Cabbage during pregnancy

Cabbage during pregnancy is good, contraindications and risks of use

Benefits of different kinds of cabbage for health

Cabbage is the richest source of potassium among all vegetables. In 100 grams of this vegetable contains about 500 mg of potassium.

Red cabbage is a source of proteins and vitamins. Cabbage contains potassium and sodium, calcium and phosphorus, magnesium and iron, zinc and nickel, silicon and molybdenum. It contains vitamins C, K, B, D, E.

Broccoli contains a record amount of phosphorus compared to other types of cabbage. There is in it carotene and vitamins B, C, E, PP. In addition, broccoli contains antiulcer vitamin U.

Cauliflower is a rich source of B vitamins, iron and phosphorus. In this form, cabbage is more protein than others. Therefore, cauliflower is useful in nervousness and overwork, activates the activity of the brain. Nutritionists recommend using it with milk and cream.

The Brussels sprouts contain vitamin C more than other types. It increases immunity and performance.

Peking cabbage is a source of potassium and iron, calcium and magnesium. It has vitamins A and C, B and PP, E and U. This kind of cabbage eliminates edema, normalizes blood pressure, helps in the process of losing weight. This type of cabbage dieticians recommend to eat raw, that is, in the form of salads. Heads should be chosen with tight green leaves.

The value of sea cabbage is its trace elements and especially iodine. It has a general strengthening effect on the body, saturates it with magnesium and iron, vitamins A, B, C, E. Iodine from sea kale is absorbed by the body better than the one that is in medicines.

Benefits of cabbage during pregnancy

Nutritionists recommend that all pregnant women in the period of bearing babies use all kinds of cabbage. In pregnancy, it has the property of removing inflammation, improving the work of the intestines. For expectant mothers, cabbage serves as a rich source of potassium and calcium, phosphorus and magnesium, vitamins C and U.

When pregnant, doctors advise to consume more sauerkraut, because this species is filled with iron deficiency, which maintains the tone of the body and reduces fatigue , lethargy. Sour cabbage helps to produce an additional amount of red blood cells to support the growth and development of the child.

The presence of folic acid in this vegetable helps reduce the risk of birth defects of the fetus. The use of the future mother of cabbage, including sauerkraut, alleviates problems with the gastrointestinal tract. Sour cabbage will relieve pregnant women from constipation and swelling of the intestines. Useful bacteria that are contained in it, contribute to healthy digestion. In the sausage product there are elements that prevent the development of cancer in children, providing protection from the further development of cancer.

A cup of sauerkraut contains 2 mg of iron, 34 ?g of folic acid. As you can see, the benefits of sauerkraut for the future mother and her fetus are undeniable.

Cellulose, contained in all kinds of cabbage, contributes to a sense of satiety, filling the stomach and while not forcing a woman to worry about extra pounds. This is important for those women who have already gained weight and are forced to adhere to dietary nutrition in the last trimester of pregnancy.

So, The benefits of all kinds of cabbage for a pregnant woman do not cause doubts. In comparison with other vegetables, there are no risks when used by future mothers. The only exception, perhaps, is sea kale. Sometimes it can cause allergy in a pregnant woman. Therefore, preference should be given to all its other species.

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