Content
- 1 Is it possible to eat champignons during pregnancy?
- 2 What are the benefits of champignons during pregnancy?
- 3 What champignons can pregnant women eat?
- 4 Selection rules
- 5 Features of preparing champignons for pregnant women
- 6 Recipes with champignons for pregnant women
- 7 How to eat champignons during pregnancy
- 8 Contraindications to eating champignons during pregnancy
- 9 Conclusion
Champignons can be consumed by pregnant women - doctors agree that in reasonable quantities these mushrooms do not cause harm. But at the same time, you need to know which champignons are allowed during pregnancy, how to prepare them correctly and in what quantities to consume.
Is it possible to eat champignons during pregnancy?
Since mushrooms are considered a difficult product to digest and can also lead to poisoning, they are usually prohibited for consumption during pregnancy. However, champignons are an exception - even expectant mothers can eat them in moderation.
Champignons are considered the safest mushrooms of all, since they do not contain harmful substances in their pulp and do not require long-term processing.In addition, they are grown for sale on special farms, and therefore the fruiting bodies cannot receive any toxins from the soil. The pulp is quickly digested and well absorbed, and in terms of nutritional value, the product is close to meat and, if necessary, can easily replace it during pregnancy.
Vitamins and protein in champignons are essential during pregnancy
What are the benefits of champignons during pregnancy?
The product contains many substances that are important not only for a woman during pregnancy, but also for the developing fetus. In particular, mushrooms contain:
- B vitamins;
- folic acid;
- fiber;
- potassium and iron;
- calcium and magnesium;
- amino acids.
When consumed correctly, fruiting bodies have a very beneficial effect. The beneficial effect is that they:
- maintain a woman’s healthy body weight during pregnancy and supply the developing fetus with high-quality protein;
- strengthen blood vessels and protect the heart from the development of dangerous ailments;
- have a positive effect on the nervous system, relieve fatigue and stress, improve tone;
- help maintain good digestion and metabolism;
- prevent the development of anemia and vitamin deficiency.
Due to the high content of folic acid, champignons are very beneficial for children. They contribute to the normal development of the fetal nervous system and reduce the risk of pathologies.
What champignons can pregnant women eat?
Although champignons are very useful during pregnancy, not all types of mushrooms can be consumed during pregnancy. Doctors allow women during pregnancy to include boiled, stewed, baked and fried champignons in their diet; they do not pose a risk to a woman’s health and are beneficial.
Salted and pickled mushrooms should not be eaten during pregnancy.
But you should avoid pickled, canned and salted mushrooms. First of all, they contain too much salt and spices, so they can negatively affect the functioning of the digestive organs and kidneys. In addition, it is cold preparations that can cause severe poisoning under unfavorable circumstances, and for women during pregnancy this is doubly dangerous.
Selection rules
Under normal circumstances, you can collect delicious fresh champignons on your own in the forest. However, during pregnancy it is best to give preference to store-bought copies. In this case, you can remain confident that the fruiting bodies were grown in environmentally friendly conditions, and no dangerous toxins are present in their pulp.
In addition, when collected in the forest, the fruiting bodies can be confused with toadstool. A poisonous mushroom at the “egg” stage is very similar to a young champignon, and in the absence of experience it is quite possible to make a mistake. Toadstool poisoning is deadly for any person, and during pregnancy it is necessary to completely eliminate the possibility of intoxication.
Features of preparing champignons for pregnant women
To ensure that the product does not harm the woman during pregnancy, the fruiting bodies must first of all be fresh - without dark spots on the caps and excessively soft areas:
- Boiled, baked, fried and stewed champignons are allowed to be eaten during pregnancy. It is not recommended to eat raw mushrooms, as this can lead to digestive upset.
- Before cooking, it is important to wash the champignons thoroughly and remove the thin skin from their caps.
- For better absorption, the fruiting bodies should be cut into small pieces. The pulp of champignons contains chitin, which is not digested by the stomach, but when cut, its fibers are damaged. Thus, the digestibility of mushrooms becomes higher.
- During pregnancy, it is recommended to use less salt and spices when preparing mushroom pulp. In excess quantities, salt, pepper and other additives can cause swelling, heartburn and other unpleasant side effects.
It is better to buy fruiting bodies in the store - it is safer for pregnant women
Boil the champignons for no more than 15-20 minutes before cooking. After this, the water from under the fruiting bodies is drained, and the mushrooms themselves are prepared according to the chosen recipe.
Recipes with champignons for pregnant women
Champignons are used in many dishes approved for consumption by pregnant women. But the most popular recipes are those according to which the fruiting bodies can be prepared not only tasty, but also quickly.
Mushrooms with potatoes in pots
An appetizing and satisfying dish can be prepared from potatoes, vegetables and champignons. Before cooking, the mushrooms must be sorted, leaving only the best fruiting bodies, peeled and boiled. This is followed by:
- wash and cut 3 potatoes into small cubes, finely chop an onion and grate 1 carrot;
- cut 60 g of boiled champignons into thin slices;
- quickly fry the carrots and onions in sunflower oil - no more than 3-5 minutes, until the onions become golden;
- Place potatoes, chopped mushrooms and fried vegetables in a ceramic pot and fill with water.
The pot is placed in the oven for 40 minutes at 180°C, and then removed and enjoyed as a fragrant and tasty dish.
Potatoes with mushroom pieces in pots - a nutritious and healthy dish
Mushroom kebab
Mushroom kebab is approved for consumption during pregnancy; it can successfully replace fatty meat, which usually has to be abandoned. The recipe looks like this:
- 200 g of champignons are sorted, washed and peeled, and then boiled for 15 minutes and rinsed again in cold water;
- 1 crushed clove of garlic is mixed with 1 small spoon of soy sauce, 10 ml of vegetable oil and 1 small spoon of low-fat mayonnaise;
- add 2-3 drops of lemon juice to the mixture and bring to a boil on the stove, and then remove from the heat.
Pour the hot marinade over the boiled mushroom bodies, stir, cover with foil and leave to marinate for 5 hours. After this, all that remains is to put mushroom caps on skewers and lightly fry - the kebab will turn out nutritious, but dietary and harmless.
Mushroom kebab for pregnant women is much healthier than regular one
Julienne in the oven
Another recipe suggests cooking mushrooms in the oven along with hard cheese, onions and a quail egg - the dish turns out to be exquisite and tasty. According to the recipe, you need:
- sort out 60 g of champignons, peel the freshest ones, rinse and boil for 15 minutes;
- chop a quarter of the onion and fry in butter for a minute, and then add a little flour and bring until cooked;
- mix and beat a quail egg with 20 ml of fat sour cream.
After this, boiled mushrooms are fried in a separate frying pan, poured with egg and sour cream dressing, and fried onions are added to the champignons. In a small container, sprinkle the dish with grated hard cheese, then bake for 20 minutes at 180 °C.
Exquisite julienne is prepared very simply and quickly
How to eat champignons during pregnancy
Champignons are beneficial during pregnancy at all stages of gestation. However, they must be used correctly:
- In the first trimester of pregnancy, it is recommended to eat about 120 g of champignons per day; the developing fetus requires protein, and mushrooms can provide it in the required volumes.
- In the second and third trimesters, daily servings of mushrooms can be increased to 150-200 g. Champignons in such volumes will not cause harm, but they will supply the woman’s body with calcium, vitamin D and folic acid, all of these elements are important for the fetus.
- Despite all the benefits of champignons, it is recommended not to consume them every day during pregnancy. It is enough to eat mushrooms twice or thrice a week.
Contraindications to eating champignons during pregnancy
When eating mushroom dishes, you need to be careful. It is better to avoid champignons during pregnancy if:
- peptic ulcer, pancreatitis and gastritis in acute form;
- tendency to frequent constipation;
- individual allergic reactions to mushrooms.
Sometimes during pregnancy, women develop intolerance to foods that were previously part of their regular diet. To make sure that champignons do not lead to a negative reaction, for the first time during pregnancy it is better to try them in small quantities and wait a few hours.
Almost all pregnant women can eat champignon dishes.
Conclusion
Champignons are allowed for pregnant women; if there are no contraindications, then fresh mushrooms purchased at the supermarket will be beneficial. But you need to be very careful when processing and preparing fruiting bodies, and also not to overuse mushroom dishes.
