I do not belong to those women who during pregnancy wanted something special. I could eat food in the usual, characteristic for me, mode. I ate a lot of fruit, including persimmon.
They say that fruit that grows in the area where people live is useful. But what to do if in the winter nothing useful grows in our country and the apples don’t feel like eating?
Since childhood, I love persimmon and decided to eat it during pregnancy.
Ready to plump up?
Immediately I want to note one peculiar fact. Soft persimmon that spreads on a plate, and is the sweetest, I could not eat. As soon as I began to absorb it, the soft texture in my mouth made me vomit. Therefore, I had to eat persimmon only hard, cut into thin slices.
But I think that this did not affect the beneficial properties of the berry.
I ate about a kilogram per day of this sweet fruit, tried to replace them with more high-calorie food. But the weight, as it turned out, was tirelessly arriving.
On examination, the gynecologist inquired about my diet and said that the calorie content of persimmon is 70 kcal per 100g of product.
The berry contains a lot of fructose, sucrose, glucose. Fruit – not so harmless for a woman who does not engage in physical activity.
The doctor also warned me that this orange sweet fruit can affect the blood sugar level, which during pregnancy should be kept normal.
The consumption of persimmon had to be reduced to 2-3 pieces per day, because in the second half of pregnancy I gained 3-5 pounds per month.
Calcium and iron
I could not refuse completely from persimmon. Completeness – fullness, this is a temporary and transitory thing.
But I had obvious problems with anemia and calcium.
When his hands and feet were cramped, a high calcium content in persimmon helped replenish his stock. In addition, calcium is necessary for the formation of pits and cartilage of the baby.
Plus, the hemoglobin content in the blood did not correspond to the norm, and medications were not absorbed. I got iron from food. So persimmon and apples have become indispensable in my diet.
In general, persimmon is a storehouse of microelements that are useful for the future mom’s body. It contains iodine, potassium, manganese, calcium, iron, magnesium, vitamins A and C.
It is useful for the cardiovascular system and intestines, contributes to the overall strengthening of the immune system and removes excess fluid that is dangerous to the body of a pregnant woman.
Eat persimmon during pregnancy should be deliberately, based on the individual characteristics of the course of pregnancy.
Bon appetit, lovely mummies.