Pregnant women are in a special period, what to eat and how to eat are related to the growth of the baby in the belly. So pregnant women will have many taboos in their diet, but this does not mean that pregnant women can't eat anything. Eating more vegetables is still good for your baby, which can be beneficial to your child's brain development.

Next, let's see which vegetables pregnant women should eat more.

1, lotus root

Lotus root contains a lot of starch, vitamins and minerals. Eating more lotus roots can remove blood stasis accumulated in the abdomen as soon as possible, stimulate appetite, help digestion, promote milk secretion and help feed newborns.

2. Hemerocallis

It contains protein, minerals such as phosphorus, iron, vitamin A, vitamin C and compounds for keeping healthy. Rich in nutrition and delicious, it is especially suitable for making soup. Postpartum period is prone to abdominal pain, dysuria, pale face, restless sleep and other symptoms. Eating more daylily can eliminate the above symptoms.

3. Soybean sprouts

Soybean sprouts contain a lot of protein, vitamin C, cellulose and so on. , can repair the tissue damaged during childbirth. Vitamin C can increase the elasticity and toughness of the blood vessel wall, prevent bleeding, and cellulose can moisten the bowels to relieve constipation and prevent puerpera from constipation.

4. Lettuce; lettuce

Contains a variety of nutrients, especially minerals such as calcium, phosphorus and iron, which can promote bones and strengthen teeth. Chinese medicine believes that lettuce has the functions of clearing heat, diuresis, promoting blood circulation and promoting lactation, and is especially suitable for postpartum oliguria and lactation.

5. Little carrots

Vitamin C content is 6 times higher than that of apples. Carrots are rich in vitamin A, which can prevent night blindness and gallstones. Glucoamylase can decompose starch and fat in food, which is beneficial to the full absorption of human body. Pregnant women who often eat radish can get a good effect of disease prevention and fitness.

6.chestnuts

Chestnuts belong to natural food. The content of amino acids in chestnut protein, such as aspartic acid and glutamic acid, is high, which is a brain-nourishing component. Every 100g contains 5.3g of protein, 0.7g of fat/kloc-0, 65-70g of sugar and 0.3g of carotene. 0.4 mg, vitamin B 1 0.6 mg, B20. 15 mg, nicotinic acid 0.5-2.2 mg, vitamin C 34 mg, calcium 25 mg, phosphorus 93 mg, and iron 1.5 mg. The content of vitamin E is also quite high, and most of its fat is polyunsaturated fatty acids, which can effectively supplement the needs of the brain.

? 7. Jujube

Among plant foods, some fruits can be described as brain-strengthening products. Eating more of these foods for pregnant women is very beneficial to the brain development of the fetus.

The content of vitamin C in fresh jujube is rich, which can reach 540 mg per 100 g edible part, with the highest content of 830. 1 170 mg. The utilization rate of vitamin C in jujube in human body is as high as 86.3%. Every100g of dried jujube contains 3.3g of protein, 0.4g of fat and 73g of sugar, in addition, it also contains quite a lot of organic acids, carotene I, B vitamins and vitamin C.