Dark green leafy vegetables (DGLV) are often overlooked during pregnancy. It is estimated that most expecting ladies do not meet the proper nutrition requirements due to lack of dark green vegetables, amongst other foods in the pregnancy diet plan.
Here in this section, we tell you why dark green veggies are so good in pregnancy:
Help Resolve Constipation
Leafy green veggies provide fiber and fluid to your body. Hence it becomes vital to include them in your diet during pregnancy. consuming a small bowl of dark greens 2-3 times a week regularly, during pregnancy can help relieve constipation.
Cognitive Development of the Baby
Dark green vegetables are a rich source of folic acid – that contributes towards the spinal and cognitive development of the foetus. Being also a rich source of iron, dark greens also help in the production of RBC (red blood corpuscles) – thus preventing the risk of anaemia and miscarriages during pregnancy.
You can include dark green veggies in your diet during pregnancy to get optimum Vitamin E. Vegetables like spinach, Swiss chard and beet greens are good sources. This vitamin protects your body from free radical damage.
Combats Leg Cramps, promotes bone growth:
A wonderful balance of calcium and magnesium, dark leafy green veggies help combat those nasty leg cramps during pregnancy. In addition, it promotes bone development and prevents blood clots in the arteries.
Dark greens strengthen the immune system and helps fight infections. By including dark green vegetables in your pregnancy diet plan, you can protect, yourself from various infections.
Keep in mind that no one particular dark green vegetable is healthier than another. Hence ensure you enjoy a variety of dark green vegetables using a range of preparations, raw or cooked.
However, if you wish to know a good pregnancy diet plan, get in touch with Kanupriya Khanna. A recognized dietician in Delhi – Kanupriya will not only provide you interesting diet tips but will also help you inculcate good eating habits during your pregnancy.