant mother?

Cabbage during pregnancy

Cabbage has been the most consumed vegetable since ancient times. Thanks to its high yield, affordability, long shelf life, the ability to prepare a huge variety of dishes from it, and its incomparable nutritional value, it can rightfully take first place on a woman’s table during pregnancy.

In a pregnant woman's diet, vegetables should account for 50% of the total daily menu. Among them, cabbage is unique in its composition, not inferior in nutritional benefits to overseas fruits.

• It is easily absorbed by the body and goes well with any food;
• Cabbage during pregnancy normalizes metabolic processes;
• Removes waste, toxins, rotting substances, excess liquid;
• Will help you not to dial extra pounds and improve the health of the body.

Benefits of cabbage

The product is a champion in containing essential elements for the expectant mother’s body. The benefits of cabbage during pregnancy are due to the following arsenal of valuable substances:

1. Easily digestible protein;
2. Carbohydrates;
3. Coarse fibers;
4. Vitamins C, P, B1, B2, K, D, E, U;
5. Mineral components (potassium, calcium, magnesium, phosphorus, iron, sodium, fluorine, zinc, manganese);
6. Organic acids (folic, lysine).

• Cabbage protein is comparable in absorption to chicken protein. Fiber or dietary fiber helps to improve the intestinal microflora, swells in the stomach and provides a feeling of fullness for a long time, which is very important during pregnancy, as sometimes appetite increases to unimaginable limits;
• In addition, fiber relieves constipation, removes harmful acids and cholesterol from the body, increasing immunity;
• Vitamins are necessary during pregnancy to prevent colds, infectious diseases, strengthen blood vessels, reduce fatigue and irritability, reduce the risk of cancer;
• Folic acid prevents the formation of pathologies in the baby (read about how a child develops normally in the article Development of a child in the womb >>>);
• Minerals help normalize the functioning of the heart and blood vessels, build the bone apparatus, and improve the functioning of the circulatory system;
• A large number of other chemical compounds that actively destroy harmful, pathogenic microbes and substances.

Types of cabbage and its use during pregnancy

1. Sauerkraut should be consumed in moderation during pregnancy, as it contains too much salt, which has the ability to retain fluid in the body, and this is contraindicated for pregnant women;

If there is no swelling and high blood pressure, you can eat a small amount per day, since sour cabbage contains beneficial bacteria that improve the functioning of the gastrointestinal tract, it contains a lot of vitamin C and other valuable substances.

1. Fresh cabbage during pregnancy has absolutely no contraindications, except for a reasonable amount. Daily consumption of this miracle vegetable will provide your body with all the necessary nutrients;

1. Cauliflower during pregnancy will be useful for nervous tension and fatigue; it promotes beneficial brain function, thanks to the content of a record amount of protein. Eat it with milk, cream, in the form of salads or other dishes of your choice;
2. Stewed cabbage during pregnancy is also healthy and will help add variety to the menu. With short heat treatment, it does not lose valuable properties, has a mild effect on the gastrointestinal tract, and is well absorbed;
3. Red cabbage contains the pigment anthocyanin, which gives it such a beautiful color, and it also strengthens the walls of blood vessels, giving them elasticity. This vegetable has rejuvenating properties and retains vitamins longer. Eat it raw, because when cooked, the nutritional value is lost;
4. White cabbage during pregnancy is recommended for consumption in any form. This variety of vegetable is the most common in Russian latitudes. There is a wide range of healthy dishes and preparations for the winter. Be sure to include it in your diet, this will help you safely carry and give birth to a strong, healthy baby.

Important! Stem from white cabbage accumulates a large amount of nitrates, so do not eat it yourself or offer it to your loved ones.

Is there any harm from cabbage?

We must always remember that uncontrolled consumption of any food, even the most healthy, can be harmful. Cabbage is undoubtedly the queen of vegetables, but it has minor contraindications in fresh form for ailments of the gastrointestinal tract, liver, pancreas and thyroid gland during an exacerbation. Also, the restriction requires a fermented product due to its high salt content.

Attention! Excessive consumption of cabbage can cause flatulence and discomfort in the stomach and intestines during pregnancy.

The answer to the question: can cabbage be eaten during pregnancy will be positive due to its many invaluable properties for the body of mother and baby, but subject to reasonable measures.

Cabbage: how to choose correctly?

If you eat cabbage not grown in your own garden, but buy it at the market, follow simple rules when choosing:

• the head of cabbage should be dense, tight, heavy (does not deform when squeezed);
• without excessive damage, dark spots, cracks;
• light green color;
• pleasant smell;
• leaves that are too thick at the base indicate oversaturation with nitrates;
• If a lot of leaves are cut from the stalk, it means the cabbage is stale.

Methods of use

Pay attention! Cabbage during pregnancy: the benefits and harms of the product will depend entirely, first of all, on your state of health, and then on the correct choice of product and safe, useful way preparations.

1. Cabbage can not only be eaten, but also used in the treatment of various injuries, burns, eczema;
2. Vegetable leaf will relieve you from headaches (important article

With the onset of pregnancy, a lot changes in a woman’s life. Changes affect not only physiological changes in the body, but also the way of life. We have to give up many human weaknesses, forget about alcohol and smoking, and regulate daily and nutritional regimes. And if everything is more or less clear with smoking, alcohol and daily routine, then diet raises questions. How to choose the right one necessary products for the normal development and growth of your baby? What is harmful and what is useful? This is a standard set of questions that most expectant mothers ask. Today we will talk about cabbage, the most common vegetable in our territory. Can a pregnant woman eat cabbage? What effect does cabbage have on the fetus during pregnancy?

The benefits of different types of cabbage

First of all, we should start with the fact that cabbage comes in completely different types and differs greatly in its beneficial properties. For example, white cabbage is rich in magnesium, iron, potassium, sodium, calcium, phosphorus, zinc, nickel, silicon and molybdenum. In addition, white cabbage contains vitamins C, K, B, D, E. Broccoli boasts a high content of phosphorus, carotene, vitamins B, C, E, PP, and anti-ulcer vitamin u. Cauliflower contains a lot of protein, so it is recommended to use it when you are tired, irritable, and when you need to activate your brain activity. Brussels sprouts are rich in vitamin C, which improves immunity and performance. Chinese cabbage offers to enrich your body with potassium, iron, calcium and magnesium, vitamins A and C, B and PP, E and U. If you eat Chinese cabbage, you can get rid of edema, unstable blood pressure, and excess weight. Best Chinese cabbage digestible raw, in the form of salads. Sea kale is famous for its set of microelements and iodine, which is much easier to absorb by the body.

Sauerkraut during pregnancy- the most acceptable dish for an expectant mother and very healthy. If you have an iron deficiency, sauerkraut is a must. It will increase the tone of the body and reduce the constant manifestation of fatigue. The process of formation of red blood cells, which helps a child grow and develop, occurs much better with the systematic consumption of sauerkraut. Folic acid in the dish has a good effect on the fetus. Also, sauerkraut during pregnancy will help prevent constipation and bloating. All this is thanks to beneficial bacteria that have a positive effect on healthy digestion.
The amazing ability of this product is its ability to prevent the development of cancer in children.

All types of cabbage contain fiber, which helps you quickly feel full without the risk of gaining extra pounds. This is very important, since excess and uneven weight gain can not only negatively affect the health and well-being of the mother and her unborn baby, but also complicate the process of childbirth. There are and cannot be any serious contraindications or prohibitions on eating cabbage during pregnancy. This is one of the healthiest and most accessible types of vegetables indicated during pregnancy. However, you should pay attention to the fact that seaweed is not a safe food for an expectant mother. It can cause allergic reactions, so it is best to discuss these issues with your doctor.

Be healthy and don’t forget to smile more often: this is the main guarantee of your good condition!

The diet of a pregnant woman should replenish the elements necessary for the development of the fetus. Therefore, during this period you should review your menu. Nutritionists recommend including more vegetables in the expectant mother's diet, as they are a source of... essential vitamins and minerals. The list of recommended vegetable crops also includes cabbage.

Chemical and vitamin composition of cabbage

Any variety is a low-calorie vegetable. It contains dietary fiber, carbohydrates, easily digestible protein, very little fat and mostly consists of water (about 91%). It contains B vitamins, including a considerable proportion of folic acid (B9), ascorbic acid, as well as vitamins E, K, PP, niacin, A and carotenoids.

Did you know? Cabbage is one of the top ten sources of calcium plant origin. The presence of vitamins B and low level oxalates, makes the absorption of this element by the human body easier.

It has a rich set of minerals - potassium, calcium, magnesium, sodium, phosphorus, iron, sulfur, manganese, copper, selenium, zinc. Moreover, these vitamins and elements include different types cabbage, only the ratios of BZHU and their concentration change slightly. This vegetable also includes enzymes that improve metabolism and phytoncides.

Is it possible to eat cabbage during pregnancy?

Pregnant women will benefit from eating cabbage, in the absence of individual contraindications. During this period, only after learning about pregnancy, you need to reconsider your diet. The menu should include high-quality products containing the necessary substances for the normal well-being of the expectant mother and the proper development of the fetus. Among the recommended products are various vegetables and fruits, including different types of cabbage - white, red, broccoli, cauliflower, kohlrabi, Brussels sprouts and Peking cabbage.

It is best to stick to dishes made from fresh vegetables, which contain the most vitamins. You should not eat white cabbage stalks as they accumulate nitrates. It is also undesirable to consume broccoli broth (broth) due to the presence of purines in it, but the boiled vegetable itself will be useful.

You can eat sauerkraut and different types of cabbage in pickled form, but you should not get carried away and use less salt or vinegar when preparing them. If a woman expecting a child has health problems, she should definitely coordinate her diet with her doctor.

In the early stages

In the first trimester, eating cabbage will be beneficial because it contains folic acid. It is during this period that the fetus begins to lay down all its organs and systems, and therefore, the need for this vitamin increases. The need for iron also increases (twice), and calcium - by 1.5. This vegetable is well suited as an additional source of these substances.

Did you know? The Russian Institute of Nutrition examined one hundred pregnant women and found that all of them were deficient in B vitamins and vitamin A. Half of them lacked vitamin C. All of these vitamins are found in cabbage to one degree or another.

Vitamin C, which is the most abundant in the plant, will help strengthen the immune system, and it is in the first months of pregnancy that a woman most undesirably gets sick. In the first trimester, a woman often craves something sour or salty. In such cases, it is preferable to consume sauerkraut, because it perfectly eliminates the symptoms of early toxicosis, strengthens the nervous system and improves metabolism.

In the 2nd trimester

In the second trimester, the feeling of nausea goes away, and the child continues to grow and develop. During this period, cabbage, as a low-calorie source of essential vitamins and minerals, will fit well into the menu, preventing you from gaining weight. overweight. At the end of the second trimester, the fetus begins to put pressure on internal organs, including the kidneys, which can lead to swelling. The potassium found in cabbage will help remove excess water. But sauerkraut or pickled cabbage will not give this effect, since these products contain a lot of salt.
Therefore, if swelling occurs, you should consume the product fresh and stewed, but do not add salt to it. To avoid gaining extra pounds, it is recommended to exclude various “snacks” and baked goods, smoked and fried foods, sour cream and fatty cheeses from food. Cabbage will prevent you from gaining overweight, as it is a low-calorie vegetable, but it perfectly satisfies hunger.

In the later stages

In the third trimester, pressure on internal organs increases. As a result, a pregnant woman may experience constipation. Eating cabbage, especially in the form fresh salads, will help eliminate them. Vitamin K will promote better blood clotting, which is important before childbirth.

Did you know? View"TO aposta oleracea» has 8 varieties - cabbage, cauliflower, broccoli, kohlrabi, Brussels sprouts, Savoy, kale and Portuguese.

However, consumption of this vegetable should be reduced when increased gas formation, since cabbage species contribute to these processes. A large amount of gases will increase pressure on the organs, which will cause severe discomfort. During this period, split meals are recommended, up to 7–8 times a day.

Basic rules of use

There are certain rules for using this product during pregnancy:

1. the vegetable should be limited in quantity, as it contains enough salt, which is not entirely acceptable for a woman expecting a baby. But a small amount of snacks for your main meal won’t hurt at all, since this product contains a lot of vitamin C and bacteria that are beneficial for the gastrointestinal tract.
2. Fresh the vegetable is most beneficial for the body, but it must be consumed within reasonable limits, otherwise it may cause flatulence.
3. for expectant mothers is also highly recommended on the menu. It relieves fatigue, calms the nerves, and activates brain activity. It is usually consumed in stewed form.
4. contains anthocyanin pigment, which improves cardiovascular activity. This vegetable must be consumed raw, since after heat treatment it beneficial properties are declining sharply.
5. White cabbage varieties consumed in any form: boiled, steamed, raw, fried, stewed. Moreover, they last longer and can be used to make many preparations for the winter.

During lactation, broccoli and cabbage are most useful, and cabbage is best introduced no earlier than 3 months after birth. First, you need to eat this product in stewed or boiled form, in small quantities. If the baby does not have problems with the gastrointestinal tract, then the amount can be increased slightly. If any problems with the intestines occur, use should be discontinued.

What can you combine cabbage with?

White cabbage goes well with other vegetables, meat and cereals. Moreover, this vegetable promotes better absorption of food. Stewed cabbage(white and colored) are good to include in food along with foods containing starch - bread, potatoes.
It allows the presence of fats and greens, and it produces good pies. This product goes well with cheese. This vegetable goes well for preparing borscht, vegetable stew, and meat. But this product is especially useful when eaten fresh - in salads with other vegetables (cucumbers, peppers) and herbs.

Contraindications and harm

Such a healthy vegetable as cabbage has no special contraindications, but in some cases the consumption of this product must be limited. When consuming this product in fermented form, you should be aware of the high salt content and include it in the menu in limited quantities. During exacerbations of gastrointestinal diseases (gastritis, ulcers duodenum), pancreatitis, liver and thyroid diseases, this vegetable is best consumed not in fresh, but in stewed form, in quantities strictly recommended by the doctor.

Important! Eating large quantity fresh cabbage can cause flatulence and painful sensations in the gastrointestinal tract during pregnancy.

Storage rules at home

The shelf life of white cabbage depends on the variety. Thus, later varieties with a dense leaf structure are stored longer. Such varieties have a higher shelf life, since they initially contain more dry elements (fiber and sugar), so their vitamin C level does not decrease much over time. Moreover, sucrose levels increase over time. Experts recommend taking several varieties for storage so that there is always a fresh product during the cold period.

When preparing vegetables for use, you must keep in mind:

• mid-season ones can be stored for 2.5–3 months;
• late ripening - no more than 5 months;
• having high shelf life - up to 7 months.

Specimens selected for long-term storage should contain 2–3 outer covering leaves without any damage. If the heads of cabbage have white leaves, they will not be stored for long. An underground or basement room is well suited for storage. It is better to place the heads on shelves or on the floor. You can also wrap the head of cabbage in cling film.

To do this, cut off the stalk by 1-2 cm and wrap the vegetable tightly in film so that there are no folds and no air gets inside. Humidity in the room can cause rot, so ventilation must be carried out periodically. The optimal temperature for storage is +1…0°С, humidity 90–95%. In the refrigerator, storage is carried out in the vegetable compartment. Broccoli and cauliflower are best frozen.
Broccoli is a very healthy and necessary product during pregnancy! Any variety of cabbage contains vitamins and minerals necessary for fetal development, the use of which will be beneficial throughout pregnancy. However, you should not get too carried away with increased gas formation, exacerbations of pancreatitis and gastrointestinal diseases. You should not get carried away with pickled and pickled products due to the large amount of salt they contain.

In the life of every second family in Russia, sooner or later it happens significant event- expecting a child. At the same time, a variety of incidents occur with pregnant women: they uncontrollably want fresh cabbage, an irresistible desire arises to lick the rail, etc. However, not all whims should be ignored; some can turn out to be very beneficial.

How is sauerkraut beneficial for pregnant women?

Proper maternal nutrition - necessary condition for fetal development and child health after birth. When a woman carries a child under her heart, she pays attention to how she takes care of her body, how much she sleeps, how much she walks and, of course, what she eats.

Here are ten reasons to pay attention to the traditional Russian dish - sauerkraut:

1. Replenishment of the daily requirement of potassium, which promotes normal blood clotting;
2. Weight loss, since the vegetable is rich in plant fibers, as well as tartronic acid, a substance that inhibits the conversion of carbohydrates into fats;
3. Relieving swelling, removing excess water from the body without diuretics;
4. Help with low blood pressure - a common problem in the first trimester of pregnancy;
5. Strengthening the body's resistance to infections;
6. To save yourself from nausea during toxicosis, it is especially useful to drink brine, which is gentle on the body;
7. Remedy for anemia, fainting;
8. Strengthening component for nails and hair, which are the first to lose their healthy appearance during pregnancy;
9. Balance blood sugar and cholesterol levels;
10. Less risk of cancer due to selenium in the composition.

The magical properties of a simple garden vegetable are inherent to one degree or another in its varieties. However, sauerkraut has several advantages:

• Frozen preparations “live” for more than a month; the addition of lingonberries also increases their shelf life;
• In winter, when fresh vegetables are in short supply, the vegetable is a source of cold-fighting vitamin C;
• A healthy alternative for women who are “craving something salty or sour”;
• The softened vegetable is easier to chew than fresh leaves.

The human body often tells you what to eat to compensate for the lack of microelements and nutrients. During pregnancy, girls regularly crave sauerkraut or borscht. This is the case when It is better to listen to the whims of the body and satisfy its needs.

Contraindications and precautions

According to the famous Russian proverb, any food is best eaten as medicine, that is, in small quantities. Then the benefits will be obvious. If a woman is expecting a child, she needs to be especially careful when it comes to nutrition and regularly consult with a doctor and take blood tests to check the level of essential substances.

For most people, the root vegetable is not dangerous. However, you should pay attention to the list of possible undesirable consequences when consuming this vegetable:

• A large amount causes fermentation in the stomach and leads to colic, as well as the formation of gases in the intestines.
• Girls with gastrointestinal diseases, including gastritis, are not recommended to consume more than 50g per day.
• Skin rashes and other allergy symptoms may occur.
• If you are diagnosed with a thyroid disease, it is better to refrain from consuming cabbage in any form.

Can pregnant women eat seaweed?

Sea kale is an indispensable product in the diet of an expectant mother. And here's why:

1. Every second woman has low hemoglobin. Kelp contains essential iron.
2. A balanced combination of iodine and selenium promotes brain development and nervous system at the baby's.
3. The set of vitamins and microelements exceeds the composition of any other plant that a person eats.

Despite the fact that the plant is obtained in coastal areas, you can buy it in any store. There are three options: fresh in canned format, frozen and dried.

Doctors consider it optimal to defrost and cook kelp and do not recommend eating the product from a jar, since it contains a lot of salt and preservatives that are harmful to the development of the fetus.

Broccoli and other vegetable varieties and their health benefits

Humanity has learned to grow cabbage in a huge number of shapes and colors. Each of them has its own advantages and features of use.

Let us briefly list the representatives of the cabbage family:

• Broccoli. Contains folic acid, rich in phosphorus, carotene and rare vitamin U, which normalizes the production of digestive juice and helps restore the walls of the stomach. Useful for peptic ulcers.
• Cauliflower. It contains twice as much protein, is good for brain function, and contains a lot of vitamin C. Indole-3-carbinol supports healthy production female hormones. Juice is obtained from this vegetable, which is diluted with water and rinsed in the mouth for gum inflammation.
• Brussels sprouts. Lots of vitamin C. Contains lutein, which is included in complexes for restoring vision. Can be used to prevent breast cancer.
• Chinese cabbage. Saves from edema, normalizes blood pressure.

Cauliflower, Beijing varieties and broccoli contain the most tartronic acid, which is essential for those who want to lose weight. It is important to consider that vitamins decompose when heated, so for maximum benefit It is better to eat the vegetable raw.

Can pregnant women eat stewed cabbage?

Many pregnant women start eating things they didn’t like before. Sometimes this manifests itself in a craving for cooked root vegetables: pickled, stewed, boiled. And although a “pure” product is considered more useful, heat treatment has advantages:

• The dish is easier to eat, the leaves are softer and chew better;
• Minerals and trace elements are completely preserved;
• For constipation and swelling - the best remedy;
• Can be used as a side dish and mixed with other healthy vegetables.

Thus, don't refuse from desired food only because some of the vitamins have disappeared.

A man who is expecting a new addition to his family has to endure his wife’s mood swings when she, a pregnant woman, craves cabbage or other food. Sometimes it is difficult to explain, but in most cases, through such vagaries, the body seeks to replenish its supply of necessary substances. Therefore, you should treat such requests with understanding.

Video: dietary mistakes during pregnancy

In this video, therapist Anna Rovnova will tell you what foods you should avoid while pregnant: