Champignons during pregnancy: is it possible or not, features and rules of use

Pregnant women can use champignons – doctors agree that in reasonable quantities these mushrooms do not cause harm. But at the same time, you need to know which mushrooms are allowed during pregnancy, how to cook them correctly and in what quantities to use.

Is it possible to have champignons during pregnancy

Since mushrooms are considered a difficult product to digest and can also lead to poisoning, they are usually prohibited during pregnancy. However, champignons are an exception – even expectant mothers can eat them in moderation.

Champignons are considered the safest mushrooms of all, because they do not contain harmful substances in their pulp and do not need long-term processing. In addition, they are grown on special farms for sale, and therefore fruiting bodies cannot get any toxins from the soil either. The pulp is quickly digested and well absorbed, and in terms of nutritional value, the product is close to meat and, if necessary, may well replace it during pregnancy.

Vitamins and protein in champignons are indispensable during pregnancy

What are the benefits of champignons during pregnancy

The composition of the product includes many substances that are important not only for a woman during pregnancy, but also for a developing fetus. In particular, mushrooms contain:

• vitamins of group B;
• folic acid;
• cellulose;
• potassium and iron;
• calcium and magnesium;
• amino acids.

With proper use, fruiting bodies bring a very beneficial effect. The benefit is that they:

• support a woman’s healthy body weight during pregnancy and supply the developing fetus with quality protein;
• strengthen blood vessels and protect the heart from the development of dangerous ailments;
• have a positive effect on the nervous system, relieve fatigue and stress, improve tone;
• help maintain good digestion and metabolism;
• prevent the development of anemia and beriberi.

Due to the high content of folic acid, champignons are very useful for the child. They contribute to the normal development of the fetal nervous system and reduce the risk of pathologies.

What can pregnant women eat champignons

Although champignons are very useful during pregnancy, not all types of mushrooms can be consumed during the period of bearing a baby. Doctors allow women during pregnancy to include boiled, stewed, baked and fried champignons in their diet, they do not pose a danger to a woman’s health and are beneficial.

Salted and pickled mushrooms should not be eaten during the period of bearing a child.

But pickled, canned and salted mushrooms must be abandoned. First of all, they contain too much salt and spices, so they can negatively affect the functioning of the digestive system and kidneys. In addition, it is cold preparations that, under adverse circumstances, can be most poisonous, and for women during pregnancy, this is doubly dangerous.

Selection rules

Under normal circumstances, you can collect delicious fresh champignons on your own in the forest. However, during pregnancy, it is best to give preference to store copies. In this case, you can be sure that the fruiting bodies were grown in environmentally friendly conditions, and there are no dangerous toxins in their pulp.

In addition, when harvested in the forest, the fruiting bodies can be confused with the pale grebe. A poisonous mushroom at the “egg” stage is very similar to a young champignon, and in the absence of experience it is quite possible to make a mistake. Toadstool poisoning is deadly for any person, and during pregnancy it is necessary to completely exclude the very possibility of intoxication.

Features of cooking champignons for pregnant women

So that the product does not harm the woman during pregnancy, the fruiting bodies must first of all be fresh – without dark spots on the caps and excessively soft areas:

1. It is allowed to eat boiled, baked, fried and stewed champignons during pregnancy. Raw mushrooms are not recommended, as this can lead to indigestion.
2. Before cooking champignons, it is important to properly wash and remove thin skins from their caps.
3. For better assimilation, the fruiting bodies should be cut into small pieces. The pulp of champignons contains chitin, which is not digested by the stomach, but when cut, its fibers are damaged. Thus, the digestibility of mushrooms becomes higher.
4. During pregnancy, it is recommended to use less salt and spices when preparing mushroom pulp. Excessive amounts of salt, pepper and other additives can cause swelling, heartburn and other unpleasant side effects.

It is better to buy fruiting bodies in a store – it is safer for pregnant women

Boil champignons before cooking should be no more than 15-20 minutes. After that, the water from under the fruiting bodies is drained, and the mushrooms themselves are cooked according to the chosen recipe.

Recipes with champignons for pregnant women

Mushrooms are used in many dishes approved for use by pregnant women. But the most popular are recipes according to which you can cook fruiting bodies not only tasty, but also quickly.

Mushrooms with potatoes in pots

An appetizing and satisfying dish can be prepared from potatoes, vegetables and champignons. Before cooking, mushrooms must be sorted out, leaving only the best fruiting bodies, peeled and boiled. After that follows:

• wash and cut into small cubes 3 potatoes, finely chop the onion and grate 1 carrot;
• cut into thin slices 60 g of boiled champignons;
• quickly fry carrots and onions in sunflower oil – no more than 3-5 minutes, until the onion becomes golden;
• put potatoes, chopped mushrooms and fried vegetables in a ceramic pot and pour water.

The pot is placed in the oven for 40 minutes at 180 ° C, and then removed and enjoyed with a fragrant and tasty dish.

Potatoes with mushroom pieces in pots – a nutritious and healthy dish

Mushroom kebab

Mushroom barbecue is allowed for use during pregnancy, it can successfully replace fatty meat, which usually has to be abandoned. The recipe looks like this:

• 200 g of champignons are sorted, washed and peeled, and then boiled for 15 minutes and rinsed again in cold water;
• 1 minced garlic clove is mixed with 1 small spoon of soy sauce, 10 ml of vegetable oil and 1 small spoon of low-fat mayonnaise;
• add 2-3 drops of lemon juice to the mixture and bring to a boil on the stove, and then remove from heat.

Boiled mushroom bodies are poured with hot marinade, mixed, covered with foil and left to marinate for 5 hours. After that, it remains only to put mushroom caps on skewers and lightly fry – the barbecue will turn out to be nutritious, but dietary and harmless.

Mushroom barbecue for pregnant women is much healthier than regular

Julienne in the oven

Another recipe suggests cooking mushrooms in the oven along with hard cheese, onions and quail eggs – the dish turns out to be exquisite and tasty. According to the recipe, you need:

• sort out 60 g of champignons, peel the freshest of them, rinse and boil for 15 minutes;
• chop a quarter of the onion and fry in butter for a minute, and then add a little flour and bring to readiness;
• mix and beat a quail egg with 20 ml of fat sour cream.

After that, boiled mushrooms are fried in a separate pan, poured with egg and sour cream dressing, and onion fried is added to the champignons. In a small container, the dish is sprinkled with grated hard cheese, after which it is baked for 20 minutes at a temperature of 180 ° C.

Exquisite julienne is prepared very simply and quickly

How to eat champignons during pregnancy

Mushrooms are beneficial during pregnancy at all stages of bearing a child. However, they must be used correctly:

1. In the first trimester of pregnancy, it is recommended to eat about 120 g of champignons per day, the developing fetus needs protein, and mushrooms can provide it in the right amounts.
2. In the second and third trimesters, daily portions of mushrooms can be increased to 150-200 g. Mushrooms will not cause harm in such volumes, but they will supply the woman’s body with calcium, vitamin D and folic acid, all these elements are important for the fetus.
3. With all the benefits of champignons, it is recommended to use them during pregnancy not every day. It is enough to eat mushrooms twice or thrice a week.

Contraindications to the use of champignons during pregnancy

When using mushroom dishes, you need to be careful. It is better to refuse champignons during pregnancy when:

• peptic ulcer, pancreatitis and gastritis in acute form;
• tendency to frequent constipation;
• individual allergic reactions to mushrooms.

Sometimes during pregnancy, women develop intolerance to foods that used to be part of the regular diet. To make sure that mushrooms do not lead to a negative reaction, for the first time during pregnancy, it is better to try them in small quantities and wait a few hours.

Almost all pregnant women can eat champignon dishes

Conclusion

Champignons are allowed for pregnant women, if there are no contraindications, then fresh mushrooms bought in the supermarket will be beneficial. But you need to pay close attention to the processing and preparation of fruiting bodies, and also not to abuse mushroom dishes.