Vegetarian nutrition during pregnancy - Benefits and potential risks, dietary scheme

The need for individual nutrients in pregnant vegetarians is no different from the needs of meat-eating women. The use of folic acid, iodine and vitamin D3 in pregnancy supplements is undeniable, regardless of diet. During pregnancy, the need for iron also increases significantly. Given the fact that it comes from plant-based foods, it is more digestible than the heme iron found in animal products, supplementation with this ingredient may also be necessary.

The vegetarian diet is characterised by a reduced intake of saturated fatty acids such as milk and its derivatives, an increase in almost all the essential unsaturated fatty acid intake. An adequate proportion of individual fatty Acids in the diet is essential for both the mother and her unborn child. In addition, a properly balanced vegetarian Diet, which allows the consumption of animal products such as dairy and its products, provides virtually all the necessary vegetable and mineral ingredients, and also increases the biological value of the protein consumed. Meat and fats can be a source of complete elimination of the pathogenic bacteria of pregnancy (Listeria carcinoma, causing pathogens of the genus Capelax, and causing disease of the gonorrhoea).

In pregnancy, and especially in the final stages of pregnancy, a diet with a limited amount of salt should be used to reduce swelling. It is important to remember to regularly water your body by drinking raw mineral water or solid tea. However, the plan below includes freeze-dried vegetables. During pregnancy, especially during the final stage, you should eat a salty diet with limited amounts of salt to reduce edema. It's important not to forget about regularly watering your body with non-carbonated mineral waters or solid teas.