4 types of pregnant women must abstain because they are harmful to the fetus

According to Dr. Nguyen Thi Hong Nhung, Department of Obstetrics and Gynecology, Tam Tri Saigon General Hospital, vegetables and fruits are indispensable foods for pregnant women by providing many nutrients. However, some vegetables should not be eaten if you do not want to harm your child.

Here are four types of pregnant women to avoid:

Vegetables shrinkage

In fact, if a woman eats a large amount of greens, the uterus will contract violently to make the fetus become pregnant.

Traditionally, pregnant women should not eat vegetables. In fact, if a pregnant woman eats a large amount of greens, the uterus will contract violently to cause pregnancy and miscarriage, especially in the first trimester of pregnancy. In the last months of pregnancy and postpartum, mothers who eat a certain amount of cilantro are fully loaded with necessary protein and a cleaner uterus.

Vegetable salad

Sam is a wild vegetable, high nutrient content and good medicinal herbs. However, vegetables have high welding properties, detoxify, except for helminths that cause strong irritation to the uterus. When eating, the uterus contributes to miscarriage, premature birth and danger to the health of pregnant women.

Gnarled vegetables

This is a kind of Japanese greens, with the same name as a sage and is also advised not to be used for pregnant mothers. Vegetables contain a compound that acts to contract the smooth muscle of the uterus causing miscarriage and premature birth.

Iron content in spinach is quite high, but new research shows that vegetables contain lots of oxalic acid, which prevents the body from absorbing iron. Therefore, pregnant women eat a lot of spinach, the anemia is getting worse. However, if you eat a moderate amount of food with iron-absorbing foods like fish, meat and other vitamin C-rich fruits, your body will better absorb iron.