What to eat, what not to eat are questions that assume enormous proportions when you are pregnant. You want to do the right thing but may not always know what that is or how to go about it. Here are some dietary pointers that will help.
Remember, a healthy mother is a healthy baby. So your own nutrition is extremely important and recently trends where mothers-to-be diet to retain their slim shapes, in extreme cases leading to 'pregorexia', is not advisable. At the same time, letting go every food inhibition and unlimited eating can't be helpful either.
The Indian meal typically includes carbs, protiens, fat and minerals provided by rice or chapati accompanied by some dal and sabzi. Many are of the habit of having curd and salads too. Certainly, this makes for a well-balanced meal. Do however consult a nutritionist to know what diet will suit your body and conditions specific to you.
Now you needn't go an overdrive with what vegetables you have because you read its healthy to do so. Do have cauliflower, cabbage, lauki/dudhi and spinach.
If you are prone to constipation, gas, or bloating avoid peas.
Breads and food items made from fermented ingredients may cause acidity and increase water retention. Banana, dates, apricots and nuts are very beneficial during this time.
Iron is an important mineral to have during pregnancy. A mother-to-be must have 25 mg of iron and 1,000 to 1,400 mg of calcium every day.
Pumpkin, carrots, apricots and sweet potatoes are good sources of Vitamin A, though exercise caution as excess of vitamin A can harm or damage the embryo.
Capsicum, oranges and strawberries provide Vitamin C. A pregnant woman needs 70 mg of vitamin C daily.
You must keep away from having food that is not fresh. Intoxicants and smoking should be avoided.