After pregnancy, becoming like many pregnant women eat sour things, this is a physiological phenomenon. Experts said: as long as the scientific \"food acid\", not only can increase appetite, improve gastrointestinal discomfort symptoms, enhanced parent resistance, also in favour of fetal skeletal construction.
Therefore, pregnant women eat more foods rich in vitamin c (mostly sour food), including: tomato, cherry, red Bayberry, pomegranate, Orange, choerospondias axillaris, grape, Green Apple, fresh vegetables and fruits.
Worth noting is that fresh acid to pregnant women should pay attention to science. Artificial sauerkraut, vinegar, pickled products although there is a certain amount of sour, but vitamins, sugar, protein, minerals and other nutritional almost lost, and carcinogens in the pickle high nitrite content, too much food is clearly on maternal or fetal health is useless.
