A pregnancy can be both an exciting and a tough period in a woman's life. The biggest concern perhaps is what and what not to eat. What precautions should be taken to avoid nutritional deficiencies for a healthy pregnancy and at the end a healthier baby.
When it comes to obstetrics development, folic acid (vitamin B) is essential ensure that everything is going smoothly. This occurs naturally in dark green vegetables, fruits, etc. Many doctors prescribe folic acid supplements in the form of pills. However, a good alternative would be Brussel sprouts for pregnant women. They have a high volume of folic acid, so you don’t need to take in folic supplement to make up for shortage of folic acid in your body while eating Brussel sprouts.
Importance of Folic Acid
As a would-be parent, you want your kid to be strong. You can achieve this by taking extra care in maintaining vitamin B complex balance in your body. This you can do readily by taking in veggies or goodies with high volume of folate – which staves off cerebral folate deficiency in embryo.
Lack of folic acid leads to neural birth defects and damages the central nervous system of an infant - resulting in problems such as an inability to talk, respond quickly, memorize things, etc. If you take in the prescribed quantity of folate during pregnancy, you can help your baby's neural tube to develop properly, and contribute to development of a healthy spinal cord and brain of your unborn baby.
Pros and Cons
There are various sprouts for pregnant women. The other young shoots or buds - that can be eaten raw too - are Alfalfa, soybean, clover, radish etc.
However, physicians warn pregnant women of indulging in raw sprouts. According to the American Pregnancy Association, any uncooked bud is a hotbed of harmful bacteria like e-coli, toxoplasmosis, listeriosis and other parasitic diseases. As a result, it does not recommend uncooked Brussel sprouts for pregnant women.
On the other hand, the Journal of the American Nutraceutical Association has also found that consumption of phytonutrients – a chemical naturally occurring in plants – can reduce the risk of preterm labor and fatal distress.
As far as the taste of Brussel sprouts for pregnant women is concerned, it is up to you how you develop it. But, rest assured what you eat is most likely to become a choice of your darling baby-to-be-born. A study by Julie Mennella at Monell Chemical Senses Center in Philadelphia has suggested that an infant in womb tends to develop food taste the pregnant mother is enjoying.
Brussel sprout tastes like cabbage and sometime a bit sweeter than cabbage. You may try them, yet be very conscious of its cleanliness if taking raw! Savor it roasted or lightly cooked.
As with everything else, don't forget to discuss your concerns about Brussels sprouts for pregnant women with your doctor.