Why Pregnant Women Should Eat Courgettes

Women who eat courgettes, especially those who are pregnant, have an edge over those who don’t:  they are more likely to deliver babies who are healthy and without any defects.

Studies show that the diet of a pregnant woman—including what the baby is fed with during the first year of his life—has an effect to his health even 60 years after.  That’s how important good nutrition is to a pregnant woman.

To support the extra nutritional needs of a fetus, a pregnant woman must have sufficient amounts of folic acid and potassium.  Doing so would protect unborn babies from developing neural defects like spina bifida.

Aside from that, folic acid plays a significant role in producing the extra blood needed by the body during pregnancy.  Even those who are not pregnant but are of child-bearing age must have sufficient of folic acid intake a day.

It is then advised that women who are pregnant or those who are planning to get pregnant take sufficient amounts of folic acid supplement.  Eating natural foods that are rich in folic acid and potassium like courgettes would also help.

For pregnant women, the recommended daily allowance of folic acid is 300ug; for nursing moms, it is 260ug a day.  Those who are planning to conceive must take at least 400ug of folic acid on a daily basis until the first twelve weeks of their pregnancy.

On top of preventing fetal abnormalities, eating courgettes will also help regulate the fluid content of the body by flushing them out.  This means pregnant women who regularly have a dose of this fruit will be less prone to having swollen feet.