Having learned the joyful news about the “interesting situation”, future mothers select only the most useful for their nutrition.
At the forefront are vitamins, and then vegetables, fruits, and also greens appear in the menu of a pregnant woman.
In addition to the usual already lettuce and celery, many people remember about edible weed - sorrel. Consider the nuances of the use of this plant in the diet of the future mother.
Is it possible to eat during pregnancy or not?
Opinions about whether it is permissible to eat sorrel during pregnancy, diverge. Fans of this greenery are many factors that speak about the benefits of oxalic grass for mother and child, because This plant contains a lot of vitamins and microelements that a pregnant woman’s body so badly needs.
In the early stages
Can I eat in the first weeks? Many women in the first trimester experience signs of toxemia.
Pregnant women are most often bothered by nausea. Fresh oxalic leaves due to sourish taste can alleviate these unpleasant feelings.
In the first trimester, the child forms all the vital organs and the blood circulation is established.therefore, it is necessary that in the future mom's body in sufficient quantities enter vitamins and trace elements. Many of them are contained in sorrel.
2, 3 trimesters
Pregnant women experience discomfort in 2 and 3 trimesters due to constipation. As a rule, doctors observing a woman are advised to eat more fiber. Oxal leaves rich in these fibers will help to cope with the problem and alleviate it. However, leaning only on one sorrel is not worth it. The acid in this herb can cause heartburn, which often becomes a companion to a pregnant woman as the abdomen grows.
What is useful?
The benefits of this plant during pregnancy due to the action of those vitamins and elements that it contains. Green leaves solve the problem of not only constipation, which has already been mentioned, but can also alleviate the condition of diarrhea, gently cleansing the body of toxins and harmful substances.
How does it affect the fetus?
- Vitamin C, contained in oxalic leaves, is involved in the formation of folic acid. It helps to properly form the fetal neural tube and the cardiovascular system, which are laid just in the first trimester. Vitamin C also contributes to the normal development of fetal membranes and the placenta in the early stages.
- From the first days after conception, a bone system is formed in the fetus. Vitamin K, present in sorrel, will help this process.
- When using sorrel in the first trimester of pregnancy, you need to remember that it contains a large amount of vitamin A. This substance, if it is used in an acceptable dosage (less than 3000 mcg), is responsible for the proper formation and development of the embryo.
- Vitamins of group B are extremely important for the unborn child. They are also present in the green leaves of sorrel. If vitamin B is ingested in an insufficient amount of a pregnant woman, this may threaten fetal developmental abnormalities. Vitamins B1 and B2 help form the nervous and hematopoietic systems of the child. B6 is responsible for most of the metabolic processes occurring between the body of mother and child, the full absorption of nutrients.
- Iron is present in the sorrel. This trace element prevents the development of anemia in the mother and child, affects the level of hemoglobin in the blood, being a guarantee that a sufficient amount of oxygen will be supplied to the organs and tissues of the baby.
Indications for use
Clear indications for the use of sorrel in pregnancy is not available. Usually, expectant mothers are advised to follow a balanced diet, in which a sufficient amount of plant products should be present.
Chemical composition
Most of the sorrel is water. In 100 grams of the edible part of the product it contains 92 g. Of the trio "proteins-fats-carbohydrates" in the sorrel most of the last. 100 g of leaves contains 2.9 g of carbohydrates. Proteins 1.5 g, fat 0.3 g. Dietary fiber in sorrel 1.2 g. There are also organic acids (0, 7 g) and ash (1.4 g).
Oxal leaves contain vitamins (per 100 g):
- beta carotene (2.5 mg);
- vitamin A (417 mcg);
- Vitamins B1 (0.19 mg);
- B2 (0.1 mg);
- B5 (0.041 mg);
- B6 (0.122);
- B9 (13 μg);
- C (43 mg);
- E (2 mg);
- PP (0.6 mg).
Macronutrients:
- potassium (500 mg);
- calcium (47 mg);
- magnesium (85 mg);
- sodium (15 mg);
- sulfur (20 mg);
- phosphorus (90 mg).
Trace elements:
- iron (2 mg);
- manganese (0.349 mg);
- copper (131 mcc);
- selenium (0.9 mcg);
- zinc (0.2 mg).
The energy value of sorrel is 22 kcal.
Can it harm?
Choosing sorrel as a supplement to the diet, pregnant women should remember not only the benefits of vitamin A and beta-carotene contained in the grass, but also its harm. The use of vitamin A in doses exceeding the norm, can cause the effect opposite to the expected. The fact is that vitamin A can be presented in two forms:
- Beta-carotene is a strong antioxidant. Part of it turns into vitamin A.
- Retinol - Vitamin A itself.
If an excess of retinol can have a negative effect on the formation of the fetus, acting as a toxin, then overdosing with beta-carotene simply will not work: this element is absorbed in the amount that is required by the body.
Retinol we get with animal products, and beta-carotene is found in plant foods. A large amount of beta-carotene is present in sorrel.
Contraindications
Contraindication for consuming sorrel during pregnancy is urolithiasis. Why not eat with this disease? Oxalic acid contained in the plant participates in the formation of oxalates. This will aggravate the course of the disease. Also, sorrel is not recommended for women with stomach diseases and high acidity, because it will irritate the mucosal walls even more.
Precautionary measures
To reduce the negative effects of oxalic acid is still possible. To do this, eat dishes with sorrel in combination with lactic acid products - sour cream, yogurt. Calcium present in them forms such compounds with oxalic acid, which are not absorbed by the intestine.
How to use?
Possible ways
Sorrel can be consumed either raw or after heat treatment.. They make salads with sorrel leaves, make pies, cook soups. Not only the leaf itself is used, but also the stem on which it grows.
Recipes
Salad
Will need:
- sorrel (100 g);
- egg (3 pieces);
- cucumber (2 pcs.);
- sour cream 15% (150 g.).
- Fresh washed my sorrel and cut only the leaves.
- We cut cucumbers (cubes), boiled eggs, chop greens.
- All combine, stir, salt, refuel sour cream.
We offer to watch a video on how to make sorrel salad:
Borscht
Will need:
- sorrel (200 g);
- potatoes (2 pieces);
- vegetable oil (1 tbsp. l.);
- sour cream (2 tbsp);
- boiled egg (1 pc.);
- salt to taste;
- water (1 l.).
- Clean the potatoes, cut into cubes, dip in salted boiling water, cook for 20 minutes.
- While the potatoes are boiled, sort out, wash and cut the leaves of the sorrel, add them to the pan. There also pour vegetable oil.
- When boils, remove from heat and let stand 15 minutes.
- Pour into plates. In the finished people add egg, sliced, and sour cream.
We offer to watch a video on how to cook green borscht:
Pie
Will need:
- sorrel (300 g);
- sour cream (200 g);
- sugar (50 g);
- for egg test (4 pieces);
- flour (120 g);
- sugar (120 g);
- baking powder (1 tsp).
- Finely chop the leaves of sorrel.
- Beat eggs with sugar.
- Sift flour and mix it with baking powder.
- Gently mix the sifted flour into the eggs.
- Sprinkle flour over the bottom of the form and pour out a portion of the dough.
- Top lay out the sorrel.
- Top again pour the dough. So do 2-3 layers. The top layer is dough.
- Put in a preheated oven for 30-40 minutes.
- While the finished cake is cool, mix the sour cream with sugar, which is then poured pastries.
We offer to watch a video on how to make a cake with sorrel:
Disease use
Due to its composition, sorrel helps in the treatment of certain diseases.:
- When cystitis use broth sorrel.
- Due to the high content of vitamin C, sorrel has a beneficial effect on the immune system, helping to cope with colds.
- Fresh leaves of sorrel improve the secretion of gastric juice and bile, which helps to establish digestion.
The possibilities of sorrel are great. But when using sorrel, like any other dish during pregnancy, you should moderately dose this product and take into account the individual characteristics of the organism of the pregnant woman.
