During pregnancy, pregnant women are advised not to eat some foods, including eggplant. However, eggplant is very beneficial, containing many nutrients essential for pregnancy. If eaten too much and cooked incorrectly, it can cause poisoning. So, can pregnant women eat eggplant? If so, how should they eat it properly?
1. Can pregnant women eat eggplant?
According to folklore, during pregnancy, pregnant mothers should not eat eggplant because it is harmful to the fetus. So, the question of whether or not "pregnant women can eat eggplant" is asked by many people.
In eggplant, there are many nutrients good for health such as abundant fiber, low in saturated fat and cholesterol, and rich in folate, potassium, vitamin K, phosphorus, and many other essential vitamins and minerals. Therefore, if pregnant women eat eggplant in moderate amounts, it is considered a very safe food to supplement nutrients during pregnancy.
2. Benefits of eating eggplant for pregnant women
2.1 Promote fetal development
Pregnant women eating eggplant helps promote fetal development because eggplant contains many nutrients necessary for the baby's development such as niacin, vitamins A, B, and E, ... In addition, eggplant also contains minerals such as copper, iron, potassium, and manganese to help maintain electrolytes and increase the supply of hemoglobin and blood.
2.2 Prevent birth defects
Folate in eggplant plays an essential role in the development of the brain and cognitive abilities of the fetus. Therefore, pregnant women eating eggplant in moderate amounts will help reduce the risk of neural tube defects or related diseases.
2.3 Regulate gestational diabetes
Pregnant women eating eggplant helps control the increase in blood sugar levels, thereby helping to control blood sugar if pregnant women have gestational diabetes.
2.4 Improve Digestion During Pregnancy
Eggplant is rich in fiber, which helps prevent constipation and improves the absorption of nutrients. Pregnant women who eat eggplant can also have less chance of of hemorrhoids during pregnancy or irritable bowel syndrome.
2.5 Protects Cells from Damage
Eggplant skin contains an organic compound called anthocyanin, also known as Nasunin . This is an antioxidant that protects body cells from damage caused by free radicals. Additionally, nasunin in eggplant also prevents the accumulation of excess iron, which is linked to the risk of heart disease and cancer.
2.6 Reduces Bad Cholesterol
Pregnant women who eat eggplant can help lower bad cholesterol levels and increase good cholesterol levels in the blood. This helps pregnant women have a healthy heart.
2.7 Controls Blood Pressure
If pregnant women have high blood pressure during pregnancy, they can add eggplant to their diet because it is considered a food that helps reduce high blood pressure. Bioflavonoids in eggplant help lower blood pressure, strengthen the cardiovascular system, and prevent the risk of pregnancy complications such as preeclampsia.
3. Side Effects of excessive Eggplant intake
Although eggplant contains many nutrients that are good for pregnancy, eating too much can cause some conditions such as:
- Increased risk of Preterm labor: Eggplants contain a high amount of phytohormone, which can stimulate menstruation and also help treat menstrual Disorders such as amenorrhea. In addition, eggplant also contains toxoplasmosis, which, if eaten in excess, can promote Preterm labor and Preterm birth.
- High acidity: Eggplant can trigger acid problems and even cause stomach upset during pregnancy.
- Indigestion: If eggplant is not cooked well, pregnant women are very likely to experience unwanted digestive disorders during this period.
- Increased risk of Preterm birth: If eggplant is not washed and cleaned properly during processing, it can also cause infection in pregnant women. Because in the eggplant growing environment, there is often the presence of toxoplasma parasites in the soil.
4. Safe Ways for Pregnant Women to Eat Eggplant
Here are some suggestions on how pregnant women can enjoy eggplant safely:
- Wash eggplant under running water, peel the skin, and then soak it in warm salt water before cooking.
- Choose eggplants with smooth, glossy skin and a firm feel.
- Cook eggplant thoroughly by boiling, roasting, or grilling. Avoid eating it raw or cooking it at extremely high temperatures.
- Don't buy eggplants with cracks, wrinkles, bruises, uneven color, or unusual spots.
- Choose smaller eggplants as they are generally fresher and tastier. Larger ones tend to be older and can have a bitter taste.
In summary, eggplant is a nutritious fruit that offers many benefits during pregnancy. However, excessive consumption can lead to digestive disorders, Preterm labor, and other complications. Therefore, pregnant women should add eggplant to their diet in moderate amounts and ensure it is processed and selected carefully.
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