Generally, vegetable foods belong to alkaline foods. Eating more alkaline foods such as vegetables can promote metabolism, improve blood circulation, and have good effects on the skin. According to the cold classification of alkaline vegetables, alkaline vegetables can be divided into cold, cool, flat, and hot types.
Cold alkaline vegetables: water shield, purslane, water spinach (Houttuynia cordata), water spinach, tomato, bergamot, zucchini, gourd, gourd, cantaloupe (cantaloupe), cantaloupe, cauliflower, bamboo shoots, kelp, etc. Pregnant women should try to eat less cold alkaline vegetables as much as possible, as miscarriage is prone to occur in the first three months of pregnancy. Therefore, special attention should be paid to diet, and cold foods should be avoided as much as possible.
Cold alkaline vegetables: lotus root, konjac, shiitake mushrooms, kudzu, sugar beet (purple cabbage), radish, radish, Chinese cabbage, dry celery, amaranth, eggplant, lettuce (lettuce), water bamboo, bitter gourd, rapeseed, spinach, mushrooms, lettuce, cauliflower, enoki mushrooms, winter melon, cucumber, loofah, etc. Pregnant women who eat too many cold vegetables can easily damage their stomachs and cause abdominal pain.
Alkaline vegetables: Lily, carrot, turnip, chrysanthemum, catnip, cabbage, cabbage, monkey head, black fungus, shepherd's purse, Tremella fuciformis, sweet potato, potato, taro, etc. Flat food is gentle in nature, without cold or heat bias, and can be consumed all year round. However, pregnant women should pay attention to a balanced diet and not only consume one type of food.
Warm alkaline vegetables: Chamagu, yam, onion, Allium macrostemon (wild garlic), Toona sinensis, chives, snow chestnut, coriander, bell pepper, pumpkin, ginger, scallions, etc. Warm alkaline vegetables can be eaten, but in moderation and not in excess. For example, sweet peppers should be eaten in non spicy varieties, and foods such as chives, ginger, and onions should be consumed in moderation.
Hot alkaline vegetables: garlic, chili, pepper, etc. Hot alkaline vegetables can be eaten, but in moderation and not in excess. Pregnant women who eat too many hot vegetables are prone to blood circulation and miscarriage. If you want to eat hot vegetables, pay attention to controlling the quantity and it is best to pair them with cold vegetables to neutralize the cold and hot nature of the food.
