What vegetables are good for pregnant women in summer

1. Rapeseed

Rapeseed has the effects of lowering blood lipids, detoxifying and reducing swelling, widening the intestines and promoting bowel movements, and strengthening the body. Rapeseed is a low-fat vegetable and can reduce the absorption of lipids, thereby lowering blood lipids. Traditional Chinese medicine believes that rapeseed can promote blood circulation and remove blood stasis, and is used to treat carbuncle and erysipelas. Rapeseed contains a large amount of carotene and vitamin C, which helps to enhance the body's immunity. Rapeseed has the highest calcium content among green leafy vegetables, and is also rich in calcium, iron, vitamin A and vitamin C.

2. Wild Rice

Water bamboo, also known as water chestnut shoots, is rich in nutrients such as protein, carbohydrates, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus, iron, zinc and crude fiber. It has the effects of clearing heat and promoting diuresis, promoting blood circulation and promoting lactation. Drinking water boiled with water chestnuts instead of tea can prevent and treat edema during pregnancy. Eating celery fried with water chestnuts can prevent and treat pregnancy-induced hypertension and constipation.

3. Tomato

The lycopene contained in tomatoes has the effect of inhibiting bacteria; the malic acid, citric acid and sugars contained in tomatoes aid digestion. Tomatoes are rich in nutrients. The vitamins they contain can promote bone growth. The organic acids such as malic acid and citric acid in tomatoes can also increase the acidity of gastric juice, help digestion, and adjust gastrointestinal function. Tomatoes also contain fruit acid, which can lower cholesterol levels and is very beneficial for hyperlipidemia. Tomatoes are rich in vitamins A, C, B1, B2, carotene, calcium, phosphorus, potassium, magnesium, iron, zinc, copper, iodine and other elements. They also contain protein, carbohydrates, organic acids and cellulose. Using these dishes can effectively supplement the nutrients needed by pregnant women.

4. Radish

Radish is a very common root vegetable, but it has high nutritional and medicinal value. It is rich in lignin, which can greatly enhance the activity of macrophages in the body, thereby engulfing cancer cells. At the same time, the calcium, phosphorus, iron, saccharifying enzyme, vitamin A, vitamin B1, vitamin B2, folic acid, etc. in radish are all nutrients beneficial to pregnancy. However, radish should not be eaten with fruit. The combination of these two nutrients can enhance the inhibitory effect of thiocyanate on the thyroid gland. Pregnant women can get good disease prevention and health benefits by eating radish regularly.

5. Cauliflower

Cauliflower is rich in nutrients such as vitamin K, protein, fat, carbohydrates, vitamin A, vitamin B, vitamin C, calcium, phosphorus, and iron. Pregnant women often eat cauliflower before delivery to prevent postpartum hemorrhage and increase the content of vitamin K in breast milk. In addition to its high nutritional value, cauliflower can also enhance the liver's detoxification ability and improve the body's immunity, prevent colds, and prevent and treat diseases such as scurvy. Squeeze the juice of cauliflower leaves, boil it, and add honey to make syrup, which has the effects of stopping bleeding and relieving cough, reducing inflammation and expectoration, moistening the throat and improving voice. It is also a medicinal food for preventing intracranial hemorrhage, subcutaneous hemorrhage, and upper respiratory tract infection in newborns. It is beneficial for pregnant women to eat cauliflower regularly.