Pregnant women are always advised to use vegetables and fruits because of the natural sources and vitamins and minerals found in fruits during pregnancy. Rhubarb is safe and recommended to eat during pregnancy due to its many benefits.
Benefits of Rhubarb
Rhubarb offers many health benefits during pregnancy. It can help ease morning sickness, and it may also reduce the risk of miscarriage. Rhubarb may also help prevent constipation, hemorrhoids, and diarrhea. It may also improve blood sugar levels and calcium absorption. Rhubarb is safe to consume during all stages of pregnancy, including during labor and delivery. However, you should avoid consuming large amounts of rhubarb during the first trimester because it can cause contractions in the uterus.
There are a few side effects to be aware of when taking rhubarb during pregnancy. Rhubarb can cause cramping in the muscles of your stomach and intestines. It may also cause diarrhea or constipation if you consume too much rhubarb while pregnant. If these side effects occur, talk to your doctor right away because they could be signs of a more serious condition.
- Increases the absorption of vitamin K
- Help control blood pressure
- Cholesterol reduction
- Strengthening the immune system through vitamin C
- Strengthening the body’s defense system due to the presence of antioxidants
- Improve heart and bone health
- Aid in digestion due to the fiber present in Rhubarb
Consumption in moderation and Only the rhubarb stem should be eaten, not the leaves
Is Rhubarb Safe in Pregnancy?
Rhubarb is safe to take during pregnancy, as long as it is consumed in moderation and has not been contaminated. Rhubarb has been used to treat infections and inflammation, and it may also work as an herbal treatment for morning sickness. Rhubarb leaves are often used in cooking, while stalks and roots are used in herbal teas. It can be found in the produce section of most grocery stores, and rhubarb-flavored foods are also available.
Teas made from rhubarb can be taken during pregnancy for increasing energy and stamina, improving digestion, and reducing nausea. However, since rhubarb can cause uterine contractions, it should not be consumed by pregnant women who are at risk of delivering prematurely or by women who are trying to conceive.
Rhubarb leaves contain anthraquinone glycoside, which can increase intestinal contractions and be dangerous for mother and fetus. Also, these leaves can be poisonous and cause respiratory problems, convulsions, kidney stones, coma, vomiting, or stomach pain.
Rhubarb is acidic, so it should be consumed in a limited amount. Rhubarb contains oxalic acid, which can prevent calcium absorption and cause calcium deficiency.
How to consume rhubarb?
- Sauce or jam
- Cake
- Cookies
- Tart
- with ice cream
- Along with pancakes
- with food
How much are we allowed to use rhubarb during pregnancy?
It is safe to eat a maximum of two servings of about 150 grams of rhubarb during the week.
Conclusion
Rhubarb is one of the fruits that are safe to eat during pregnancy. Rhubarb is rich in vitamins, minerals, and fiber that can help the immune system, cardiovascular system, and digestion. However, pregnant women should note that the consumption of rhubarb should be kept in moderation because the oxalic acid in rhubarb can cause calcium, iron, and magnesium deficiency.
