How much and in what form should fruits and vegetables be consumed during pregnancy?
According to the recommendations, a pregnant woman should consume 500-600 grams of fruits and vegetables daily in a 50-50 ratio. They can be eaten fresh or after heat treatment. Special attention should be paid to local seasonal products grown in our region. They contain essential vitamins and minerals for the health of mother and child.
Which fruits and vegetables should be preferred so as not to harm the fruit, and is it necessary to consume only seasonal products?
Fruits and vegetables cannot harm the fetus, but it is important to keep the body in good shape. For example, when hemoglobin levels decrease, it is recommended to increase the intake of vitamin C for better iron absorption. Sources of this vitamin are apples, cabbage (both fresh and pickled), raspberries in summer and citrus fruits in winter. Seasonal and local products are always useful, so now it is recommended to include more apples, beets, carrots and sauerkraut in the diet.