In which trimester is it good to eat carrots during pregnancy?

Pregnancy is the most important period in a woman’s life: during all 9 months, the expectant mother treats her health and nutrition with care and special attention. It would seem that carrots are a harmless vegetable filled with vitamins, but during pregnancy even it can be both useful and dangerous for the mother and fetus.

In the article we will tell you the benefits and dangers of the root vegetable, when and how best to eat it.

Unique properties of carrots

The first thing that comes to mind when talking about the uniqueness of the orange vegetable is its beneficial effect on vision. But this is far from the only useful property that it has.

Due to its composition, carrots:

• helps the body resist infections and viruses;
• supports the child’s body in intrauterine development and growth;
• restores intestinal microflora, fights dysbiosis;
• cleanses the body of reactive substances;
• increases potency in men;
• normalizes the functioning of the gastrointestinal tract;
• prevents vascular diseases;
• cleanses the body of toxins and heavy metal salts;
• heals, reduces pain from wounds, burns and ulcers;
• protects the kidneys and gallbladder from stone formation.

Table of the chemical composition of carrots (per 100 g of product).

Carrots are used in folk medicine and cosmetology; the root vegetable improves skin elasticity and makes hair stronger and shinier. The benefits of carrots will not decrease even if you boil or bake them; moreover, heat treatment gives the orange vegetable additional value - its antioxidant properties increase.

Special benefits of carrots for women

For women, carrots are a source of valuable vitamins (PP, groups B, E, C, K, A). Vitamin C promotes collagen production and slows down skin aging. The vegetable activates metabolic processes in a woman at the cellular level, has a beneficial effect on the genitourinary system, and removes sand and small stones from the kidneys.

Benefits for pregnant women

Special benefit pregnant women women bring a substance called “carotene”, which is converted into vitamin A. The importance of the substance lies in the fact that it supports the vision of a pregnant woman, who often loses its sharpness due to increased stress. Carotene not only slows down skin aging, but also triggers regeneration processes, and also has a positive effect on the formation of the visual organs and skin of the fetus.

The effect of carrots on the body of a pregnant woman and the fetus varies at different stages of gestation. During pregnancy, divided into three trimesters, the bodies of mother and child are exposed to different stresses and their needs change.

First trimester

During the first period of pregnancy, a woman most acutely feels the changes happening to her. One of the signs of pregnancy is toxicosis in the early stages, which can cause great physical and psycho-emotional discomfort and take you out of the usual rhythm of life.

Carrots, thanks to vitamins A, B, C, K, help cleanse the blood and increase hemoglobin levels. The root vegetable can reduce the symptoms of toxicosis - nausea, dizziness and lethargy. In the first trimester, colds and viruses are extremely undesirable, since treatment of pregnant women with pharmaceuticals is not always acceptable, while natural ones are permitted with rare exceptions. Carrots protect the pregnant woman’s body and improve her immunity.

Second trimester

The second trimester is accompanied by active development of the fetus and an increase in the mother's body's needs for vitamins and minerals. During this period of time, it is important for a woman to receive a sufficient amount of phosphorus, calcium, magnesium, iodine, and folic acid from food. The elements form the brain of the unborn child, as well as its nervous and skeletal systems.

Important. The mother's body needs iron, calcium, magnesium, potassium, sodium, as well as vitamins E and C. All these vitamins are included in the orange root vegetable. Eating carrots in the second trimester is necessary for every pregnant woman.

Third trimester

In the third trimester, the formation of the fetal nervous system occurs; B vitamins obtained from carrots play an important role in this.In the 3rd trimester, the root vegetable helps the expectant mother cope with constipation and frequent urge to urinate. These problems are successfully dealt with by the fiber, calcium and vitamin K contained in the orange root vegetable.

Carrots have low calorie content, so they are safe to eat if you are overweight. It is eaten raw and boiled, as part of salads or as an independent dish, for example, grated carrots with sugar.

What are the dangers of eating carrots during pregnancy?

An excess of carotene in the body of a pregnant woman leads to fetal malformations. Women are recommended to consume 1-2 medium-sized root vegetables per day. Carrots can also cause allergies in the expectant mother.

Contraindications for use:

• pancreatic diseases;
• ulcer stomach in the acute stage;
• diabetes.

You should absolutely not eat the root vegetable if, after eating it, your palms turn yellowish-orange. Pregnant women who have previously had an allergy to the root vegetable should not eat carrots.

Recommendations for use

Carrots are recommended for consumption during pregnancy in any form. Boiled carrots are included in soups, meat and vegetable dishes, and salads. The baked root vegetable is found in poultry and fish dishes. Raw carrots are consumed in the form of sticks, which are dipped in sauce, in solid form with sugar or cheese, as part of vegan rolls and salads. Also squeezed from raw carrots juice and bake pies.

Carrots are combined with stewed potatoes and boiled rice. Carrots fried in oil, added to potato or cereal dishes, give them not only a beautiful color, but also a pleasant sweetish taste.

Fish baked on a bed of root vegetables cut into rings acquires a pleasant vegetable flavor and a lot of vitamins transferred from carrots to meat.

Raw, uncut carrots are also beneficial for the oral cavity. The hard vegetable is a natural toothbrush that cleans the spaces between teeth.

When consuming orange vegetables, the main thing is to adhere to the recommendations for daily consumption.

Recipes

Let's look at a few simple carrot recipes; any pregnant woman can easily prepare such dishes.

Carrot mousse

A tasty and healthy chilled treat that will not cause problems for your figure.

Ingredients:

• carrots – 750 g;
• milk – 350 ml;
• butter – 10 g;
• walnuts (chopped) – 2 tbsp. l.;
• apricot jam – 2 tbsp. l.;
• wheat flour – 1 tbsp. l.;
• starch - 1 tbsp. l.

Preparation:

1. Grate the carrots.
2. Place the vegetable in a deep saucepan and add milk (reserving 100 ml of milk).
3. Cook over low heat, covered, for 20 minutes.
4. Add butter and jam.
5. Cook for another 10 minutes.
6. Puree the carrot mixture with a blender until it reaches the consistency of puree.
7. Mix starch with flour and dilute in the remaining 100 ml of milk.
8. Pour into carrot mixture in a thin stream.
9. Cook for another 10-15 minutes.
10. Grind the nuts in a coffee grinder and add to the carrot mixture.
11. Remove from heat, pour into molds and cool.

Carrot juice for the winter

Carrot is the champion among juices in terms of the amount of nutrients, in addition, it is very tasty.

Ingredients:

• water – 1 l.;
• ripe carrots – 1 kg;
• sugar – 1-2 tablespoons (to taste).

Preparation:

1. Wash the carrots, peel them, wash them again.
2. Cut the root vegetable into small cubes or slices and grind it in a blender.
3. Add water (300-500 ml) to the carrot pulp and stir.
4. Bring to a boil, skim off the foam.
5. Cook over low heat until the carrots are soft.
6. Remove from the stove and wait until the workpiece has cooled.
7. Prepare sugar syrup from the remaining water and sugar, cook for about 10 minutes until the sugar is completely dissolved.
8. Beat the carrot puree with a mixer until smooth.
9. Pour into an enamel pan, add syrup and boil for about 5 minutes, stirring regularly.
10. Pour the juice into sterilized jars and screw on metal lids.
11. Place the jar upside down and cover.
12. After cooling completely, remove storage.

Carrot-pumpkin juice for the winter

The most vitamin juice of two-component drinks. Pumpkin is not only hypoallergenic, but also a dietary product containing vitamin K, useful for blood clotting, as well as vitamin T, which has a beneficial effect on metabolism. There is more iron in pumpkin than in apples.

We offer the fastest recipe, which involves canning using the hot filling method.

Ingredients:

• pumpkin – 1 kg;
• carrots – 1 kg;
• sugar – 150 g (to taste);
• water – 1 glass;
• citric acid – 10 g.

Preparation:

1. Wash the carrots, peel them, wash them again.
2. Cut the vegetable into small pieces or grind it on a grater or in a meat grinder.
3. Peel the pumpkin, wash it, cut it into small pieces.
4. Place the vegetables in a saucepan and add a little water.
5. Cook over low heat until softened.
6. Press the vegetable mixture through a sieve.
7. Pour the mixture back into the pan and bring to a boil.
8. Add sugar, citric acid and cook over low heat for 5 minutes.
9. Pour the juice into hot sterilized jars and close them with sterilized lids.

Carrot juice in a juicer with tomatoes and peppers

This unusual juice is not only tasty and healthy, but also great as a base for sauces and dressings. The juice contains carotene from carrots, B vitamins from tomatoes, vitamin C from peppers.

Ingredients:

• tomatoes – 1 kg;
• sweet bell pepper – 2 pcs.;
• carrots – 2-3 pcs.;
• salt - to taste.

Preparation:

1. Wash the tomatoes, remove the stalks, make a cross in the area of ​​the stalk, blanch (put them in boiling water for a couple of seconds, then immediately in cold water). While the tomatoes are warm, remove the skin, remove seeds, and chop.
2. Wash the pepper, remove seeds, cut.
3. Wash the carrots, peel, wash again and chop.
4. Pass the vegetables through the juicer one at a time.
5. Pour the juice into a saucepan, add salt.
6. Cook over low heat for about 15 minutes, skim off the foam.
7. Pour boiling juice into sterile jars.
8. Close tightly, turn upside down, leave until completely cool, then transfer to a storage location.

Korean carrots

Pickled spicy carrots that have not undergone heat treatment are a tasty and healthy salad that is easy to prepare at home.

Ingredients:

• carrots – 1 kg;
• garlic – 2 heads;
• ground black pepper – 0.5 tsp;
• ground red pepper – 0.5 tsp;
• salt – 0.5 tsp;
• sugar – 2 tbsp. l.;
• vinegar - 3 tbsp. l.;
• vegetable oil – 0.5 cups.

Preparation:

1. Wash the carrots, peel them, grate them on a special Korean carrot grater.
2. Add ground black pepper, ground red pepper, vinegar, salt, sugar, crushed garlic.
3. Mix.
4. Heat vegetable oil in a frying pan until boiling.
5. Add boiling oil to the grated root vegetable and mix again.
6. Place Korean-style carrots in a container for serving.

Carrot cutlets

Ingredients:

• large carrots – 3 pcs. (600 g);
• chicken egg – 3 pcs.;
• vegetable oil (for frying) – 30-50 g;
• flour – 100 g;
• salt – 1 pinch.

Preparation:

1. Peel and wash the carrots.
2. Grate the vegetable on a coarse grater.
3. Add 3 beaten eggs, flour and salt to the root vegetable.
4. To stir thoroughly.
5. Heat the frying pan. Pour 2-3 tbsp. l. vegetable oil.
6. Place the cutlets in the pan using a tablespoon. Cook the cutlets over low heat, covered, frying on both sides until golden brown, 4-5 minutes.
7. Add oil as needed, 1 tbsp at a time. l.

Opinion of obstetricians-gynecologists

Experts emphasize the importance of proper and moderate consumption of carrots by pregnant women.

Irina Leontyeva, Moscow: “When people ask me whether pregnant women can have carrots, I say that this vegetable is the simplest and almost safe way to saturate a pregnant woman’s body with vitamins and minerals. But the most important thing I can recommend is moderation in its consumption. Two root vegetables a day is a safe dose for pregnant women in any trimester. Fresh carrots during pregnancy are just as healthy as boiled ones.”

Anna Borisova, Tomsk: “I recommend to my pregnant patients not to drink fresh carrots, but to eat fresh and boiled carrots. The fact is that juice contains a lot of sugar, which immediately enters the bloodstream, causing a spike in insulin. If you eat carrots with pulp, then fiber enters the stomach, which is not so easy to process, therefore, the release of sugar does not occur so quickly.”

Conclusion

Doctors recommend moderate consumption of carrots during pregnancy. Women with stomach ulcers, pancreatic diseases and diabetes are advised to completely exclude orange root vegetables from their diet.

You can prepare a variety of dishes from carrots, which, regardless of the presence or absence of heat treatment, are rich in vitamins that will support the mother and the growing body of the child.