Eating a healthy, balanced diet is important for mums-to-be at all stages of pregnancy.
Expecting mothers should focus on eating nutritious foods that provide essential nutrients for both mother and baby.
However, there are some vegetables that should be avoided during pregnancy.
Raw vegetables
Raw vegetables can contain harmful bacteria such as E.coli or salmonella, which can cause health problems for both mum and baby.
To minimize the risk of food poisoning, pregnant women should avoid eating any type of raw vegetable including lettuce, tomatoes, cucumber and peppers.
What vegetables should be avoided during pregnancy? Sprouts
Sprouts are particularly risky to eat during pregnancy. They often require additional steps such as rinsing and boiling which many times can’t kill all of the bacteria growing on them.
They also provide bacteria with an ideal warm, moist environment to grow, so it’s best to avoid them altogether.
For this reason it’s best to avoid alfalfa sprouts during pregnancy.
Mushrooms
Mushrooms contain a high amount of Vitamin D which is an
essential nutrient during pregnancy. However they also have a very high concentration of histamines which can trigger allergies or sensitivities in pregnant women
.
If you do choose to eat mushrooms during pregnancy, it’s essential to cook them thoroughly. This helps reduce the risk of food poisoning related illnesses. It’s generally safest to avoid mushrooms altogether when pregnant.
Conclusion
In summary, eating a balanced diet is essential for expectant mothers in order to ensure their health and the health of their baby.
Avoid certain vegetables during pregnancy, such as raw vegetables, sprouts and mushrooms. These may put you at risk of food poisoning or allergies/sensitivities. Those are triggered by histamines contained within them.
It’s always best to err on the side of caution when it comes to your own health and wellbeing. So make sure you know what foods are safe to eat before diving into your plate!
