Every expectant mother after pregnancy will pay special attention to dietary safety during pregnancy, as they are afraid that consuming certain foods or seasonings may have adverse effects on pregnancy. And there are many types of seasonings used in cooking, so which seasonings can pregnant women eat?
After pregnancy, due to physiological changes, women require more nutrition and blood supply support during the growth and development of the embryo. At this time, the pregnant woman's blood volume will increase, and fetal development will also compress the gastrointestinal tract, resulting in slow peristalsis.
Therefore, some pregnant women are prone to constipation and hemorrhoids, so they should try to eat less spicy seasonings in their diet, such as cooking wine, star anise, chili, pepper, fennel, Sichuan peppercorns, etc. In addition, some commonly used seasonings such as salt, vinegar, oyster sauce, soy sauce, soy sauce, soy sauce, steamed fish and soy sauce can be consumed at discretion.
There are no absolute dietary taboos for women during pregnancy, and most common foods can be consumed normally during pregnancy, including some seasonings. There is currently no authoritative data to prove which seasonings pregnant women should absolutely avoid consuming. However, from the perspective of pregnancy safety, it is advisable to avoid consuming certain foods or seasonings that may have an impact on pregnancy. In addition, the diet during pregnancy should ensure a balanced intake of nutrients, a healthy and reasonable diet, avoid drinking alcohol, and eat less spicy food.
