Parsley during pregnancy: is it possible or not, contraindications

Greens and herbs

Parsley is a garden plant used as a spice or salad ingredient. Besides its flavor and aroma, it boasts numerous beneficial properties. Due to its properties, it is often used in alternative medicine to prepare medicinal infusions. However, excessive consumption of this product can be both beneficial and harmful to mothers.

Daily intake for pregnant women

Why shouldn't pregnant women eat this juicy spice too often? In addition to vitamins and amino acids, parsley contains a strong ester, which is dangerous for pregnant women. Therefore, the recommended daily intake for a pregnant woman is 8-10g. With this recommended intake, a pregnant woman's body will receive:

vitamin K, which ensures normal interaction of calcium with vitamin D. It also normalizes metabolism in bone and connective tissue;
vitamin C, which increases resistance to viruses;
beta-carotene, which replenishes the deficiency of provitamin A;
lutein, which lowers cholesterol levels;
B vitamins, which improve bowel function and skin condition. They also help cope with stress and depression;
minerals necessary for good fetal development.

Important!

Due to changes in the body, pregnant women are prone to developing conjunctivitis. Parsley juice is used as a preventative measure to preserve vision, so it's beneficial for pregnant women to add it to all their meals, especially for women with poor vision.

Benefits for the body

During pregnancy, the body's need for vitamins and microelements doubles. Therefore, spicy herbs will not only enhance the flavor of dishes, but also:

improves appetite and gastrointestinal tract function;
eliminates nausea and vomiting;
will increase the content of iron-containing protein;
eliminates swelling;
will lower blood pressure;
promotes the proper development of the baby;
will improve the functioning of the cardiovascular system;
removes toxins and free radicals from the body;
will saturate the body with calcium.

Eating during early and late pregnancy

If a pregnant woman has no contraindications to using the spice, parsley can be consumed in moderation. Consuming the product will not have any negative effects on the baby.

The period from conception to the twelfth week is the most important period of pregnancy. During this period, the embryo is formed. Eating parsley during early pregnancy can help relieve morning sickness. Due to severe exposure to toxins and harmful substances produced during fetal development, embryonic development is improper. To ensure the proper development of all vital systems in the baby, it's recommended to add parsley to salads or soups.

As soon as a woman registers with an obstetrician-gynecologist, the attending physician prescribes expensive vitamins. However, a natural product is much more beneficial than chemical multivitamins.

Some gynecologists advise their patients against using parsley during the first trimester of pregnancy. The herb stimulates blood flow to the smooth muscles of the pelvis. This action can trigger an early termination of pregnancy.

Choosing parsley

The plant's root contains a high concentration of elemecin, a plant-based anticholinergic. Therefore, pregnant women should avoid its use. Infusions and decoctions of the leaves are for external use only. Parsley seeds contain 11.5 times more essential oils than the leaves. Therefore, they are contraindicated for women throughout pregnancy.

To avoid harm to your health, pay attention to a number of nuances when purchasing spices:

the product must be fresh, as if it had just been cut from the garden;
the bunch should not be limp or have drops of water;
there should be no dust or other contaminants on the greens;
the color of the plant should be rich and uniform;
The bunch should not have rotten or damaged leaves.

Recipes

For women carrying a child, there are several tasty, healthy dishes that will benefit both the mother and baby.

Vegetable salad with sour cream

A delicious, vitamin-rich dish without spicy or allergenic ingredients. To prepare:

cut half a glass of marinated mushrooms and 2 medium onions into strips;
2 boiled potatoes cut into cubes;
add 5 tablespoons of green peas and 4 tablespoons of sour cream;
mix, add salt, sprinkle with coarsely chopped parsley.

Stewed beef with prunes

A dish that's minimal in calories and maximally beneficial for pregnant women. To prepare it:

Cut 500 g of lean beef into cubes, place in a saucepan, cover with water, and simmer for 30 minutes;
cut into cubes: 4 tomatoes, 1 bell pepper, 1 carrot, 1 onion;
100 g of prunes, wash and cut into strips;
Place the ingredients in layers on a baking sheet, add salt to taste;
place in an oven preheated to 200 degrees, after 10 minutes reduce heat to 160 degrees, bake until done;
Sprinkle with finely chopped parsley before serving.

Important!

Curly parsley has beautiful, corrugated leaves and lasts longer. Its nutritional content is similar to that of regular leaf parsley. However, curly parsley looks much more beautiful in any dish.

Reviews

Women who ate parsley during pregnancy share their impressions.

Alina, Moscow

During early pregnancy, I suffered from severe morning sickness. My mother advised me to chew a sprig of parsley when I was having severe nausea. It made me feel much better. And parsley has remained my favorite herb ever since.

Katya, Minsk

When I was pregnant with my first child, my hemoglobin levels were always below normal. Taking medications only temporarily raised them. After reading online about the benefits of parsley, beef, and prunes, I regularly made myself a salad with these ingredients. After regularly eating this dish, my hemoglobin levels remained normal for the rest of my pregnancy.

Expectant mothers can and should eat parsley, unless contraindicated by a gynecologist. However, it's important to adhere to the limits for pregnant women.