The consumption of raw vegetables can be nourishing and healthy. However, there are certain safety concerns and risks attached with the consumption of uncooked foods. Raw vegetables provide the body with more minerals and proteins and there are certain benefits of eating raw vegetables during pregnancy. As always, it is best to consult your doctor who will be the best guide for your particular case.
Benefits of eating raw vegetables during pregnancy
- Raw vegetables are excellent sources of dietary fiber and this is very helpful because women face the problem of constipation during pregnancy. The consumption of dietary fiber will help in easy digestion.
- They are excellent sources of vitamin C. Vitamin C helps in the formation of teeth and bones.
- Raw vegetables like spinach contain loads of calcium which helps in the formation of healthy bones in the baby.
- Raw vegetables are excellent sources of potassium which helps in the regulation of blood pressure during pregnancy.
- Vegetables that are rich in omega-3 fatty acids help in the development of the baby’s nervous system.
Some raw vegetables that are safe for consumption during pregnancy
All raw vegetables are not recommended for consumption by pregnant women. Here are some vegetables that can be consumed raw.
- Carrots are helpful in improving immunity and contain lots of vitamin A.
- Broccoli is very rich in vitamin C and calcium.
- Sweet potato is rich in vitamin A, B, and C. It is recommended to eat this vegetable when you are pregnant.
- Green peas are a healthy option for consumption by pregnant women.
- Tomatoes can be consumed in raw form and are rich in vitamin C and K.
Vegetables to avoid during pregnancy
- It is best to avoid the consumption of sprouts as they need a humid environment to grow which could promote the development of bacteria in them.
- Okra increases the risk of gas formation in the body and should be avoided.
