Can pregnant women eat green beans?

Pregnant women can eat green beans. Mung bean is an annual climbing herb in Leguminosae. The main soybean producing area in China is Heilongjiang Province. It accounted for 34% of the national output in that year, and the commodity volume accounted for more than half of the country. Green beans are soybeans with turquoise seed coats. According to the color of its cotyledons, it can be divided into two types: green-skinned and green-kernel soybeans and green-skinned Ren Huang soybeans.

Benefits of eating green beans for pregnant women: Green beans, also called peas, are mild in sweetness and rich in unsaturated fatty acids, soybean phospholipids, various antioxidant components, vitamins and other substances, which are beneficial to diuresis, eliminating edema, maintaining vascular elasticity, strengthening brain and preventing fatty liver formation. Expectant mothers should diversify their diets during pregnancy, and eating green beans in moderation will help balance nutrition and supplement various vitamins. Moreover, green beans are rich in cellulose and have the effect of clearing intestines. Proper consumption is helpful to relieve constipation of pregnant women.

Pregnant women should pay attention to eating green beans: pregnant women can eat green beans, but be careful not to eat a lot. Bean foods, such as soybeans and green beans, are prone to bloating when eaten too much, thus causing symptoms of indigestion. Therefore, expectant mothers should eat moderately during pregnancy. Pregnant women need comprehensive and balanced nutrition during pregnancy. The key to diet is not to eat too much, try to eat more widely and diversified, eat more foods with high protein and high quality protein, and eat more fresh vegetables and fruits, so that the nutrition will be balanced.