A pregnant woman should pay special attention to her diet, because the products that enter her body provide vitamins and microelements to the unborn baby she is carrying.
During pregnancy, the taste preferences of many pregnant women change, so Nutrition is becoming one of the most important.
“I want something sour or sweet and sour” - such requests often come from the mouth of a future mother. And the medical advice looks like this: this "sour" should also be useful rich in vitamins.
Here and it's time to remember sauerkraut, Traditional Russian Dish. From time immemorial, she came to the aid of pregnant women, when they unbearably wanted something sour-salty.
If in ordinary life this dish was not included in the daily diet, then in the state of pregnancy it is worth paying attention to.
Pantry of vitamins
It can be stored in the refrigerator for a long time without losing its beneficial properties. Due to what vitamins and microelements is this dressing considered useful for pregnant women?
Preserved in sauerkraut a lot of vitamins and contains more vitamin C than lemons. The expectant mother is needed to prevent colds, which can be dangerous during pregnancy.
Sometimes pregnant women experience sudden mood swings, this is due to changes in the hormonal levels in the body. Magnesium, contained in sauerkraut, improves the state of the nervous system of the body.
Tasty and healthy
A doctor who leads a pregnancy may recommend eating this dish during fasting days, as sauerkraut has few calories and is easily digested.
She can be great prophylactic during the SARS season.
Sauerkraut brine- This is an old folk remedy for toxicosis, they drink it little by little to improve their condition during attacks.
The brine has a milder effect on the body than the cabbage itself, therefore you can introduce this dish into the diet of a pregnant woman with brine.
A couple of tablespoons of sauerkraut eaten before the main meal will help to avoid.
Pregnant women often experience this delicate issue like. Sauerkraut will also come to the rescue in this case, as it prevents it by improving intestinal motility.
How to eat sauerkraut
If a woman loved sauerkraut even before pregnancy, then, most likely, while waiting for the baby, her taste preferences in this matter will not change.
The main thing is to observe the measure, and not to use it too much, so as not to provoke the appearance. Low-calorie cabbage will be a great addition to a light dinner or a main course during fasting days.
Cabbage can be sprinkled with vegetable oil(olive, sunflower), and this will only improve its taste properties.
If sauerkraut is a new dish for a future mother, then it should be introduced into the diet carefully.
For example, to begin with, try the brine and follow the reaction of your body. If everything is in order, then if desired, cabbage can be introduced into the diet two to three times a week.
Who is it banned for?
Not recommended introduce sauerkraut into your diet for those pregnant women who suffer from kidney and liver diseases.
Due to the salt contained in this dish, fluid will be retained in the body, which can negatively affect the condition of the woman, severe swelling will appear.
If the pregnant woman has diseases such as gastritis, peptic ulcer, then this pickled vegetable should also be excluded from your diet.
High pressure can also serve as a contraindication for taking pickles.
Precautionary measures
Of course, it is better to choose home-picked cabbage than store-bought or hand-bought. The dish, salted according to traditional recipes, contains only natural ingredients: chopped cabbage and spices and salt.
Sometimes it can be added to give sourness. If there is even the slightest doubt about the quality of the product, then, of course, it cannot be eaten.
Despite the fact that pregnant women often “want something salty”, it is better not to abuse sauerkraut, you need to know the measure in everything.
Traditional Russian dish - sauerkraut - boosts immunity and is an excellent prophylactic for colds.
Considering the fact that Pregnant women should be extremely careful when taking medications., this quality of sauerkraut comes out on top.
Sauerkraut will help diversify the diet of a pregnant woman and, due to the high content of vitamins, will strengthen the immune system and improve the general condition of the body.
Sauerkraut: how it deceives us - the program "Live healthy!"
Sauerkraut has been known for its beneficial properties since ancient times. In Russia, this most useful product served not only as food, but also as a real cure for a hundred ailments. As you know, during pregnancy, a woman's body is in dire need of sour and salty foods. That is why sauerkraut in this wonderful period is simply irreplaceable. However, the consumption of this product should not be exceeded.
Composition and nutritional value of sauerkraut
Fresh vegetables are harvested in the autumn for the winter. For these purposes, the fermentation procedure is used, which allows you to save all the useful substances in cabbage and prevent the beneficial properties of this product from being lost. The composition of cabbage includes such useful substances as:
- vitamins of groups A, B, C, D, E, H and PP;
- macroelements of the following composition: calcium, magnesium, sodium, potassium, phosphorus, sulfur and chlorine;
- trace elements: iodine, manganese, boron, nickel, strong, molybdenum, fluorine, zinc, chlorine;
Reference! Scientists claim the fact that cabbage has absorbed all the elements listed in the periodic table.
The nutritional value during fermentation and after is 19 calories per 100 grams. product. In fermented form, the product does not contain cholesterol.
Regular consumption of sauerkraut salads helps prevent blood problems and prevent the development of anemia. Besides:
- prevents the formation and reproduction of malignant cells;
- kills harmful bacteria and acts as a probiotic for the intestinal flora;
- digestion improves, signs of constipation disappear;
- nails and hair are strengthened;
- the condition of the skin is noticeably transformed, neoplasms and age spots are smoothed out;
- sleep is strengthened and the nervous system is normalized;
- prevents stroke conditions and improves the functioning of blood vessels and the heart;
- fights colds.
Pregnant women often experience problems with bloating and flatulence. This is due to the fact that the enlarged uterus creates an additional burden on all nearby organs and systems. To avoid this, it is useful to eat sauerkraut in the form of cabbage at least several times a week.
Important! Scientists were able to establish the fact that when a future mother eats sauerkraut, her child will receive protection from cancer in the future.
When carrying a fetus, the female body suffers from vitamin deficiency, since now she needs to eat for two, and often the usual diet does not fill all the necessary needs. We have to maintain health by taking vitamins and minerals. Sauerkraut can be a complete source of all the necessary elements that help maintain immunity and prevent viral infections.
Is it possible to eat sauerkraut during pregnancy:
- in the 1st trimester
Most often, expectant mothers want sauerkraut in the first trimester of pregnancy, since it is during this period that the body undergoes serious hormonal changes. Now he must work for two: to supply the female body and the body of her fetus with useful elements.
There is no need to deny yourself such a taste addiction. Folic acid during this period is very necessary for the full development of the neural tube in the fetus. It is acidity that allows you to remove various defects from this tubular system and lay the foundation for the future health of the baby.
In the early stages of pregnancy, there is always a high probability of painful toxicosis, so sauerkraut comes to the rescue in this case too. But not the leaves themselves should be consumed, but drink half a glass of brine after each attack of nausea. This excellent tool has been tested on many young mothers.
- in the 2nd trimester
In the second trimester, pregnancy moves into a more familiar stage with a calm course of its development. Toxicosis as such either disappears completely, or the woman occasionally gets sick, but without much inconvenience for her. The abdomen is not yet too large and does not put pressure on nearby organs. But now the woman has heartburn.
Attention! Heartburn is not a mandatory symptom in the second trimester, but the likelihood of its occurrence, nevertheless, is high. And sour brine can also help here.
The brine is an excellent prophylactic against hemorrhoids, which most often begins to bother mommy by the second trimester of her pregnancy. Taking brine after a meal reduces the risk of such negative effects. It is worth considering that brine should not be consumed on an empty stomach, since acid can adversely affect the gastrointestinal tract.
- in the 3rd trimester
The last trimester of pregnancy is characterized by rapid weight gain. A woman wants to eat a lot and often. This is justified by the fact that a growing organism develops inside it and the usual portions of food are now not enough to saturate the body with all vitamins and microelements.
During this period, the expectant mother should carefully choose a diet so as not to abuse heavy foods, not to eat fatty and spicy dishes. Sauerkraut can come to the rescue here too. The fact is that it has a very low calorie content, but at the same time it is very satisfying and healthy. A small portion of a fermented product will help saturate the body and not cause a feeling of overeating.
Sauerkraut is an excellent way to remove toxins from the body. Before childbirth, this is very relevant. Cleansing the intestines and removing edema is an ideal condition before the process of giving birth.
How to eat sauerkraut during pregnancy
During pregnancy, a sauerkraut product in the form of cabbage should be eaten as follows:
- Purely mixed with meat or other vegetables. This option is ideal for those women who are very fond of the pure taste of fermentation and adore crunching in the mouth. Thus, sauerkraut acts as a side dish here. Of course, you can use this wonderful vegetable without additional ingredients, this will also be acceptable and acceptable.
- If there is no great desire to eat a pickled product with a bite, you can add it to a salad. A fresh cucumber would be an ideal option for a combination. Together, these ingredients have a beneficial effect on the digestive tract and intestines.
- Sauerkraut soup has an excellent taste and aroma. This dish is ideal for pregnant women, while it is very easy on the gastrointestinal tract.
- Juice. The pulp can be squeezed out and get a very satisfying and healthy brine. Almost all mothers love it. It is rare to find a woman in a position who would react negatively to such an amazing drink.
There are many recipes for the perfect preparation of delicious sauerkraut dishes. Here is some of them:
- A winter variety of cabbage is taken in the amount of one head (about 3-4 kg), 6-7 medium-sized carrots, 3 tbsp. heaping salt. Shred the cabbage finely, and three carrots on a medium grater. Add salt and mix well with your hands. Carefully wring out and place in sterile jars, close with gauze. We store in a warm place for several days, and then in the refrigerator.
Reference Information! To improve the taste of the dish, you can add a few cranberries.
- Prepare 10 kg. white cabbage and 600 g of sweet carrots. Chop everything on a medium grater and add the brine, which consists of the following ingredients: add one spoonful of sugar and one spoonful of salt to a liter of water and boil. Cabbage is kept for 2 days in an enamel bowl with a tightly closed lid. The third day the dish should stand in the refrigerator. After that, you can eat.
- Salted sauerkraut. Simple and easy to prepare. The brine is very tasty and fragrant: for 3 liters of water - 1 glass of salt, bay leaf and pepper to taste.
For 10 kg of cabbage, two medium-sized carrots are chopped. Everything is thoroughly mixed. The brine, brought to a boil, is dissolved in the vegetable mixture. Literally after a couple of minutes, the excess liquid is drained and the vegetables are left to ferment under oppression at room temperature. Then we take it out to the cold and leave it for another four days.
Contraindications and precautions
Before using the product, you should check the reaction of your body. During gestation, some women develop an allergy to certain foods, among which sauerkraut may be. After drinking a small amount of brine, you can check your condition. If there are no negative sensations and rashes on the body, then the product is quite suitable for use.
When buying cabbage in ready-made sauerkraut, consider the following:
- Fresh, slightly golden color. If dark tints and gray color are visible, then the product is not the first freshness and cannot be taken.
- The brine should cover the entire cabbage. Leaves that are not flooded quickly deteriorate and lose their freshness.
- It is better to take slices of medium thickness, since too large a thick layer does not have time to soak in the juice, and a thin one - too viscous and slimy - has an unpleasant taste and texture.
- The smell should be spicy and the taste slightly spicy.
- When chewing fresh and healthy cabbage, it should crunch in your mouth. The viscous structure and raw consistency should alert.
Sauerkraut is the most useful product for adults and children. Pregnant women need microelements and vitamins that this product contains, so every expectant mother should use it regularly. Of course, everything needs a measure, so sauerkraut and brine should be consumed in moderation.
Specially for- Maryana Surma
In ancient times, it was precisely such a product as sauerkraut that was given the most honorable place on the table. It could be used both as medicine and as food. Every year, the hostesses prepared this unusually useful product for the winter in large quantities.
Pickles for expectant mothers
Currently, many families are also engaged in the preparation of this pickle. Even if you are a small fan of pickles, anyway, sometimes you want to treat yourself to a delicious crispy cabbage.
What can we say about pregnant women? They constantly want to eat something sour or salty. For the fair sex, who are in position, this condition is considered to be the norm. Sometimes some of them say that they really “pull” for sauerkraut.
But some mothers, on the contrary, very rarely want to eat salty.
So what is the norm and is it possible to eat sauerkraut during pregnancy?
It is written in the medical literature that sauerkraut during pregnancy is ideal as a side dish for meat and fish, because thanks to it, protein products are well absorbed. If a girl gains weight too quickly throughout her pregnancy, then she can eat this particular pickle, since it contains few calories and perfectly replenishes the supply of vitamins. Many expectant mothers say that cabbage even helps to relieve them of nausea during toxicosis. Sauerkraut is many times more useful than any smoked meats and fatty foods (which is also often desired by expectant mothers).
Composition and features of the product
This salting is extremely beneficial for health.
It is able to saturate the body of a pregnant woman with all the necessary vitamins and minerals. The selenium and vitamin C contained in the cabbage help to strengthen the immune system, improve the absorption of certain nutrients.
Also, these vitamins will help in the prevention of SARS and supply the body with the necessary iron for the fetus. And folic acid can help in the formation of new blood cells and increase immunity, which is very useful for the unborn child, because the normal intrauterine nutrition and breathing of the baby depends on the hemoglobin of the expectant mother.
In addition, sauerkraut has many more useful features:
- Suitable for the prevention of peptic ulcers;
- Reduces the risk of developing cancers in a child in the future;
- Helps strengthen nails and hair;
- May reduce heartburn. It is enough to eat a few tablespoons of pickles;
- Kills harmful bacteria in the intestines;
- Normalizes metabolism;
- Treats hemorrhoids, constipation, and bloating;
- Maintains normal levels of cholesterol and blood sugar;
- Due to the presence of tartronic acid, the girl does not gain weight, since the acid helps prevent the appearance of fatty deposits.
These features can be listed endlessly, however, it is worth saying that cabbage has anti-inflammatory, analgesic, restorative and many other properties.
However, experts came to the conclusion that eating sauerkraut in large quantities can lead to flatulence - this can cause colic and discomfort in the stomach and intestines in a pregnant woman. The disadvantage of the product is the possibility of edema. Therefore, cabbage should not be abused in diseases of the liver, kidneys, as well as gastritis, pancreatitis.
It is worth noting that brine is an even more useful product.
But still, before using it, it is better to consult a doctor.
It should be noted that it is better to prepare pickles in glassware, and in no case should it be made of aluminum. Enameled containers can also be used for blanks. When sourdough cabbage, its beneficial properties are not only not lost, but also enhanced. It is very important that sauerkraut will contain more trace elements and vitamins than fresh cabbage.
Contraindications for the use of the product during pregnancy
Some of the fair sex in this crucial period often think about whether it is possible to use sauerkraut.
After all, some people eat it in unlimited quantities. Despite the obvious benefits of this dish, it is necessary to control in what quantities the intake of pickles occurs. Eating a lot of it is definitely not recommended.
- I must say that in late pregnancy, it is sometimes undesirable for the body to use sauerkraut, even in small quantities, since it contains a fairly large amount of salt and sodium. These trace elements retain fluid in the tissues, which can lead to an increase in pressure, and, accordingly, to late toxicosis of pregnant women.
- Also, with caution, you should include cabbage in your diet that already has a history of hypertension, cardiovascular disease, and problems with the digestive system.
- In what quantities can you eat the product during pregnancy? During pregnancy, the body should receive approximately 30 mg of iron per day. Every day you can eat about one full cup of cabbage seasoned with vegetable oil. The product can be easily combined with chicken, lean beef and pork. Thus, it is possible to enhance the absorption and digestibility of useful trace elements.
Benefits for the unborn child
Cabbage contains many vitamins and antioxidants. In addition, valuable compounds enrich not only the body of the expectant mother, but also enter the baby, thanks to which all organs and systems will develop well. And yet (as American scientists have proven) the use of sauerkraut contributes to the fact that during the formation of a small body of cells that can mutate and regenerate in the future, many times less will be laid!
Here is a recipe for a delicious soup with such a useful product. This dish (if there are no contraindications) can sometimes be included in your diet.
Ingredients:
- 500 grams of cabbage;
- 100 grams of bacon;
- 2 tablespoons of margarine;
- half a liter of water;
- one onion;
- 200 grams of sausage;
- greens;
- sour cream to taste.
Sauerkraut is a healthy product that pregnant women eat with pleasure, as many ladies in this period of life are “drawn to salty”. How useful it is for the expectant mother, and what contraindications exist, we will analyze in the article.
Composition and nutritional value of sauerkraut
Sauerkraut has long been considered a valuable product. In rural areas, in the autumn, preparations for the winter are made from fresh vegetables. Cabbage after sourdough is stored longer and does not lose its qualities.
It contains many substances necessary for the body:
- vitamins: A, B, C, D, E, H, PP;
- macronutrients: potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine;
- trace elements: boron, iodine, manganese, nickel, selenium, molybdenum, fluorine, chromium, zinc.
It is believed that cabbage took all the elements of the periodic table.
The nutritional value of the vegetable after sourdough is only 19 calories per 100 grams of the product. There is no cholesterol in cabbage at all.
Against the background of all the positive indicators, cabbage contains an excessive amount of sugar and salt, which can adversely affect the body.
Can pregnant women eat sauerkraut? Product benefits and indications for use
It is allowed to eat sauerkraut during pregnancy, but there should be a measure in everything. First of all, let's look at what is its use for the expectant mother:
- Vitamin C and selenium in its composition will slow down the aging process in a woman's body and help strengthen immunity.
- The acid-base environment in the stomach is normalized, which is important with its low acidity.
- The use of brine will help get rid of nausea, and eating cabbage will increase appetite.
- Cabbage is fiber, which means it will help get rid of constipation, and thus hemorrhoids.
- Digestive processes improve with moderate use of the product.
It turns out that sauerkraut is used as food not only to strengthen the immune system, but also as an analgesic, bactericidal and anti-inflammatory agent.
Pregnant women are prescribed a salty product for toxicosis and for the prevention of colds. Eating it with boiled red meat will make up for iron deficiency, improve mood, reduce fatigue and fatigue.
Despite the low calorie content, eating the product increases appetite, which can lead to weight gain. But if a woman has no appetite for food and there is a loss of body weight, then sauerkraut will be most welcome.
A lot of salt is added to sauerkraut. During pregnancy, follow the recommendations of your doctor about nutrition!
How to eat sauerkraut during pregnancy
Pickled vegetables should be added to the daily diet a little, so as not to harm. First, they drink a little brine and look at the reaction of the body.
You can eat sauerkraut in its pure form, make a salad out of it, drink brine, etc. The product goes well with meat dishes.
Shchi with sauerkraut will be a great addition to your dining table. The recipe is very simple: put 0.5 liters of water on a small fire. We put beef (low-fat varieties), a small head of onion (peeled), peeled carrots, spices to taste in cold water. After 1-1.5 hours the broth is ready. We take out meat and vegetables, chop them into cubes.
We will send half a kilogram of sauerkraut, 200 g of boiled chopped beef and vegetables, several potatoes, also cut into cubes, into the boiling broth. After a few minutes, add 60 g of flour and onions to the soup, previously fried until golden brown in butter. As spices, we will use bay leaf, a mixture of peppers, sugar and salt to taste. When the potatoes are ready, turn off the cabbage soup and let it brew for a few minutes. Serve on the table in combination with greens.
Can you make sauerkraut salad, which will be a great side dish for white meat or fish for dinner. This combination of products will allow the protein to be absorbed and the food to be digested well.
Expectant mothers often experience heartburn. In this case, salvation will be cabbage pickle. It is necessary to drink some liquid before eating.
The use of brine will also help get rid of from nausea. Drink it before meals or during an attack of toxicosis.
During the period of bearing a baby, nutritionists advise expectant mothers to spend fasting days on sauerkraut.
The daily norm of such food will be a small cup of cabbage salad.
Any healthy food can become harmful if eaten in excess.
How to cook sauerkraut
Sauerkraut is best cooked at home. There are different recipes. The products used for sourdough are the most elementary, those that every housewife has at hand. Consider the popular methods:
- Regular sauerkraut. We need one white head of winter variety weighing 3-4 kg, 6 carrots, 3-4 tbsp. l. salt. Shred the cabbage finely. Mix with grated carrots in a large bowl. Add salt and squeeze with your hands until juice appears. Wring well and lay out tightly in clean jars, covering with gauze. You can add cranberries to improve the taste. For sourdough, room temperature of about 22 degrees is suitable.
- Sauerkraut in a hurry. Prepare 10 kg of white cabbage and 600 grams of carrots. Shred the cabbage, grate the carrots or cut them into thin strips. We connect the vegetables together and add the brine.
We prepare the brine in advance: for 1 liter of water, one tablespoon of sugar and salt, boil and pour into vegetables. For two days, the cabbage will be in an enamel bowl covered with a tight lid. On the third day, we send the starter in the cold, and the product is almost ready for use.
- Crispy sauerkraut. By analogy, we chop 3 kg of white cabbage and mix with two medium-sized grated carrots. We put it in a container, add one spoonful of salt, sugar, rub it with our hands, and put it in an enameled bucket under the load for 3-4 days. As soon as foam appears on top, the product is ready for use.
- Salted sauerkraut. Easy to prepare. Let's prepare the brine: for 3 liters of water - 1 cup of salt, bay leaf and pepper to taste.
For 10 kg of cabbage you will need two carrots. We chop vegetables, cut, mix. Bring the brine to a boil and add to the vegetable mixture. Drain it after one minute. We leave the vegetables to ferment under oppression at room temperature. Then we take it out to the cold and leave it for another four days. The cabbage is ready.
There are many other ways. When you add your favorite spices to vegetables, you get a new recipe.
Sauerkraut: a classic recipe (video)
After watching the following video, you will learn how to ferment cabbage so that it is crispy and juicy. The recipe is good for housewives who first decided to start sourdough.
Contraindications and precautions
In the normal course of pregnancy, there are no contraindications to eating sauerkraut. The product is recommended to eat at any time, the main thing is not to overdo it.
The product is contraindicated for expectant mothers if a woman has kidney disease, hypertension, diabetes, excess weight, flatulence and ulcerative formations in the gastrointestinal tract. Let's analyze everything in more detail.
Although the product is low in calories, sugar is used to ferment it, so sauerkraut has a high glycemic index. Therefore, women with high blood sugar (with gestational or diabetes mellitus), as well as overweight ladies, should not eat it.
Women suffering from gastritis with high acidity or stomach ulcers will have to exclude sauerkraut from the diet altogether, since the product has organic acids, and this can adversely affect the well-being of a patient with similar diseases.
Sauerkraut is a fermented product, so it can cause increased gas formation in the intestines.
It is best to buy cabbage from your friends from the household plot. So you will be sure of its quality. You can cook sauerkraut at home, there is nothing complicated here - there are many recipes. The most delicious and healthy products are those that are made by hand.
Reading 8 min. Views 437 Published on 10/15/2018
The mother's care for the child begins from the moment the baby is in the womb, and the woman provides herself and her with all the necessary vitamins and nutrients.
During pregnancy, a woman's life changes completely: from the perception of herself in society, to such ordinary things as taste preferences.
And at this moment, the future dad begins to have a headache, he hears a constant: “I want something sweet, or not - sour, but can I have something sour-salty?”. And all this should be not only sour or salty, but also absolutely harmless to health.
Today we will talk about the benefits of sauerkraut during pregnancy.
This unpretentious dish has long established itself as one of the healthiest and most delicious. And - yes - cabbage is characterized by just a sour-salty taste, which a pregnant lady sometimes lacks.
vitamins in sauerkraut
This snack is stored in the refrigerator for a long time without losing its beneficial properties. It is a storehouse of vitamin C - there is more of it in sauerkraut than in any citrus.
During pregnancy, it will not be superfluous to work on strengthening your immune system - a pregnant woman does not need a cold at all. Regular use of sauerkraut during pregnancy is almost a guarantee of protection against viruses.
Sauerkraut is rich in selenium and iron. If the expectant mother suffers from anemia, cabbage will significantly improve her condition.
For the formation of new cells, folic acid is needed, which is also found in sauerkraut.
And vitamin B6 will help the protein to be better absorbed in the body, so you can safely combine heavy meat and sauerkraut.
Vitamin K will help improve blood clotting, and magnesium will strengthen the nervous system.
The nutritional value of the vegetable after sourdough is some 19 calories per 100 grams. Sauerkraut does not contain cholesterol. And connoisseurs of vegetables claim that in sauerkraut you can easily find all the elements of the periodic table.
What is useful sauerkraut for pregnant women
Cabbage does not have a high calorie content, so its use will have a great effect on your figure - the vegetable is quickly digested by the gastrointestinal tract and does not threaten with extra pounds.
In the old days, sauerkraut brine helped alleviate the condition of the expectant mother with toxicosis in the early stages . The recipe has not lost its relevance even now - many mothers claim that in the first months of pregnancy, only brine and escaped from nausea.
If before pregnancy you were not a fan of sauerkraut, then start with the brine itself, it is much softer than the cabbage itself, and you will gradually get used to the new taste.
Just 70 grams of sauerkraut before dinner will save you from heartburn after it. It also speeds up intestinal motility, which means that you are not afraid of constipation.
And if you are worried about possible slagging of the intestines, pay attention to - it does an excellent job with the problem.
Rules for eating sauerkraut
In food, as in everything, moderation is important. Too much fermented foods can lead to puffiness. But moderate portions of sauerkraut, seasoned with olive oil, will make you healthier.
If you always really want sauerkraut , allocate yourself no more than three days a week, and use the product as a light snack, or make it the main meal on a fasting day.
Who should not eat cabbage during pregnancy
Despite the huge number of useful qualities of sauerkraut, it is not suitable for everyone. It all depends on the individual tolerance of the products.
An unpleasant minus is salt, it retains water in the body, so if you have liver or kidney disease, you need to look for your ideal sauerkraut replacement option.
The presence of gastritis or ulcers in a pregnant woman completely excludes the use of all fermented and salted foods.
Well, we should not forget that sauerkraut is a product of fermentation. Therefore, it can cause bloating, increase gas production, and cause discomfort and discomfort in the intestines.
How to choose the right cabbage
If you don't have time to cook sauerkraut at home, when buying it, make sure that you have a natural product in front of you. The traditional recipe implies the presence of only cabbage, carrots, spices and salt. For a piquant sourness, add cranberries or an apple fermented “for company”.
Don't overeat!
Overeating sauerkraut brings with it unpleasant consequences in the form of swelling of the limbs and gas formation in the intestines.
Kidney failure and high acidity are serious contraindications to the use of sauerkraut, pickled and pickled cabbage.
Sauerkraut Recipes - Top 3
Sauerkraut is a simple, delicious way to boost your immunity and diversify your diet, both in early pregnancy and in the 3rd trimester.
1. Puff pies with sauerkraut
Easy recipe, no effort and delicious pies. They are easy to take with you for a snack anywhere.
Ingredients:
- cold water - 100 ml;
- sunflower oil - 100 ml;
- a pinch of salt;
- flour - 400 grams.
- sauerkraut - 300 grams;
- bulb;
- cumin, black pepper - to taste.
You will also need one egg for greasing the pies.
Cooking
- Chop the onion and fry it in sunflower oil, the golden color is not important to us, it is enough that the onion is just soft.
- Drain the sauerkraut juice and add it to the onion. A couple of minutes in the pan with constant stirring will be enough.
- Remove the cabbage from the heat, add cumin and pepper to it, mix it well and leave to cool.
- Take care of the dough, it's easy to prepare. Whisk oil with water until white. Then add salt and flour to them.
- The dough should be elastic, so it needs to be kneaded until smooth. Leave it to rest for 10-15 minutes, and before sculpting the pies, knead again.
- All the dough must be divided into pieces of the same size, roll each piece with a rolling pin, very thinly. It is not necessary to sprinkle the surface with flour, the dough with a lot of butter, so there will be no problems with sticking.
- Put the filling in the middle of the rolled out piece, wrap the top and bottom edges of the dough, and then twist the pie into a tube.
- Put the pies on parchment, grease them with a raw egg, if desired, you can sprinkle sesame seeds on top.
- Bake in the oven for half an hour at 180 degrees.
2. Vareniki with cabbage and meat
Hearty, mouth-watering dumplings are an out-of-season dish, but in cool autumn it is especially necessary for pregnant women. Warm dumplings warm, saturate and cheer up.
Ingredients:
- boiling water - 200 ml;
- egg;
- wheat flour - 300 grams;
- olive oil - 2 tbsp;
- a pinch of salt.
- minced meat - 300 grams;
- sauerkraut - 400 grams;
- bulb;
- salt, pepper - to taste.
Cooking
- Pour 300 grams of sifted flour into a deep bowl, pour in the oil and stir. Salt and pour boiling water, mix again.
- Let the dough cool when you feel comfortable working with it with your hands. Next, you need to beat in the egg and mix the dough again. The dough may take a little more flour, you need to knead a non-sticky, dense dough.
- After you knead the dough, wrap it with cling film and leave for an hour.
- In the meantime, you can work on the filling. Mix minced meat, salt, onion, pepper and just a little bit of salt, because you still have sauerkraut. Cabbage must be chopped with a blender or passed through a meat grinder, and then added to the minced meat.
- Divide the rested dough into equal portions. Roll out a circle from each part.
- Spread a small amount of filling in the middle of the circle, then fasten the edges tightly.
- Vareniki are boiled in boiling, salted water. After they float to the top, boil them for 7 minutes.
- Dumplings can be filled with sour cream, butter or vegetable oil.
The vinaigrette
Although this is a classic of Soviet cooking, the taste and useful qualities of vinaigrette do not allow us to forget about it in our time.
Ingredients:
- potatoes - 3 pcs.;
- carrot - 1 pc.;
- sauerkraut - 300 grams;
- beets - 1 pc.;
- pickled cucumbers - 3 pcs.;
- canned peas - 200 grams;
- bulb;
- salt - to taste;
- olive oil for dressing.
Cooking
- To get started, boil or steam carrots, potatoes, and beets in a slow cooker.
- In the meantime, you can cut the pickled cucumber into cubes. Take a deep container for salad, send cucumbers and cabbage there. You can wash the cabbage and squeeze out the excess juice.
- Boiled vegetables must be cooled, then cut into cubes and mixed with cabbage and cucumbers.
- Pour boiling water over the onion, squeeze and add to the rest of the vegetables. It remains only to pour the peas and mix the salad.
- The final touch will be dressing with a small amount of salt and olive oil.
Conclusion
Today, the It`s kids team outlined the answers to two main questions: can pregnant women eat sauerkraut and is sauerkraut healthy? We hope that this will help you to properly balance your diet during pregnancy.
Tell us, do you like this dish, were you fond of cabbage during pregnancy, and what do you like to cook from it?
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