Is it possible to eat sauerkraut during pregnancy and in what quantity?

During the period of bearing a child, it is necessary to carefully approach the choice of food consumed. A wide range of minerals and vitamins are required for intrauterine development of the fetus. One of the foods rich in these substances is sauerkraut. In this article we will figure out whether it is possible to eat fermented snack during pregnancy, how to use it and what benefits or harm it can bring.

Can pregnant women eat sauerkraut?

In the absence of contraindications, doctors recommend that expectant mothers consume sauerkraut at all stages of pregnancy. Product:

• improves overall well-being;
• alleviates toxicosis;
• normalizes metabolism and blood sugar levels;
• strengthens the immune system;
• prevents anemia;
• stimulates digestion, eliminating constipation and bloating;
• eliminates heartburn;
• frees the intestines from pathogenic microflora;
• strengthens the nervous system and normalizes sleep.

Composition and benefits of sauerkraut for pregnant women

Sauerkraut is a healthy product that contains a number of substances necessary for fetal development:

• vitamins – A, group B, C, E, K, PP;
• macro- and microelements - potassium, calcium, magnesium, sodium, sulfur, phosphorus, iron, copper, iodine, manganese, selenium, zinc.

The nutritional value of the vegetable after fermentation is 19 kcal per 100 g of finished product. The dietary fiber content is 2.2 g, which covers about 11% of the required daily value.

Before using sauerkraut for the first time, it is recommended to conduct a home allergy test. To do this, you need to drink a small amount of brine and monitor your well-being for half an hour. If allergic reactions (rash, itching, sore throat, nausea, stomach pain) do not occur, use is permitted.

In the early stages

Early in pregnancy sauerkraut is especially important for women.

She helps:

• fight symptoms of nausea during toxicosis, which helps improve appetite;
• strengthen the immune system with the participation of selenium and ascorbic acid;
• absorption of protein foods with the help of vitamin B6;
• improve the condition of hair and nails.

In the second trimester

The second trimester of pregnancy is more favorable, since toxicosis has already passed. However, symptoms characteristic of this period appear:

• heartburn - cabbage pickle will help get rid of it;
• anemia - it is prevented by selenium, which promotes the active absorption of iron;
• hemorrhoids - softening of stool occurs due to fiber.

In the third trimester

In the last trimester of pregnancy, every woman actively gains weight. Sauerkraut:

• filling, but low in calories;
• slows down the accumulation of fat and frees the body from excess carbohydrates due to the content of tartronic acid;
• increases blood clotting due to vitamin K;
• has a choleretic effect and reduces swelling.

How, how much and in what form to eat correctly

The product is recommended for use at any time, the main thing is compliance with the measure. 100-200 g per day is enough for a favorable pregnancy.

Main ingredients needed for ripening cabbage:

1. White or red cabbage - only mature heads.
2. Carrots, apples, celery stalks, cranberries, barberries, raisins - to give the dish additional taste and saturation with vitamins.
3. Spices – cumin, black and red pepper, anise, fennel, dill, bay leaf.
4. Dishes - only glass, enamel or wood.

Depending on taste preferences, you can use sauerkraut as part of a salad with fresh vegetables, herbs, vegetable oil, or in its pure form - in small quantities as a side dish for the main dish.

You can make pickles yourself or buy them at the store. Pay attention to the conditions, shelf life and appearance of the product. A gray tint to the cabbage is unacceptable; it must be completely covered with brine. The consistency is not too hard, but crispy, the smell is spicy, the taste is pungent.

Important! Drinking cabbage brine and sauerkraut itself should never be consumed on an empty stomach - only after a meal. The acid contained in the product can corrode the walls of the stomach, which can trigger the development of gastritis.

Cabbage soup with sauerkraut

Ingredients needed to prepare cabbage soup:

• 0.5 kg of sauerkraut;
• 1 onion;
• 1 carrot;
• 60 g flour;
• 60 g butter;
• 3-4 potatoes;
• 200 g beef with bone;
• 0.5 l of water;
• salt and spices to taste.

Preparation:

1. Place beef, onions, carrots in cold water and cook the broth until tender for 1-1.5 hours.
2. Remove beef and vegetables and cut into cubes.
3. Strain the broth, bring to a boil, add squeezed sauerkraut, a few potatoes, cut into cubes.
4. Fry the flour in a dry frying pan until golden brown, then in butter for 2-3 minutes.
5. 5 minutes before the potatoes are ready, add flour sauté, meat, onions, carrots and spices.After the specified time, the cabbage soup is ready to eat.

Is it possible for pregnant women to salt cabbage for the winter: recipes

We offer several simple recipes that are suitable for pregnant women.

Cabbage pickled in its own juice

Ingredients:

• a head of cabbage weighing up to 1 kg;
• 1 medium sized carrot;
• 5 g sugar;
• 45 g salt.

Preparation:

1. Chop the head of cabbage, add coarsely grated carrots.
2. Salt the mixture, add sugar, mix well and squeeze out the juice with your hands.
3. Leave the cabbage under pressure for 3 days at room temperature.
4. Stir twice daily to remove excess air and prevent a bitter taste.
5. After 3 days, transfer the finished cabbage into sterilized jars and seal or leave in the refrigerator for consumption.

Instant cabbage

Ingredients:

• a head of cabbage weighing from 1 to 1.5 kg;
• 1 carrot;
• 100 g sugar;
• 50 g salt;
• 10 tbsp. l. vinegar;
• 0.5 l of water;
• 5 pieces. black allspice peas.

Preparation:

1. Chop the head of cabbage and mix with coarsely grated carrots.
2. Pour sugar and salt into cold water, add vinegar and oil.
3. Bring to a boil and cook for 1-2 minutes.
4. Pour the prepared chilled brine over the vegetables and install the press. After 3-4 hours the dish is ready to eat.

Crispy sauerkraut

Ingredients:

• cabbage weighing up to 2 kg;
• 3 carrots;
• 30 g sugar;
• 30 g salt;
• 2-2.5 liters of water.

Preparation:

1. Cut the cabbage into strips, grate the carrots, carefully, without pressing on the food, mix with your hands.
2. Place the vegetable mixture in a 3-liter jar, pressing lightly.
3. Add salt, sugar and cold water to the top of the container.
4. Cover the jar with gauze and place in a deep bowl to drain the juice.
5. Seal with a lid and place in the refrigerator.After 3 days the dish is ready to eat.

Contraindications and possible harm

Sour cabbage during pregnancy has a number of contraindications:

1. Hypertension, diseases of the kidneys and urinary system, the presence of edema. This is due to the high salt content in the dish, which can retain fluid in the body. It is allowed to consume no more than 1 tbsp. l. in a day.
2. Diabetes and excess weight. Fermentation uses sugar, so sauerkraut has a high glycemic index, which affects blood sugar levels and weight gain.
3. Women suffering from gastritis with high acidity or stomach ulcers, sauerkraut will have to be excluded from the diet altogether, since the product contains organic acids.
4. Flatulence. Fermentation is accompanied by a fermentation process, so the finished product can cause increased gas formation in the intestines. To remove fermentation products, sauerkraut is washed with water before use.
5. Ulcerative formations in the gastrointestinal tract. Sauerkraut contains acid that can corrode the walls of the stomach and irritate the mucous membrane.

This is interesting:

Is broccoli good for weight loss and in what form?

Chemical composition and calorie content of boiled cabbage, rules for its preparation.

The benefits and harms of broccoli for women.

Conclusion

Sauerkraut is a healthy product for a pregnant woman. It saturates the body of the mother and the unborn baby with vitamins and minerals. However, it is better to consult a doctor and eliminate possible risks. It is also important to remember the measure - no more than 200 g per day.