Can pregnant women eat champignons?

A pregnant woman is a real volcano of passions, and it is not only a matter of frequent mood swings. The future mother is committed to a proper, balanced and healthy diet. Despite the fact that now the woman has priority in the health of the child in the womb, she tries to gain the minimum amount of extra pounds, that is, not to eat off during pregnancy. To make your diet low-calorie, but at the same time tasty and varied, you can use champignons. In the world there are a huge number of varieties of this fungus, the vast majority are edible. Champignon is considered the most common mushroom in the world, its share in the entire mushroom industry is more than 80%. What are the benefits and harms of champignon for the body of a pregnant woman, let's try to figure it out.

Benefits of champignon during pregnancy

Mushrooms, namely champignons, are a very valuable protein product that is well absorbed and easily processed. Champignon is a worthy measurement of animal protein, an excellent salvation for vegetarians. The composition of the fungus is striking in its diversity. It contains vitamins - A, C, PP, E, the whole palette of B vitamins. There are a lot of various micro and macro elements in mushrooms. Champignons contain more than 20 types of amino acids, most of which are simply not synthesized in the human body. All this makes the product indispensable for a pregnant woman.

1. Mushrooms with their diverse composition have a very low calorie content - this is an excellent solution for pregnant women who are afraid to gain excess weight.
2. Champignons reduce blood cholesterol, relieve cholesterol plaques. Improving blood circulation protects the baby from hypoxia.
3. Champignon perfectly copes with urological problems, facilitates the work of the kidneys, the load on which during pregnancy increases significantly.
4. A large number of antioxidants in the fungus can get rid of toxins and toxins in the body.
5. Sometimes champignons are the only product that does not cause nausea and vomiting with toxicosis, it is easily absorbed and nourishes a weakened body.
6. The composition of the fungus is quite high in vitamin C, which is an excellent defense in the season of flu and colds.
7. Champignon is very good for the heart because it has a high potassium content. Moreover, regular consumption of the fungus will help a woman get rid of edema.
8. Champignons are rich in folic acid - this is an indispensable vitamin during pregnancy, which reduces the risk of developing nervous pathologies in the baby in the womb.
9. Mushrooms contain a huge amount of B vitamins, which improve the state of the nervous system, protect against stress, depression, irritability and panic attacks. Against the background of hormonal changes, such mood swings happen quite often.

In addition, champignon is not only useful, but also incredibly tasty. From mushrooms, you can cook a rich soup, add boiled mushrooms to the salad, fry them with potatoes and onions. Can a future mom be able to refuse such a treat? But are mushrooms really safe, let's try to figure it out.

What is the danger of consuming champignons during pregnancy?

First of all, I want to note that mushrooms for a pregnant woman should be bought strictly in supermarkets. As a rule, suppliers cultivate them artificially in special territories - there is no doubt that they are suitable for consumption. Moreover, for each batch of mushrooms there is an appropriate verification certificate.You can also pick mushrooms yourself, but only if you are well versed in quiet hunting and can distinguish edible mushrooms from poisonous ones. Remember that you cannot pick mushrooms near roads and in industrial zones - they perfectly reflect the state of the external environment and absorb all toxins. It is forbidden to buy mushrooms from hand, because you do not know where they were collected. Especially if it is champignons intended for a pregnant woman.

1. Before cooking, carefully sort the mushrooms and discard wrinkled, darkened and moldy specimens.
2. Boiled, frying and stewed mushrooms will benefit, but it is better to refuse canned and pickled mushrooms. They cause a feeling of thirst, swelling, heartburn.
3. Champignons in some cases can cause bloating and flatulence. Therefore, if there is a malfunction in the intestines, it is better to refuse mushroom dishes. With lactation, mushrooms are strictly prohibited, as they can cause the appearance of infant colic.
4. It is believed that fungi reduce the absorption of other substances in the intestine. Therefore, vitamins and medicines should be taken separately from mushroom dishes - an hour before meals or 3 hours after eating.
5. In addition, there may be individual intolerance to mushrooms, which is manifested by severe bloating, urticaria, coughing or other allergic reactions.

To make the mushrooms tasty and healthy, they should be properly cooked. First, the mushrooms must be cleaned, then thoroughly and gently rinse. Next, the mushrooms are dipped in boiling water and boiled for 20-25 minutes. After that, the mushrooms are removed and washed. Everything, then you can do whatever you like with them - add to the soup, cook a side dish, mash, fry with potatoes or decorate the salad. Champignons always transform the taste of the dish, giving it a light piquancy and mushroom aroma.

Tastes of a pregnant woman often change, so many expectant mothers refuse meat, just can not eat it. But meat contains an important protein, which is necessary for the growth and development of the baby in the womb. In this case, doctors recommend replacing the meat with mushrooms. It is not only effective, but also a safe and very tasty solution to the problem!

Video: the benefits and harms of champignons