Pumpkin during pregnancy - benefits and harms

If you need to choose a vegetable from which you can cook many healthy and tasty dishes, then you should pay attention to the pumpkin. It is used to make not only cereals known to everyone, but also juices, desserts, preserves, pies, soups, salads, pickled, fried and simply consumed raw. Pumpkin has various varieties, on which the taste of the prepared dish, composition, and value for the body will depend.

Useful properties of pumpkin

How much the product will be useful to the expectant mother can be determined by the composition. It may vary slightly depending on the pumpkin variety, growing conditions, but in general it contains the following compounds important for the human body:

1. Vitamins most B vitamins, including riboflavin, folic acid (B9), thiamine and others. Additionally, in the pumpkin there are vitamin C, A, E, PP, K, T - rare, but.
2. Minerals. Pumpkin is considered one of the leaders in macro and microelements. In sufficient quantities, the vegetable contains: potassium, magnesium, calcium, sulfur, phosphorus, iron, iodine, fluorine, copper, manganese, zinc.
3. Dietary fiber, protein, pectin, organic acids, starch, ash, carotene.

Pumpkin has a relatively low calorie content, which allows it to be attributed to a dietary product. In each part of the fetus, namely the pulp, peel, seeds, contains a different number of compounds. Therefore, it is of great importance not only how the vegetable is cooked, but also what parts are used in the preparation of the dish.

What is the use of pumpkin in pregnancy

For expectant mothers, pumpkin can be a useful addition to the diet, and it is used in any form. The best option is fresh pulp, freshly squeezed juice. Even thermally processed fruits to the least extent, but nevertheless, have a positive effect on the body.

Pumpkin during pregnancy can exhibit the following beneficial properties:

1. Prevention of anemia. Hemoglobin jumps are often observed in expectant mothers, and a sufficient content of iron, folic acid and other compounds helps to normalize this indicator.
2. Stimulation of intestinal motility, prevention of constipation. Intestinal dysfunctions in women carrying a baby are common. With regular use of pumpkins, this problem can be dealt with.
3. Diuretic effect. It is expressed moderately, but it allows you to promptly remove fluid from the body, to prevent swelling. Together with the liquid, the body partially gets rid of harmful substances, toxins, salts.
4. Maintaining the normal development of the skeletal system, motor system in the baby due to the complex of microelements.
5. Improving metabolic processes, which increases the functionality of all internal organs.
6. Low calorie content and at the same time value relative to vitamins, macro and microelements, as well as other equally useful compounds, allows a woman to control weight without sacrificing health.
7. Decrease in accumulation of cholesterol, normalization of pressure, blood coagulability.
8. Prevention of fetal hypoxia, which implies a sufficient supply of oxygen to cells.
9. Easy sedative effect, with constant use, sleep is better.
10. Decreased signs of toxicosis, including nausea, loss of appetite.
11. Maintaining the level of vision, condition of the skin, hair, teeth. This is achieved to some extent due to the presence of vitamin A, other important natural compounds.
12. For cosmetic purposes. During pregnancy, problems with the skin and hair may appear, and the external use of pumpkin pulp successfully fights a number of dermatological disorders.

In order for the use of pumpkin to become really useful for the mother and the future baby, it is necessary to exclude contraindications, take into account the rules for choosing and preparing the fruits of the plant.

Pumpkin Harm in Pregnancy

Any product from the useful can become harmful if consumed beyond measure. For pumpkin, it is also better to observe the amount, eat no more than 0.5 kg of pulp per day or drink no more than 250 ml of natural juice. In most cases, even with an increase in dose, no negative reactions occur, but during pregnancy it is better to play it safe.

Despite the exceptional usefulness of a pumpkin, there are some conditions under which it can harm health:

1. Individual intolerance, allergy to the elements that make up the composition.
2. Gastrointestinal diseases, especially with pathological intestinal dysfunctions, ulcers, gastritis.
3. Diabetes.

If serious diseases of a chronic or acute type are diagnosed, the possibility of consuming pumpkin products should be agreed with a doctor.

How to eat a pumpkin for good

In order for pumpkin in the diet to become only a useful product, certain rules must be observed in its preparation and subsequent use. They include the following conditions:

1. Despite the possibility of storing pumpkin for several years, you need to choose fresh fruits for food. It is advisable to purchase fruits from trusted suppliers, but it is better to take from friends or grow them yourself.
2. Before cooking, you can soak the pumpkin in water for a while, pour boiling water over the peel if you intend to use it in food (sometimes this is important, since it contains a lot of useful trace elements).
3. You need to start with a teaspoon to prevent allergic reactions of the body, digestive upset. Recommended for all pregnant women, even if previously there was no individual intolerance to the product. In the absence of unpleasant consequences, pumpkin can be included in the daily diet, but observing the recommended daily dose (not more than 0.5 kg per day of pulp and 200 ml of undiluted juice).
4. For maximum benefit, it is better to abandon prolonged heat treatment. A great option - fresh pulp, steamed, boiled. Dishes with an abundance of oil, such as fried vegetables, can adversely affect the functions of the digestive tract and the body as a whole.
5. Juices, mashed potatoes, cereals of industrial production are less valuable than similar products made at home from fresh vegetables.

Observance of simple rules will help to supplement the menu with a useful and tasty product that can be used in preparing a variety of foods. Pumpkin goes well with meat dishes, other vegetables and can be used as an independent dish.

In addition to pulp, butter is especially popular. It is made by squeezing seeds, the composition is considered more valuable, since all substances are concentrated to a greater extent in it. It is enough to take a teaspoon of oil daily and this will be enough to maintain the body during pregnancy.

Pumpkin during pregnancy can be a useful treat, providing the body with the necessary vitamins and other compounds necessary for a woman's well-being and the development of her unborn baby.

Video: the benefits and harms of pumpkins for the body