Is it possible to eat parsley during pregnancy?

Pregnancy is a special period in the life of every woman. Having learned about their excellent situation, expectant mothers first of all review their diet, choosing only healthy foods.

Parsley is considered a healthy herb, but can pregnant women eat parsley? The article contains all the information about this greenery and the peculiarities of its use during the period of bearing a child.

The unique composition of parsley

It contains many vitamins and microelements:

• B vitamins – have a positive effect on the nervous and cardiovascular systems;
• Vitamin C – helps the body fight infections;
• vitamin PP – has a positive effect on metabolism;
• vitamin A – slows down cell aging, improves immunity;
• vitamin E – increases the chances of conception;
• vitamin K – promotes rapid healing of skin wounds;
• magnesium – supports muscle tissue and the nervous system;
• calcium – strengthens bones;
• iron – helps the circulatory system;
• zinc – stimulates brain function and increases sexual activity.

Taking into account the rich composition of parsley, it definitely benefits the body, however, during pregnancy there are periods when it is strictly contraindicated by doctors.

Benefits for the female body

If a woman is just planning a pregnancy, she should definitely include this greenery in her diet: add it to any dishes or eat it fresh.Vitamin E in greens has a beneficial effect on the process of conception, as does vitamin B9 (folic acid), which doctors recommend that all women planning pregnancy take.

Important! If a woman has problems conceiving, she should consult a gynecologist. Eating parsley only supports the female body, but does not cure serious problems.

Is it possible to eat parsley during pregnancy?

Parsley during pregnancy has certain contraindications, mainly depending on the period and course of pregnancy.

In the first trimester

At the very beginning of pregnancy, the female body experiences great stress. The hormonal background changes significantly, adjusting to protect the fetus from adverse effects. Immunity in the first trimester decreases and becomes vulnerable to bacteria and microorganisms. Eating parsley in the early stages increases the body's protective properties.

If it is so useful, then the question arises: why shouldn’t parsley be consumed by pregnant women? The fact is that it contains substances that tone the muscle organs, because of this, in the early stages of pregnancy the likelihood of miscarriage increases.

Note. In ancient times, parsley was a popular remedy for abortion. In the first weeks of the unwanted situation, the woman consumed large amounts of parsley to cause a miscarriage.

If a pregnant woman loves parsley and has not had cases of uterine tone, greens are included in the diet in moderation as a seasoning for dishes.

In the second trimester

The most tender period of pregnancy is already over, and the body has become accustomed to all the changes. If there were no problems with tone in the first trimester, then in the middle of pregnancy you can safely include parsley in your diet.It contains calcium, which is important for the formation of fetal bones, has a beneficial effect on the nervous and circulatory system, and saturates the pregnant woman’s body with iron.

Despite all the benefits, greens are included in the diet with caution. In the second trimester, it is recommended to consume no more than one bunch per day, unless there are special recommendations from a doctor.

Important! Pregnant women at any stage are allowed to eat only fresh or dry greens. Parsley juice contains a high concentration of active substances; its use can lead to uterine hypertonicity in all trimesters of pregnancy.

In the third trimester

At the end of pregnancy, many women suffer from anemia. This is a dangerous condition; if left untreated, it will lead to oxygen starvation of the child. Moderate consumption of greens will protect the mother’s circulatory system from loss of hemoglobin. The calcium in the composition has a beneficial effect on bone tissue and strengthens the teeth of a pregnant woman. Parsley reduces swelling - this is also a common problem at the final stage of pregnancy.

The recommended amount of greens is one bunch, no more than once a day. Frequent use threatens uterine hypertonicity, which in the last stages is dangerous for premature birth.

Benefits of parsley during pregnancy

If greens are consumed in moderation, it will only benefit mother and child. The antioxidants included in the composition help prevent:

• nervous excitability and insomnia;
• a sharp increase in body temperature;
• problems with blood vessels;
• joint pain;
• inflammatory processes.

Parsley decoction is useful for pregnant women, but not for oral administration, but to improve skin condition head and hair and to relieve swelling feet using masks and baths.

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Contraindications during pregnancy

There are minimal specific contraindications for a healthy pregnant woman. If there are no problems with tone, allergies to greens or problems with the kidneys or thyroid gland, greens are introduced into the diet starting from the second trimester of pregnancy.

Interesting fact. In Ancient Egypt, parsley was used only as an ornamental plant and a medicinal product; it began to be eaten much later.

Recommendations for eating parsley during pregnancy

A safe and healthy portion for a pregnant woman is no more than 15 g of greens per day. A dangerous portion is 80-100 g. Pregnant women are strictly not recommended to eat such an amount of greens, otherwise the consequences for the child are difficult to predict.

The healthiest option is fresh greens, which contain the highest content of vitamins and minerals. Dry seasoning will give dishes a special taste and will also benefit the body.

Recipes with parsley for pregnant women

Here are some options for eating greens during pregnancy.

Chicken wings in sour cream sauce with garlic and parsley

You will need:

• packaging of chicken wings;
• sour cream – 200 g;
• garlic – 2 cloves;
• parsley – 10 g;
• olive oil – 1 tbsp. l.;
• salt, pepper - to taste.

Method of preparation: place chicken wings in a deep baking tray, salt and pepper to taste, add olive oil and distribute evenly over all wings. For the sauce, mix sour cream, garlic and parsley. Drizzle it over the wings. Preheat the oven to 190°C and bake for 40 minutes.

Pumpkin soup with herbs

You will need:

• pumpkin – 500 g;
• cream 10% – 200 ml;
• olive oil – 1 tbsp. l.;
• parsley, dill and cilantro - 1 sprig each;
• salt, pepper - to taste.

Method of preparation: boil the pumpkin until tender, place it in a blender in parts, add cream, olive oil, salt and pepper. Beat all ingredients until smooth. When serving, sprinkle the soup generously with herbs.

Puff pastry pies with cheese and parsley

You will need:

• puff pastry packaging;
• cheese “Gouda”, “Russian” or other – 200 g;
• parsley – 10 g;
• butter - for greasing.

Method of preparation: roll out the dough a little and cut into equal rectangles. Place a piece of cheese on one side and sprinkle finely chopped parsley on top. Press the free side of the patty firmly against the side with the filling. Grease each one with butter and place in the oven preheated to 180°C for 20 minutes.

Doctors' opinion on the use of parsley during pregnancy

Obstetricians-gynecologists and nutritionists agree that excessive consumption of parsley by a pregnant woman is dangerous for the health of the mother and the unborn child.

Nutritionist Natalya Makienko comments on the use of these greens during pregnancy: «Parsley strengthens the immune system well, increases the body's protective functions, but there are also contraindications to its use - early and late pregnancy, iodine deficiency in the body, hypothyroidism, cystitis and kidney disease. Parsley can aggravate allergic reactions.”

Conclusion

Parsley is certainly a beneficial product for the human body. The vitamins and microelements in its composition protect and support the body, but pregnant women are a separate category.

During pregnancy, many foods that seem healthy can be harmful. Such products include parsley during pregnancy. Eliminate it in the first trimester, and from the second, introduce no more than 15 g per day into your diet, and then these greens will give all useful properties mother and child.