Vegetarian diet for pregnant women

During pregnancy, the need for nutrients increases. For example, a pregnant woman needs to get more calcium, protein, folic acid, but the need for calories does not increase so critically. During this period, it is important to eat foods that are rich in nutrients, and not fats, sugar or high-calorie foods. A vegetarian diet based on wholesome, nutritious foods is the choice of pregnant women in favor of health. Tips for maintaining health during pregnancy: Pay special attention to adequate intake of the following nutrients: Calcium. Tofu, dark green leafy vegetables, cabbage, broccoli, beans, figs, sunflower seeds, tahini, almond butter are all high in calcium. Vitamin D. The best source of vitamin D is sunlight. We recommend sunbathing for 20-30 minutes a day (at least hands and face) 2-3 times a week. Iron. You can find this mineral in abundance in plant foods. Beans, dark green vegetables, dried fruits, molasses, nuts and seeds, whole grains, and cereals are high in iron. However, women in the second half of their pregnancy may need more iron, making supplementation justified. Here it is worth consulting with the leading pregnancy doctor. A few words about protein… During childbearing, a woman’s need for protein increases by 30%. With sufficient consumption of protein-rich foods such as beans, nuts, seeds, vegetables and grains, the need for protein will be met without any difficulty.

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