People who are not in Shaanxi may not know what the pickled cabbage is, nor have they ever eaten it. In fact, the pickled cabbage is a famous local specialty. Its practice is slightly similar to the pickled Chinese cabbage we are familiar with now. It is a little sour and fermented. Some people like to eat food that is calculated after pregnancy, and they especially love pickled vegetables. However, can pregnant women eat pickled vegetables?
If a pregnant woman wants to eat something sour in her mouth, she has also eaten pickled vegetables before without discomfort, and can continue to eat pickled vegetables after pregnancy. But at this time, for the sake of the fetus in the belly, it is necessary to control the amount of pickled vegetables every time, and not eat too much at once, otherwise it will not be good for the growth and development of the fetus in the belly.
Jiangshui Cai is actually a small dish, but it loses its fresh vegetable nutrition too early after fermentation. Therefore, it is recommended that pregnant women, no matter how good this dish is, should eat less Jiangshui Cai and choose fresh vegetables to eat. Only in this way can we obtain sufficient vitamins and other nutrients through fresh vegetables.
After pregnancy, many pregnant women will avoid certain foods. They dare not eat what they dare not eat. In fact, it is the correct practice for pregnant women to avoid certain foods, but there is no need to be afraid to eat anything. If some foods have been eaten before pregnancy without rejection and are nutritious, pregnant women can continue to eat them after pregnancy.
