Kiwi during pregnancy - benefits and harms

Often, expectant mother wants to eat something sour. Thus, the body requires organic acids and natural enzymes, which contribute to a more comfortable and faster digestion.

Unfortunately, it is undesirable for a pregnant woman to consume many berries, and citruses are generally recommended to be limited because of their allergenicity. And here tropical kiwi comes to the rescue - a delicious, juicy and very healthy fruit for mom and baby. It is believed that kiwi rarely causes allergies, despite the high content of ascorbic acid. But harm from the imported product can still be, therefore, it is important to know how to choose and store the fruit.

Chemical composition

A popular tropical fruit combines a whole gamut of flavoring characteristics due to its quality composition:

• cellulose;
• organic acids;
• antioxidants;
• ash;
• starch;
• saturated fatty acids;
• mono- and disaccharides (glucose, fructose, etc.).

B vitamins (thiamine, riboflavin, folic acid, pyridoxine, niacin), E, ​​C, PP, as well as beta-carotene.

Macro- and microelements (calcium, potassium, chlorine, phosphorus, magnesium, manganese, aluminum, iodine, fluorine, iron, etc.).

The energy value of the “Chinese gooseberry” is up to 65 kcal per 100 g, which makes it suitable for medical and dietary nutrition.

Ascorbic acid, as you know, is responsible for the formation and strengthening of immunity, increasing resistance to pathogenic microflora, bacteria, colds. Also, the antioxidant helps fight free radicals and radionuclides, reduces the risk of developing benign and malignant neoplasms. Vitamin C is also necessary for the proper absorption of iron.

Kiwi is considered a valuable storehouse of folic acid, which is necessary for laying and developing the child’s nervous system. B9 produces the prevention of malformations and pathologies of the development of the neural tube.

Vitamins B in combination with magnesium strengthen the nervous system, eliminate irritability, nervousness and apathy.

Magnesium and potassium participate in the work of the cardiovascular system, stimulate the work of the heart muscle, tone the walls of blood vessels. Heart health is very important, since it is forced to distill more blood through an additional circle of blood circulation, to nourish the developing organism. Potassium also lowers blood pressure, which is important for the prevention of hypertension and preeclampsia. And magnesium, in turn, regulates the concentration of glucose in the blood, heals the muscle system and joints.

Iron promotes the production of hemoglobin and the transport of oxygen to each cell. By using kiwi, you are preventing anemia.

Calcium and phosphorus are essential for a strong and healthy skeletal system for both mother and baby. In pregnant women, these trace elements contribute to the healing and strengthening of tooth enamel, as well as hair and the nail plate.

Iodine positively affects the thyroid gland and the hormones it produces, which is important for maintaining a normal pregnancy.

Benefits for pregnant women

Tropical kiwi is tasty and healthy, as evidenced by the produced positive effects.

1. Metabolism accelerates. Organic acids and carbohydrates have a positive effect on energy metabolism, stimulate the absorption of other beneficial components. Thanks to kiwi, there is also burning of your own calories and fat reserves, which leads to a gradual healthy weight loss.
2. The placenta develops. Vitamin A and E, other vitamins and minerals contribute to the formation of a closer relationship between mother and child.
3. Cholesterol is excreted. Organic acids and fiber help cleanse blood vessels of atherosclerotic and cholesterol plaques.
4. Digestion is normalized. Dietary fiber cleanses the intestines from toxins, promotes comfortable digestion and regular stool. That is, the use of kiwi can be considered the prevention of constipation in pregnant women.
5. Prevents the development of diabetes and gestational diabetes. Kiwi lowers sugar levels and regulates insulin production.
6. Genetic information is accumulating. Thiamine and riboflavin are responsible for the transfer of DNA from mother to child, maintain a healthy hormonal background.
7. Signs of toxicosis are reduced. Unripe acidic fruits suppress morning sickness and stimulate good appetite. Not if there is a tendency to heartburn, it is better to choose a ripe kiwi.
8. Excess fluid is excreted. The fruit helps to cleanse the cells of accumulated moisture, which reduces tissue swelling and heaviness in the legs.

How to choose a kiwi

It is a known fact that tropical fruits are treated with preservatives, essential oils, waxes and even pesticides before transportation. These components allow you to maintain a "profitable" appearance and aroma of the fetus. All these substances are harmful to the mother and baby, so it is important to choose the kiwi correctly according to the following criteria.

1. The fruit should be dense and resilient, without dents or damaged integrity of the peel.
2. The skin color may be dark green or brown. There should be no dark or yellow spots, traces of rot. The villi should be exfoliated with the movement of a finger.
3. The aroma of kiwi is thin, has notes of citrus. The pronounced smell of fruit indicates the use of flavorings (for example, essential oils).
4. On the surface of the fetus there should be no greasy film, and with slight squeezing, moisture should not be released.
5. The stem of the kiwi is dry and dense, not rotten.

After the acquisition, the fruit must be thoroughly washed with warm water and a soap. Then the peel is cut off, like a potato, which reduces the risk of chemical components entering the body.

How to store the fruit so that it retains its beneficial properties? Unlike other fruits, kiwi should ripen at room temperature (while it is undesirable for one fruit to touch another). The place must be ventilated and protected from direct sunlight. A green fruit can ripen in this way for 3 days.

Harm and side effects

It is known that an exotic product contains various allergens: benzoates, amino acids, tyramine, salicylates, etc. Of course, they rarely cause allergies, but they can still worsen a pregnant woman’s condition and lead to digestion. Also, some components slow down the liver, which causes discomfort in the lumbar region.

Nutritionists consider up to 2 small fruits per day as a harmless dose. In this case, the frequency of consumption of kiwi should not exceed 3-4 times a week.

It is strictly forbidden to eat fruit in the presence of contraindications:

1. Increased acidity, tendency to heartburn.
2. Gastrointestinal diseases in acute form (gastritis, pancreatitis, ulcer, colitis and others).
3. Food allergies to sour berries, green fruits and vegetables, as well as citruses.
4. Digestive disorders (acute intoxication, diarrhea, dysbiosis).
5. Pregnancy complications (hypertonicity, risk of miscarriage, etc.).
6. Low pressure.

If the body tolerates exotic fruit well, then it will bring only health and benefits to the mother and baby. The small fruit perfectly supports the immune system, strengthens the nervous system and helps to overcome chronic constipation.

Video: why do you need to eat kiwi every day?