Borscht while breastfeeding: can a nursing mother eat it with beets?

When to introduce borscht into the diet of a nursing mother

Borscht is a nourishing, easily digestible and tasty dish. It is useful to include in the diet for several reasons.

1. Contains a balanced combination of essential nutrients.
2. Boiled meat is easily digested and satiating.
3. Vegetables are the main source of vitamins.

It is necessary to decide whether borscht is suitable for nursing mothers strictly individually, having first consulted with a doctor. This is a complex dish and must be introduced into the diet with extreme caution. In the first weeks of your baby's life, be extremely attentive to your diet when breastfeeding. The digestive system is vulnerable during this period. It is better to adhere to some dietary restrictions. It is advisable to exclude fatty, fried, hot and spicy foods, smoked foods, and carbonated drinks. There are no exact dates when a nursing mother can eat borscht. If the child is not allergic to red and orange vegetables, then you can start introducing everyone’s favorite first course into the diet of a nursing mother from the fourth month of the child’s life. This should be done gradually, starting with small portions in the first half of the day. Sometimes a woman has to give up her favorite dish. Borscht can cause flatulence in a baby and cause indigestion. The dish contains many components, such as beets, carrots, tomatoes, which can cause allergies, colic and pain in the baby. If negative consequences do appear, then mom should wait to introduce borscht into her menu. Next time you should include it in your diet no earlier than 2 months later.

Is sorrel healthy?

Many of our readers are interested in whether sorrel is healthy? Of course, due to its healing properties, it is used in folk medicine in the treatment and prevention of many diseases.

Useful properties of sorrel

Sorrel is used as a remedy for scurvy, vitamin deficiency and anemia. By consuming it, the absorption of iron by the body improves, and, consequently, the level of hemoglobin in the blood increases. In small doses, sorrel is considered an excellent fixative, but in large quantities, vice versa.

Sorrel improves digestion by stimulating the production of gastric juice. This product also has anti-inflammatory properties.

Sorrel leaves are an excellent remedy to stop bleeding.

Sorrel has a beneficial effect on the functioning of the liver and intestines; it is useful for colitis and any other diseases of the gastrointestinal tract.

For gum diseases, sorrel is useful because the product is able to compensate for the lack of nutrients in the body.

Is sorrel good for pregnant women?

During pregnancy, sorrel is contraindicated as it interferes with the absorption of calcium. Also, this product can cause the formation of kidney stones and the development of osteoporosis.

The cause of such restrictions and diseases was oxalic acid, which is caused by a violation of mineral metabolism in the body.

Sorrel is contraindicated:

• For inflammatory kidney diseases, kidney stones;
• For intestinal inflammation;
• For gastritis and ulcers of the stomach and duodenum;
• For gout;
• During pregnancy.

How much sorrel can you eat per day?

Is sorrel healthy in moderation? Yes, 100 g of sorrel contains half the daily value of vitamin A, vitamin C and beta-carotene, 3% of the daily value of vitamin PP, 13% of vitamin E, 12% of vitamin B1, 11% of the daily value of iron and 5.7% of vitamin B2 .

How to choose the right sorrel?

The leaves should be green, not limp.

It is better to choose short sheets.

Younger sorrel is less sour.

How to properly store sorrel?

To preserve sorrel for a short period of time - once or twice, you should wash the sorrel, blot the moisture with a paper towel and place it in a glass of water.

Sorrel can also be dried or frozen. In this case, all its beneficial properties are preserved. Washed and dried sorrel should be frozen by placing it in a container or wrapping it in film.

Dried sorrel is added as a seasoning.

Recipes for healthy dishes with sorrel

Green cabbage soup

1. Bring two liters of water or broth to a boil, add a finely chopped onion and 3-4 diced potatoes. Cook for 3-5 minutes.
2. We sort out 300-400 g of sorrel, wash it, chop it and add it to the cabbage soup. Cook for another 3-5 minutes.
3. Add chopped boiled eggs.
4. At the end, add salt, pepper, and herbs.

Cabbage soup should be served with sour cream.

Sorrel pie

1. Roll half of the yeast dough into a layer to the size of a pie pan.
2. Grease it with vegetable oil and place the dough.
3. Place 500 g of finely chopped sorrel on it, pre-mixed with 1 tablespoon of potato starch, and sprinkle with 2 tablespoons of granulated sugar.
4. Roll out another sheet from the remaining dough to cover the pie. Leave in a warm place for the cake to rise.
5. Brush the top with egg and place in the oven preheated to 200 degrees for 40 minutes.

Sorrel casserole

1. Cut the onion into rings and fry.
2. Finely chop 500 g of sorrel, pour boiling water over it and mix with one egg.
3. Mix onion, sorrel and 1 tablespoon butter.
4. Place everything in a baking dish and level it out. Make 4 indentations in the mixture and drive an egg into each of them.
5. Salt and pepper to taste. Season with grated cheese and place in the oven for 15 minutes.

Sorrel dishes are tasty and healthy!

Is it useful to eat...

Cooking the right borscht

Traditionally, this first course includes the following ingredients: beef or pork, beets, carrots, potatoes, tomato juice or tomato paste, onions, herbs. During breastfeeding, a woman should eat only freshly prepared borscht in veal, chicken or rabbit broth. Before cooking, it is recommended to soak the meat in water for several hours. To preserve the maximum amount of vitamins and minerals, it is better not to fry vegetables, but to add them fresh to the boiling broth. Carrots and beets can be pre-boiled, in which case they will not lead to allergies in the child. To prevent painful colic in the baby, when preparing borscht for a nursing mother, it is recommended to exclude the use of white cabbage. It is better to add cabbage in the form of inflorescences, boiling it until fully cooked. It is advisable not to use tomato paste, as well as tomato juice, but replace them with fresh yellow tomatoes, after peeling the tomatoes. When preparing borscht, a nursing mother should avoid using a large amount of spices and garlic. For spices, you can add bay leaf and allspice, dill or parsley. If desired, it is permissible to add a little low-fat sour cream to the finished dish. If only fresh ingredients were used when preparing borscht, then you don’t have to worry about the nursing mother and baby.

Is it possible to eat during pregnancy or not?

Opinions differ on whether it is permissible to eat sorrel during pregnancy. Fans of this greenery cite many factors that indicate the benefits of sorrel herb for mother and child, because this plant contains a lot of vitamins and microelements that the body of a pregnant woman so urgently needs.

Excessive consumption of any product, even the healthiest one, during pregnancy can have the opposite effect. When consuming sorrel during pregnancy, you should not forget about a sense of proportion.

In the early stages

Is it possible to eat in the first weeks?
Many women experience signs of toxicosis in the first trimester. Most often, pregnant women are bothered by nausea. Fresh sorrel leaves, due to their sour taste, can relieve these unpleasant sensations.

In the 1st trimester, all vital organs are formed in the child and blood circulation is established , so it is necessary that the expectant mother’s body receives sufficient quantities of vitamins and microelements. Many of them are precisely contained in sorrel.

During the 2nd and 3rd trimesters

Pregnant women experience discomfort in the 2nd and 3rd trimesters due to constipation. As a rule, doctors observing a woman advise eating more fiber. Sorrel leaves, rich in these fibers, will help cope with the problem and alleviate it. However, you shouldn’t rely on sorrel alone. The acid contained in this herb can cause heartburn, which often becomes a companion for a pregnant woman as her belly grows.

About the benefits of beets

Despite its high sugar content, the root vegetable is low in calories and has a good composition of nutrients.

1. Betaine. Helps actively break down protein foods.
2. Manganese. 100 grams of product contain a third of the body's daily needs.
3. Magnesium. Provides strengthening of the nervous system.
4. Potassium. Regulates blood pressure.
5. Zinc. Necessary for the prevention of infertility, especially male infertility.
6. Iodine. Affects the functioning of the thyroid gland.

Young mothers after childbirth often face the problem of constipation. Beets wonderfully stimulate the intestines, so don’t worry about whether you can eat borscht while breastfeeding - this dish is not only allowed, but also recommended.

When introducing beets into a mother’s diet, care should be taken and special attention should be paid to the following points:

1. The result of a nursing mother's consumption of certain foods is allergic reactions in the baby. At the first test, you should not exceed the minimum dosage; you should approach this issue especially carefully in the first month after the birth of the baby.
2. Sometimes young mothers may suffer from digestive disorders. In such cases, eating beets can increase unpleasant symptoms. If you are prone to diarrhea, you should not eat borscht too often.

Raw beet juice has particular activity in stimulating intestinal function. In this case, you should exercise caution and increase your juice consumption gradually.

Fresh beet juice will help not only gently stimulate intestinal activity, but also improve the balance of microflora.

Eating beets brings good results in the fight against parasites. Excessive passion for such popular overseas dishes often leads to the appearance of such unpleasant phenomena. If the mother ate enough beets during pregnancy, such problems usually do not occur.

Why is borscht harmful?

Hearty borscht is considered a very healthy dish. But this does not change the fact that it can cause great harm:

1. Classic soup is a strong broth, vegetable or meat. Regardless of what components form the basis of the soup, when boiled for a long time, they release many harmful compounds, for example, salts of heavy metals and other dangerous substances. Also, the concentrated meat broth has a very high fat content. Frequent consumption of borscht can lead to the development of gout, kidney and stomach diseases.
2. The soup contains cabbage and carrots. Although these vegetables bring great benefits, they are also the leaders in the accumulation of nitrates during the growing process. When cooking soup, all toxic substances pass into the broth, and, in addition to the beneficial components, a person receives many harmful compounds.
3. The vegetables that form the basis of the hot dish contain a lot of oxalic acid. In high concentrations, this compound leads to salt deposition, can contribute to the development of osteoporosis, causes caries and negatively affects tooth enamel.

Borscht can be harmful if you have stomach diseases and a tendency to salt deposits.

Rich borscht increases gastric secretion. Soup is useful for poor appetite, as it stimulates digestion, but it is harmful for gastritis, ulcers and pancreatitis. The body begins to intensively produce insulin and hydrochloric acid, and this provokes irritation of the mucous membranes and leads to an exacerbation of ailments.

How to choose

The ideal vegetable has elasticity and juicy flesh to the touch. Good fruits do not have any signs of mold or rotten areas. When choosing vegetables during feeding, you should pay attention to the quality of food, in which case finished products in the mother’s diet will become the best source of nutrients.

The best period to buy beets is the beginning of autumn. At this time, vegetables contain the least amount of nitrates and other harmful substances.

Benefits and harms

The chemical composition of sorrel is rich in a large number of microelements and nutrients:

• phosphorus;
• tannic acid;
• carotene;
• iron;
• vitamin C;
• vitamin K;
• essential oil;
• potassium;
• vitamin B1;
• molybdenum;
• oxalic acid.

Interesting fact!

Sorrel is considered the leader in the amount of ascorbic acid among other greens. Due to this, the herb is considered an excellent antioxidant and anti-anime agent.

Borscht in the diet

Breastfeeding women are advised to stick to a diet and avoid:

• flour and semi-finished products;
• highly fried or fatty foods;
• overly salted and seasoned foods;
• alcohol and carbonated drinks;
• “colored” foods that can cause allergies.

Restrictions for a nursing mother, in most cases, are strictly individual. If a woman did not have allergies before giving birth and during pregnancy, you can start eating borscht 3-4 months after the birth of the child. At first, literally eat 2-3 spoons. If after 1.5-2 days the baby does not have rashes or other negative reactions, the dish is introduced into the diet, albeit in limited doses.

How to use

Beets are often used in folk medicine and may be suitable for treating certain ailments during pregnancy. It has virtually no contraindications and, unlike medications, will not harm the fetus.

Important! When consuming beets during pregnancy, adhere to the following dosage - no more than 150 g of boiled or raw vegetables per day and no more than 50 ml of beet juice after breakfast or before bed. For colds, the amount of juice can be increased to 250 ml.

This vegetable is effective for treating constipation and colds - runny nose and sore throat.

For constipation

To prevent constipation or treat uncomplicated, mild constipation, it is enough to consume a vegetable in any form a little every day, complementing one of the meals.

But for existing constipation, beet juice is the most effective. It's very easy to prepare:

1. It is necessary to thoroughly wash the root vegetable and carefully peel it. The main thing is to cut it as thinly as possible, because it is in the skin and upper layers that the maximum amount of useful elements is contained.
2. Grate the peeled vegetable on a fine grater.
3. Transfer the resulting mass to cheesecloth or a sieve and squeeze the juice thoroughly into a container.
4. Place the finished juice in the refrigerator for several hours.
5. After the drink has stood, you should drink 50 ml 3 times a day half an hour before meals.
6. To make the juice tastier, you can safely add apple or carrot juice to it.

Beetroot salad also has an excellent effect on easing the process of bowel movements, and it must be prepared with vegetable oil, which also additionally helps solve a delicate problem. Just grate the boiled beets and season with oil.

You can eat 250 g of salad every day. The abundance of fiber will significantly facilitate the movement of feces through the intestines.

For a runny nose

A pregnant woman's immunity is noticeably reduced, so during the season of exacerbation of viral and bacterial infections, expectant mothers are especially at risk of getting sick. However, in a “special situation” most medications are not allowed to be used. But beets can also be useful for treating colds, including bacterial rhinitis.

Root juice is suitable for treating a runny nose and is used in two ways:

1. Nasal drops. The juice is diluted with purified boiled water in a ratio of 1 to 2. Instill 3 drops into each nasal passage 2-3 times a day for 5 days.
2. Tampons in the nose. Cotton swabs are moistened in juice diluted with water in the same ratio and placed in the nasal passages. You can keep this compress for no more than 20 minutes. Repeat - up to 4 times a day.

Important! Do not use concentrated pure beet juice, as it can burn the mucous membrane. Also, the juice must be infused for 3 hours in the refrigerator before use, and then warmed to room temperature.

Any procedures for the treatment of rhinitis must be carried out after preliminary cleansing of the nasal cavity from accumulated mucus. Only in this case will the treatment measures be most effective, so every time before putting nasal drops in your nose or using tampons, rinse your nasal passages with warm water and sea salt.

What happens if you eat borscht during lactation?

As mentioned above, borscht will not harm during lactation if the mother and child are absolutely healthy. But even in this case, it is worth familiarizing yourself with the following information:

• It is recommended to check the child’s body’s reaction to the ingredients of borscht. How to do it? Very simple. First, beets are introduced into the mother’s diet, then how the baby behaves is observed for 2-3 days. If his digestive system reacted positively, there are no rashes on the skin and mucous membranes, then the nursing mother can add beets to her dishes.
• When checking the body's reaction to a particular product, it is processed in the same way as when cooking borscht. For example, if boiled beets are added to a dish, then testing is carried out with boiled beets.
• Use cabbage and dishes with it with caution. A nursing mother may not experience discomfort, but the baby may experience intestinal problems from borscht with cabbage: indigestion, flatulence, diarrhea, etc.

If a baby has a negative reaction to some component of borscht, then you should avoid it. If the body reacts negatively to beets, they are not added to the dish at all, the same goes for bell peppers and parsley. When there is a negative reaction to tomato or cabbage, you should cook not traditional borscht, but with sorrel, which does not contain these ingredients.

Dietary recommendations during pregnancy

It's all about the broth, which perfectly satisfies the feeling of hunger.
At the same time, the broth does not necessarily have to contain many calories. 100-150 ml of healthy soup is enough to satiate the stomach and keep the body in good shape throughout the day. Vegetable soups are considered the safest for your figure. They are quite simple to prepare, but you must remember that it is correct to cook the vegetables for at least two hours, without using frying. In this case, the broth will be rich, satisfying and low in calories. You can store this healthy soup in the refrigerator for 2-3 days.

Vegetables for soup should be used only fresh, no marinades or preservatives. Many recipes are based on juices and low-fat fermented milk products. A decoction of beets and carrots is also often used. These healthy soups are served cold; they are perfectly refreshing in the heat.

Dietary soups also include fish soup made from low-fat sea or river fish. However, we remember that it is not recommended to use frying during cooking. Why? It's simple. Frying, as a rule, is prepared in sunflower oil, the presence of which does not correspond to the status of a healthy soup and is harmful not only to the figure, but also to health in general.

It will be especially useful to add fresh herbs to the soup. It will add taste and aroma, and also saturate the dish with vitamins. So, dill, parsley, and basil go well with vegetable soups. Don’t forget about spices: turmeric, red and black pepper, cinnamon, bay leaf and so on.

Very tasty and healthy soups with nettle, sorrel, spinach and arugula will help diversify the menu. They are cooked not only with lamb or beef, but also with chicken or vegetable broth.

Among publicly available foods, beets are the leader in the content of beneficial nutrients. Having a low calorie content (only 43 kcal per 100 g of product), it causes a feeling of fullness due to the fullness of the stomach, which allows you to maintain normal weight.

Beetroot is useful in the same way as multivitamin complexes, namely a high concentration of vitamins and minerals. The composition of the root vegetable includes:

• vitamins - A (retinol), B1 (thiamine), B2 (ribolavine), B5 (pantothenic acid), B6 ​​(pyridoxine), B9 (folic acid), C (ascorbic acid), PP (niacin);
• trace elements - chromium, manganese, cobalt, molybdenum, copper, iron, iodine, zinc;
• macroelements - potassium, phosphorus, magnesium, calcium, sodium, chlorine.

This vegetable is indispensable for expectant mothers due to its high content of iron and folic acid, because these substances are of primary importance for the health of a pregnant woman and the formation of the fetus’s body:

• iron, especially in combination with magnesium, acts as the basis for hematopoiesis, increases hemoglobin, and is the prevention and treatment of anemia and anemia. Since it is iron that is responsible for the addition of oxygen in blood cells, its indirect function is also oxygen exchange in the body of the mother and baby, as well as the prevention of oxygen starvation;
• Folic acid acts as the basis for many fundamental processes in the body, affects the formation of the immune and circulatory systems, reduces the risk of developing defects in the unborn child, as well as defects in the neural tube of the fetus in the first weeks after conception.

• promotes smooth digestion and cleanses the body of toxins due to the high fiber content, which improves intestinal motility;
• replenishes energy reserves with glucose and fructose, increases endurance and performance, stimulates brain activity, helps fight fatigue and increases vitality;
• improves metabolism, preventing fat deposits and normalizing weight;
• increases the resistance of the immune system to various viral and bacterial diseases due to the effects of vitamin C;
• normalizes blood pressure when it increases, increases the lumen of blood vessels thanks to magnesium;
• has a beneficial effect on the cardiovascular system, strengthening the heart and blood vessels, preventing them from clogging with fatty plaques;
• strengthens bone tissue due to the phosphorus and chlorine content;
• normalizes hormonal levels thanks to a wide range of vitamins and minerals;
• brings the kidneys and liver into a state of active activity, which helps cleanse the body of toxins;
• normalizes the functioning of the nervous system, relieving neuroses, stress, depression, and sudden mood swings;
• has a diuretic effect, which helps cope with swelling.

Beets in the diet help control weight gain, replenish iodine deficiency, and are also suitable for cosmetic procedures - in face masks it fights skin rashes and acne, and in compresses made from beet juice it heals various wounds and damage to the skin.

Important! A woman’s need for folic acid during pregnancy increases several times, but vitamin B9 is not synthesized by the body, it can only come from external sources, and is stored in extremely small quantities. Therefore, during the gestation period, it is very important to obtain folic acid in sufficient quantities from external sources, one of which is beets.

This root vegetable is also effective for treating colds. It is used to get rid of runny nose and sore throat, and also as a general tonic due to its significant content of ascorbic acid.

It is noteworthy that beets can be consumed throughout pregnancy - from the first to the last days, and in each period it will regulate the functioning of the body, easing the not so pleasant symptoms of pregnancy.

The first trimester is the most dangerous for the occurrence of various pathologies of the fetus, because it is at this time that the foundation for the formation of the unborn child is laid. There is an increased need for nutrients, and the pregnant woman’s well-being changes under the influence of hormones.

We suggest you read: What a nursing mother can do for her stomach

Did you know? Beets were popular back in ancient Rome. However, people then ate something other than the root vegetable, which was considered inedible. The tops were used as food. By the way, it is really edible and healthy, and can be put in salads.

At this time, expectant mothers are thinking about whether beets are really good for the embryo, whether they will cause harm and whether they can be eaten. This vegetable can and should be consumed from the first days of pregnancy, because it will not only enrich the woman’s body with minerals and vitamins, but will also make pregnancy easier.

Under the influence of the growing hormone progesterone, pregnant women face the problem of constipation from the first weeks of pregnancy. And beets, as a product that contains a lot of fiber, will not only solve this delicate problem, but also prevent it if you start consuming the vegetable from the first days.

The main thing is to adhere to measures so as not to provoke diarrhea.

The second problem of the first trimester is toxicosis. You can also relieve an unpleasant symptom with the help of this root vegetable. Beets stimulate the functioning of the kidneys and liver, which is why the body quickly cleanses itself of toxins and heavy metals.

True, frequent urination may become even more frequent. On the one hand, this is an inconvenience, and, on the other hand, it promotes faster cleansing and metabolism.

Also, at first, a pregnant woman begins to worry about increased fatigue due to the same increased progesterone. Glucose and fructose contained in beets replenish energy costs and increase vitality.

In the second trimester

The second trimester is a period of active growth of the fetus, which is why it begins to consume much more nutrients from the mother’s body. Hematopoietic processes are maximally activated, which is why a pregnant woman may experience hemoglobin deficiency and be at risk of anemia.

Beetroot, rich in iron, will help fill this deficiency and increase hemoglobin.

Also, the growing fetus takes up more and more space in the abdominal cavity, which is why the enlarged uterus begins to press the stomach against the diaphragm. As a result, digestive problems and heartburn arise, bowel movements become difficult - and we again return to the laxative effect of fiber in beets.

In addition, the pectins in this root vegetable stimulate enzymatic processes that facilitate digestion and help fight putrefactive bacteria.

Heartburn occurs due to stagnation of bile, which beets disperse, relieving discomfort.

In the second trimester, water retention in the tissues and swelling occurs, which is why the woman’s arms and legs swell and it becomes difficult to move. This is where the diuretic properties of the vegetable come to the rescue.

Another problem in mid-pregnancy is a heavy load on the heart and changes in blood vessels, which causes superficial varicose veins. Magnesium in beets will help strengthen blood vessels, tone them and prevent their excessive expansion.

In the later stages

The last trimester of pregnancy is dangerous because a woman’s body weight increases significantly. The consequence of this is an increase in blood pressure, which can be lowered with the help of beets naturally and without resorting to medication.

Did you know? Beets have powerful antioxidant effects. To date, scientists in Japan have even patented a drug based on an extract of this vegetable, which inhibits the development of Ehrlich’s sarcoma and cancer.

On the eve of childbirth, expectant mothers begin to suffer from constant fatigue. The reason for this is prenatal nervousness, fear of imminent changes in life, and too large a belly, which does not allow sleeping in comfortable positions. And beets stabilize the functioning of the nervous system, which makes sleep more restful and longer.

Also, this vegetable continues to solve the problems of pregnant women associated with constipation, nausea and swelling in the last trimester.

1. Give preference to fresh vegetables and fruits - during heat treatment they lose many vitamins and nutrients.
2. Try not to cook in advance, but rather eat mostly freshly prepared meals. If you work and this is not possible, then at least on the weekend, prepare each meal immediately before consumption. After all, it will not only be healthier, but also tastier.
3. Among the cooking methods, steaming and baking in the oven are considered the most useful. This is followed by stewing, then boiling and, of course, frying at the end of the list.
4. It is best to fry without oil in a special frying pan. If you eat something fried or baked over a fire, always remove the baked crust.
5. Choose lean cuts of meat, poultry and fish.
6. Try to choose products that are in season. Of course, pregnant women will certainly want cherries in February or tangerines in June. But if this is possible, find them an alternative to what grows at this time of year.
7. Don't intercept on the fly. You need to eat calmly, slowly, chewing your food thoroughly and enjoying it. Then it will be easier for the body to digest what is received, and the food will be better absorbed. It is recommended to take the next spoonful of the dish only when the taste from the previous one has disappeared.
8. Sweets in moderation are also ok. But it is highly advisable to replace sucrose with fructose, glucose and honey. Choose confectionery products prepared on their basis.
9. You should also pay attention to salt. Salt can be consumed during pregnancy, but it is recommended to control its amount: in the first half of pregnancy, a woman can consume 10-12 g of table salt, in the second half - up to 8 g, and in the last 2 months - up to 5 g per day.
10. As for canned goods with a long shelf life, those labeled as baby food or containing no preservatives can be safely eaten. But also in limited quantities.
11. It is better to choose bread from wholemeal flour.
12. Don't overeat! The body should not receive more energy than it expends. So eat in moderation and move a lot.

We suggest you read: At what stage of pregnancy can you do an ultrasound?

Does the method of cooking affect lactation?

When considering the question of whether borscht is allowed for a nursing mother, one cannot ignore such a nuance as the method of preparing it. Doctors believe that when preparing a dish, it is quite possible to cook it so that it does not harm the body of mother and baby.

• For a nursing woman, it is preferable to create a menu of boiled foods.
• Sautéing onions and other ingredients is an excellent substitute for stewing.
• Sorrel borscht is healthy and will be an excellent alternative to the traditional one.

In general, borscht has a positive effect on the body and lactation. It contains meat, a source of protein, which is necessary for the synthesis of breast milk. Vegetables are rich in fiber, which improves digestion and helps relieve constipation. In addition to fiber, vegetables contain vitamins, microelements and minerals that are necessary for mother and baby.

Is it possible for pregnant women to eat sorrel and dishes made from it?

Now it is difficult to say exactly when sorrel began to be used for preparing all kinds of dishes. Its unique taste and delicate greens make it possible to prepare not only soups or main courses, but also drinks.

In Russia, the most popular are pies filled with sorrel and green cabbage soup. In our country, sorrel is considered a common food, while in Western European countries it is usually served in expensive restaurants, where sorrel is considered an exquisite delicacy.

Can sorrel be consumed during pregnancy? It is generally accepted that pregnant women have to somewhat limit some foods in their diet. Is sorrel one of these products? Can pregnant women eat sorrel? Let's get a look.

Green leaves of sorrel appear in early spring, which is especially valuable after winter vitamin starvation. And it is during this period that we so lack fresh fruits and vegetables. If you look at the vitamin and mineral composition, it seems that sorrel is exactly what pregnant women need. Sorrel contains carbohydrates, proteins, fiber, and organic acids - malic, citric, oxalic. B vitamins in almost complete composition, vitamins PP, A, E, C, K, H.

Microelements - sodium, calcium, magnesium, sulfur, iodine, fluorine, phosphorus, iron, chlorine, zinc, manganese, copper. Sorrel holds first place in terms of molybdenum content.

Green sorrel leaves contain tannins, bioflavonoids, and essential oils. In general, the rich chemical composition of sorrel is very similar to rhubarb, although it contains slightly less anthraglycosides. Sorrel exhibits antibacterial properties.

We will tell you a little later whether pregnant women can use sorrel and why, but for now let’s talk about what medicinal properties this plant has.

Sorrel improves digestion, promotes wound healing, fights bacteria and reduces inflammatory processes in the body. A decoction of sorrel leaves can be used to reduce allergic reactions, relieve itching, rashes, and redness. Sorrel has choleretic and antiscorbutic properties, improves liver function.

Sorrel infusion is used for long and painful menstruation. To do this, take the dry leaves of the plant and brew it with boiling water at the rate of 1 tablespoon per 250 ml. Leave for an hour and take 100 ml 30 minutes before meals. Start taking it a week before the expected start of your period.

A decoction prepared according to the same recipe should also be taken in case of infertility. In order to enhance its effect, you can add mumiyo and a spoonful of knotweed to it.

Sorrel is used to normalize the functioning of the gastrointestinal tract; it copes with diarrhea, colic, bloating, and diarrhea. A decoction of the roots or leaves of sorrel is an excellent remedy for reducing the manifestations of colds.

Why, despite all the beneficial properties of sorrel, it is not recommended for pregnant women, as well as for eating.

It's all about that notorious oxalic acid, which is so abundant in sorrel that it was even named after this plant. The fact is that this acid, when reacting with calcium, forms insoluble compounds - oxalates, and this prevents calcium from being absorbed into the blood and absorbed by the body. Therefore, if pregnant women often consume sorrel, their body may develop a deficiency of this element, which is extremely necessary for the expectant mother. And this can even result in spontaneous termination of pregnancy in severe cases.

However, this does not mean that pregnant women cannot afford a bowl of delicious sorrel soup from time to time. Of course, you shouldn’t do this too often, but 1-2 times a week is quite possible. Nothing bad will happen.

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Sorrel during pregnancy

What to do in the first month after childbirth

In the first month of breastfeeding, it is worth preparing green borscht with sorrel. It is healthy and does not contain components that cause allergies and digestive problems. As for other vegetables, it is important to know the following:

• It is useful to eat beets to prevent constipation, hemorrhoids and other intestinal problems. If you are afraid that the vegetable will cause allergies, it is partially or completely replaced with hypoallergenic zucchini. They are absolutely harmless, are considered a source of vitamins and can be consumed within 8-10 days after birth.
• If ordinary cabbage gives a woman or baby flatulence, it is quite acceptable to replace it with cauliflower or broccoli. White cabbage varieties cause intestinal colic and fermentation in the intestines. Broccoli and cauliflower do not have such properties, but they are rich in vitamin C and strengthen the immune system.

Methods of use

This root vegetable is notable for the fact that it can not only be eaten raw and cooked, but also because during heat treatment the nutrients are practically not destroyed, remaining in almost the same quantity as in the raw vegetable. You can use beets in this form:

1. Boiled - simply boil the vegetable in water for 1–1.5 hours, depending on the size, after which it can be eaten either in its pure form or added to salads or other dishes.
2. Baked is a fragrant dish with an interesting taste, which is cooked in the oven and which can be combined with other vegetables and meat.
3. Raw - young beets can be eaten just like that. The main thing is to wash it well and peel it. But remember, raw root vegetables have a more laxative effect than boiled ones.
4. Beetroot juice is squeezed from raw beets. Very useful for expectant mothers, it effectively lowers blood pressure, tones, relieves nausea, eliminates swelling and digestive problems. However, it is not recommended to drink it freshly squeezed. It is best to put the juice in the refrigerator for 2-3 hours, and drink only after this time, otherwise it will be too aggressive and can cause cerebral vasospasm and put unnecessary strain on the heart.
5. Beet kvass - a drink is prepared from root vegetables, apples and water. It has a general strengthening effect and a pleasant taste, but pregnant women can consume it in limited quantities.
6. First courses - beets are included in various soups, borscht, beetroot soup, cold soup, okroshka. These dishes are very nutritious, varied and healthy.
7. Salad - it can be made from either boiled or raw vegetables, seasoned with sour cream or vegetable oil, combined with other vegetables, meat or fish (for example, vinaigrette or herring under a fur coat) or limited to just one ingredient. If you don’t put garlic in the salad, it’s perfect for pregnant women. The presence of garlic can cause blood thinning and bleeding.

We suggest you read: How many days can you find out about pregnancy after conception, ovulation, intercourse?

Cooking borscht according to the rules

Which borscht is healthy and safe for breastfeeding?

• This should be a moderately fatty, non-spicy dish, where all the vegetables are boiled and steamed, without frying.
• To improve the taste, you can add seasonal fresh herbs or low-fat sour cream to the finished dish, and the latter cannot be replaced with mayonnaise.
• Tomato juice or paste is replaced with fresh tomatoes, preferably yellow or pale pink. They contain a minimum of lycopene, an allergen that gives the fruit its deep red color.
• Chicken, veal or beef are ideal for making broth. First, the meat is soaked for a couple of hours in cold water, changing it periodically. This will remove harmful components from the meat and make the flesh softer and more tender.
• When cooking broth, the first water after boiling is drained, and then fresh water is added. The first water will remove harmful substances, and the dish will turn out less fatty.

It is recommended to completely exclude seasonings from the diet of a nursing mother. The same goes for garlic and onions, which irritate the mucous membranes and can cause indigestion in the baby. To enhance the taste, use salt and bay leaves, rather than store-bought seasonings and spices.

Harm to the product

There are no strict contraindications to eating borscht prepared according to the classic recipe. But the expectant mother should know some small subtleties:

• It is recommended to buy meat for preparing the first course from trusted producers who do not add animal growth hormones or antibiotics that are dangerous to the health of a pregnant woman;
• It is recommended to drain the broth obtained during the preparation of borscht after a few minutes. After this, the meat is again filled with clean water. In this case, the content of harmful substances present in the meat is significantly reduced;
• It is recommended to grow vegetables for borscht yourself at the dacha or buy from reliable sellers.

Photo: spuzom.com

When can a nursing mother eat borscht?

Some doctors recommend excluding borscht from the diet during lactation until the child is six months old. Others consider such a restriction unnecessary, but provided that the baby does not have an allergic reaction to the ingredients of the dish.

Why it is not recommended to eat borscht in the first three months

For the first hundred days, the child’s body is still adapting to new conditions, so it is very weak. At this time, it is advisable for the mother to adhere to a special diet: exclude fatty, fried, processed foods and a number of other foods. From the fourth month, you can gradually introduce new dishes into your diet, including borscht. Try eating a very small portion (a few spoons) and evaluate your baby’s reaction over the next two days:

• if everything is in order, you can safely eat a healthy, nutritious and very tasty dish;
• If your child has colic, a rash on the body or other allergic manifestations, then give up borscht for a few more months.

Basic cooking rules

There are a huge number of borscht recipes. And yet, there are a number of rules that must be followed so that the end result is borscht, and not ordinary vegetable soup or cabbage soup:

1. Be sure to use beets. Many housewives refuse this ingredient, believing that tomato paste is enough to give the desired color, but it is the beets that give the unique taste and shade to this first dish.
2. Replace tomato paste with fresh tomatoes. Rubbed through a sieve they will provide the desired consistency.
3. The order of laying vegetables. If there are potatoes, they are the first to go into the broth, then cabbage, stewed vegetables and frying. The cooking time for each product is individual and depends, among other things, on freshness. So, last year’s cabbage takes longer to prepare, while the new harvest takes longer to prepare.
4. Avoid vinegar. This product provides the necessary sourness and preserves the color of vegetables, however, it can be replaced with lemon juice or the same tomatoes, which will cope with this task.
5. Do not forget about spices, namely bay leaf, allspice and black pepper.
6. Let the dish brew. Ideally, you should wrap the pan in a blanket and leave for 30-40 minutes.

Borscht is served with sour cream, herbs, chopped garlic and donuts.

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Why a newborn may be allergic to borscht

Borscht contains foods that contain allergens: cabbage, tomatoes, beets. That's why such a reaction can occur. But each of these vegetables is very useful for both mother and child. It is advisable to use them, but with caution and minor restrictions.

Beetroot during lactation

The vegetable is acceptable in the diet of a nursing mother, but only after heat treatment. It is rich in calcium and iodine, promotes hematopoiesis and digestion, and contains a lot of pectin and fiber.

The benefits and harms of sorrel during pregnancy

Sorrel contains the following vitamins: C, K, B1, carotene, oxalic and tannic acids, potassium and molybdenum, iron and phosphorus.

1. Cystitis.
2. Angina.
3. Diarrhea.
4. Liver diseases.
5. Intestinal diseases.

But there are diseases in the presence of which expectant mothers should not use this product. Among them is urolithiasis. Since sorrel promotes the formation of oxalates, it can aggravate this disease. It is also contraindicated if a pregnant woman has disorders of purine metabolism, that is, gout. It is characterized by the accumulation of uric acid in tissues.

In order to prevent excess intake of oxalic acid, it is recommended to consume sorrel in combination with lactic acid products. It’s not for nothing that sorrel borscht is eaten with sour cream. The benefit of this combination is explained by the fact that calcium and oxalic acid form compounds that are not absorbed in the intestines. Thus, excessive accumulation of oxalic acid oxalates in tissues does not occur.

By the way, many pregnant women use drugs to strengthen teeth and bones. Therefore, combining sorrel with them will be very useful.

Sorrel is contraindicated for expectant mothers if they have aggravated inflammation of the gastrointestinal tract. Then sorrel will become an additional irritant to the gastric mucosa. This can lead to the formation of erosions.

Doctors advise using sorrel during... Since sprays and other medications traditionally used to treat sore throat are not suitable for expectant mothers, it is better to opt for treatment with folk remedies. Sorrel decoction is a good gargle. They will help better penetration of essential oils and other beneficial substances of the product into the inflamed tonsils.

How to properly cook borscht for a nursing mother

During the period of breastfeeding, it is advisable to slightly change the usual recipe to make the dish more dietary:

• the broth for making borscht can be made from lean meat - veal, chicken fillet;
• It’s better not to fry;
• It is undesirable to use hot and spicy spices, as well as garlic;
• It’s good to add a lot of parsley, dill and other herbs;
• It is important to take only fresh homemade fruits.

Classic recipe

You will need:

• veal or chicken fillet - 500 g;
• Brussels sprouts - 350 g;
• carrots - 2 small or 1 large;
• beets - two small ones;
• potatoes - 3 pcs.;
• onion - 1 pc.;
• bay leaf - 2 pcs.;
• greens, salt, sour cream - to taste;
• tomatoes - 0.5 kg.

How to cook:

1. Pour water over small pieces of meat.
2. Place the pan on the fire, wait until it boils and after two minutes drain the water.
3. Pour new water and cook the meat in it for one and a half hours.

   The meat for borscht is poured with water, brought to a boil and after two minutes drained, and then boiled in new water for 1.5 hours.

4. Wash the vegetables prepared for borscht - Brussels sprouts, beets, carrots, potatoes, onions.
5. Peel them and cut them: beets and carrots into strips, potatoes into cubes, cabbage into small pieces. Chop the onion.
6. When the meat is cooked, add all the vegetables.

   Prepared vegetables are not fried, but immediately added to the prepared broth

7. Simmer over low heat with the lid closed for 15 minutes.
8. Add bay leaf and salt, and after five minutes turn off the heat.
9. Add greens and sour cream to each plate separately.

   Add greens and sour cream to each serving before serving the dish.

Using the same recipe, you can cook vegetarian borscht, if you exclude meat from it.

Video: how to cook red borscht without frying

Green borscht with sorrel

Sorrel contains many minerals and vitamins and strengthens the immune system, which is especially important during lactation. The composition of greens includes essential oils and acids that are beneficial for a woman’s health. Sorrel has a positive effect on intestinal motility, cleanses blood vessels, removes free radicals from the body and strengthens the nervous system.

It is advisable to eat borscht with sorrel during breastfeeding no more than twice a week.

But not everyone can use it. If you have the following health problems, then it is better to avoid dishes with sorrel:

• gastritis with high acidity;
• gout;
• pancreatitis;
• stomach ulcer;
• inflammation of the genitourinary system.

To cook green borscht, you will need:

• meat - 350 g;
• potatoes - 300 g;
• sorrel - 1 small bunch;
• parsnip or zucchini - 1 small;
• carrots - 1 medium;
• green onions - 3–5 pcs.;
• greens - 2 bunches;
• salt - to taste.

How to cook:

1. Pour water over the meat and cook for 1.5 hours, remembering to remove the foam.
2. Peel and chop the vegetables.
3. Remove the cooked meat from the broth, cut into small pieces and put back into it.
4. Add carrots, zucchini, potatoes.

   Add vegetables directly to broth

5. After 15 minutes, add finely chopped sorrel to the broth.
6. As soon as it darkens (after about 2-3 minutes), also add the greens and onions.

   When the sorrel darkens, add greens and onions to the broth

7. Turn off the heat and leave the borscht for half an hour.
8. Pour into plates, add finely chopped boiled egg (or halves), salt and sour cream to taste.

   Add greens and eggs to borscht before serving.

During breastfeeding, it is better to eat green borscht no more than 1-2 times a week.

How to cook borscht at home

When cooking, choose your vegetables carefully. It is better to use homemade fruits from the garden. Wash meat and vegetables thoroughly and prepare. To prepare low-fat borscht, take a small piece of beef and add water until it covers the meat.

Place the pan on the fire and after boiling for two minutes, drain the water and add new water. Boil the meat in fresh water for an hour and a half.

At this time, cut the beets into strips and the potatoes into cubes. You can use a small amount of fresh onion. Grate the carrots. Cut small zucchini into slices, large ones into cubes. Then chop the cabbage.

When the meat is cooked, add the vegetables to the broth. Cook over low heat to preserve the beneficial properties of the products. Five minutes before cooking, add bay leaf and salt to the broth. As soon as the borscht is steeped, remove the bay leaf.

When can you eat borscht during lactation?

For the first three months, the baby’s body is weak and is just beginning to adapt to new conditions. Therefore, at this time it is better to adhere to a special diet. It is not very strict, but it still requires you to give up many of your favorite foods. You cannot eat highly fatty and fried foods, flour, processed foods, drink alcohol, or carbonated drinks.

In the fourth month, new foods are introduced into the diet of a nursing mother. Some doctors recommend eating borscht only six months after giving birth. But if the borscht is low-fat and the baby does not have allergies, then you can start eating earlier.

For the first time, eat one spoon of soup in the morning. The next two days will show whether the baby has a negative reaction or not.

Unfortunately, your baby may be allergic to borscht. The soup contains beets, tomatoes, tomato paste and cabbage. These products contain strong allergens. In addition, cabbage and beets are difficult vegetables for a newborn’s still fragile digestion. Therefore, because of this soup, the child sometimes experiences colic, increased gas production and other stomach upsets.

If a baby has a negative reaction, you will have to postpone introducing borscht into the diet for at least two months. During this time, the body will become even stronger and will be able to accept this dish.

What to cook for the expectant mother

In general, you can prepare familiar dishes from sorrel during pregnancy. True, try to use fermented milk products in each of them.

For example, green borscht with sorrel should always be seasoned with a generous amount of sour cream during pregnancy. And you should add yogurt to your favorite salad, which contains this herb.

Sorrel can be an excellent remedy for the treatment of sore throat, stomatitis and gingivitis. An infusion is made from the herb, which is used to gargle and rinse the mouth. In this case, drinking antibiotics and other chemical compounds is quite dangerous for the fetus.

Women can also use the unique composition of sorrel during pregnancy for cosmetic purposes. The decoction fights acne and skin inflammation with daily washing.

A mask made from crushed leaves and blue clay will help get rid of oily skin.

Knowing the specifics of using sorrel during pregnancy, you can use this product correctly and not deny yourself your favorite food.

Thick books, not to mention articles, have been written about the benefits and harms of certain foods during pregnancy. And yet, expectant mothers often have questions: is it possible to eat a certain product while expecting a baby? For example, sorrel. In the past, this herb was eaten by both old and young without any hesitation, but these days you don’t see it too often on the menu of the average family. This is not arugula or asparagus - sorrel has become largely forgotten among other trendy herbs from the supermarket. So, is it possible to eat sorrel during pregnancy?

It was not for nothing that our ancestors loved sorrel, without even knowing about the substances it contains. And this is a whole set of useful microelements, vitamins C, B1, K, essential oils, carotene, iron, potassium, molybdenum, phosphorus, various acids.

Sorrel was widely used as food, it was salted, fermented, used as a filling for pies (even sweet ones), made into jam, added to soup, salads, and eaten just like that - without any processing.

Traditional medicine also actively uses miraculous herbs. Until now, knowledgeable people use it to treat a wide variety of conditions. For example, stomach upset, sore throat, liver and bladder diseases, as well as intestinal diseases, gingivitis and stomatitis. The beneficial substances contained in sorrel help improve blood circulation, heal the body, and calm the nervous system.

What kind of borscht should you eat while breastfeeding?

Borscht during breastfeeding is a fresh, non-spicy and low-fat dish without frying. You can add fresh herbs and a little sour cream. Vegetables should not be fried; it is better to steam them or add them fresh.

Do not use store-bought spices and seasonings, garlic and onions. Spicy foods will become a strong irritant for the baby’s body. To enhance the taste, you can use bay leaf and a little salt. Bay leaves are safe for breastfeeding as long as the product is not left in the broth for a long time. Remember that under no circumstances should you put mayonnaise in the soup!

Use veal, beef or chicken as meat for the broth. Make the broth less fatty to avoid colic and stomach problems in infants. Before cooking, soak the meat in cold water for two hours to remove harmful substances.

Do not add tomato juice or paste to the soup. Use fresh, peeled tomatoes. It's good if these are yellow tomatoes. They do not contain lycopene, which gives the fruit its red color and is a cause of allergies.

Beetroot is the main ingredient in this soup. Often nursing mothers refuse this vegetable, as it is difficult to digest and causes allergies. However, it has beneficial properties - it cleanses the body and relieves constipation.

To soften the effect of beets, you can add zucchini to the soup. Zucchini is considered the safest vegetable when breastfeeding. This is a source of vitamins and energy. Doctors recommend consuming stewed zucchini 7-10 days after birth. This is a nutritious and harmless dish.

Replace white cabbage with cauliflower. The first type of vegetables is harmful to the baby's body. But cauliflower or broccoli is an indispensable product during breastfeeding. It will not harm the baby. At the same time, the vegetable contains a large amount of vitamin C.

Is it necessary to eat healthy soup every day?

The answer to this question is clearly positive. The fact is that liquid food is a stimulator of the digestive glands and also prepares the stomach for work. As a result, intestinal motility is normalized, and incoming food is better absorbed.

It should be noted that metabolism is also normalized, and as a result, weight returns to normal, the condition of the skin, hair and nails improves.

Vegetables and healthy vegetable soups are a source of mineral salts and nutrients.

From time to time, soups can be replaced with freshly squeezed juices of berries, fruits and vegetables. Juices, as well as healthy soups, have a beneficial effect on the functioning of the gastric glands. That is, before eating, it is enough to drink a glass of natural juice.

Soups are especially useful for residents of regions with cold climates. A hot dish warms you up and saturates your body with the calories necessary to retain heat.

If you are not overweight, then soups cooked with meat will not be harmful. But it is still not recommended to use fatty meat, such as lamb. Too fatty broth contains a large amount of cholesterol, the dangers of which, I think, are known to everyone.

Definitely, soups are healthy; you should never exclude them from your diet. It is advisable to cook soup with either lean meat or vegetable broth. It is recommended to use herbs and spices. It is not recommended to add frying. Soups can be usefully replaced with natural juices. Compliance with the above rules will help you maintain a good figure and excellent health.

How and when to introduce borscht into the diet

Pediatricians do not recommend eating borscht for the first 6 months after birth. Less categorical is the opinion of breastfeeding consultants, who believe that you can eat borscht a month after giving birth. Their point of view is confirmed by many mothers who introduce borscht into their diet in the second month of breastfeeding without any consequences.

However, you should know and remember that beets, tomatoes and carrots are on the list of highly allergenic foods, so you should check the newborn’s reaction to the mother’s consumption of these vegetables. To do this, eat a small portion of borscht for breakfast and monitor the child’s well-being until the evening of the next day. If by this time there is no redness or rash on the baby’s skin (typical symptoms of an allergy to orange and red foods), the borscht can continue to be eaten. But even then, it is advisable to eat borscht in small quantities, since food allergies are most often characterized by a cumulative effect - i.e. It only appears when the allergen product is abused.

To minimize the danger, during breastfeeding you should eat borscht without pre-frying vegetables, without hot seasonings, garlic and, most importantly, without chemical spices from stores. The broth is best prepared from homemade veal or chicken - the least fatty types of meat.

Substances that cause concern during pregnancy

The following substances in the product may be harmful to a pregnant woman:

1. Oxalic acid . Promotes disruption of water-electrolyte balance, deposition of insoluble salts in the joint cavity, renal pelvis, urinary and gall bladder.
2. Beta-carotene . When it enters the bloodstream, it is converted into retinol, vitamin A. In large quantities, it disrupts the formation of the internal organs of the fetus, so it is not recommended for use during pregnancy.
3. Organic acids . They increase the acidity of digestive juice, which increases the risk of developing a hyperacid form of gastritis and ulcerative-erosive disease of the stomach and duodenum.

Recipes

In addition to traditional red borscht, there are also more exotic recipes for this dish. For example, dietary borscht without meat (ideal for vegetarians or mothers losing weight after childbirth) and green borscht made from sorrel (the choice of mothers who are still in doubt about whether a nursing mother can have borscht made from standard ingredients).

Traditional borscht recipe

Ingredients:

1. Beef on the bone: 500 g.
2. White cabbage: 350 g.
3. Potatoes: 3 large.
4. Beets: 2 pieces.
5. Carrots: 1 large.
6. Onions: 1 pc.
7. Garlic: 2 cloves.
8. Dill/parsley: to taste.
9. Bay leaf: 2 pcs.
10. Sour cream: to taste.
11. Tomato paste: 6 tsp.
12. Lemon juice: 7 tsp.
13. Sugar: 1 tbsp. l.
14. Salt: to taste.
15. Ground black pepper: 0.5 tsp.
16. Allspice: 3 peas.
17. Khmeli-suneli: 1 tsp.

Cooking method:

1. Cook the meat for 1.5 hours, skimming off the foam from time to time.
2. Add whole potatoes to the broth.
3. Heat a deep frying pan, add butter and sunflower oil.
4. Start frying the onion over low heat, followed by the carrots.
5. While they are roasting, grate and place the beets in the pan.
6. Add sugar, salt, lemon juice and tomato paste there.
7. Pour some broth into the pan. Simmer for half an hour, adding broth as it boils.
8. Remove the meat from the broth and cut into cubes.
9. Chop the cabbage and add it to the broth with diced potatoes.
10. Throw stewed vegetables into the broth, as well as meat, all the spices and garlic.
11. Serve garnished with chopped herbs and sour cream.

Possible uses of sorrel during pregnancy

Sorrel will be a good helper for pregnant women with stomatitis and gingivitis. In this case, you need to rinse with sorrel infusion.

You can use sorrel during pregnancy as a remedy for. Then the product is used raw, adding to salads. In the same form it is used for diseases of the intestines and liver.

To maintain their attractiveness, expectant mothers can use sorrel as a cosmetic product. We are talking about a decoction of sorrel for washing with skin inflammation and acne. This often happens to women. They say that this is due to the birth of future daughters, who take away the beauty from their mothers. You can also use the product as a component of masks. For example, to remove oily shine, you can mix equal amounts of crushed sorrel, protein and blue clay.

The second version of the mask will be a good remedy for pigmentation. You need to take a tablespoon of sorrel juice, add a couple of drops of hydrogen peroxide and knead with oatmeal until thick.

You can also prepare sorrel lotion to wipe problem skin. To do this, take 2 tablespoons of chamomile and string, add 10-15 leaves of chopped fresh sorrel and pour a glass of boiling water. After infusion and straining, you need to add 50 grams of vodka to the liquid. It is recommended for pregnant women to wipe their face with this lotion in the morning and evening.

So, sorrel is useful for expectant mothers in nutrition, facial care and as a folk remedy.

Especially for

— Elena TOLOCHIK

Sorrel is a good source of vitamins and minerals that women need during pregnancy. Just before adding it to food, you should study all the information about this plant so as not to harm the body of the mother and baby. Sorrel is contraindicated for many people, so you should first get permission from your doctor before adding it to your diet.

When not recommended

If a woman has previously suffered from any food allergies, she should introduce sorrel into her diet carefully and gradually, observing the body’s reaction. Allergic reactions in the mother during pregnancy can cause allergies to certain foods in the child after birth.

Although the plant is not considered highly allergenic, you should not try its greens for the first time after conception. An absolute contraindication to the use of sorrel during pregnancy is individual intolerance to any of its components.

Expectant mothers should exclude sorrel from their diet:

• with signs of early toxicosis - due to the high probability of worsening symptoms;
• with stomach (duodenal) ulcers, gastritis (with increased acidity of gastric juice), reflux esophagitis (heartburn), inflammation of the intestinal mucosa - due to the high content of organic acids, which can irritate the mucous membranes, increase acidity, and cause complications;
• with chronic pathologies of the kidneys and excretory system - cholelithiasis and urolithiasis (diathesis), pyelonephritis - due to the risk of the formation or movement of stones;
• with disorders of water-salt (purine) metabolism - gout, arthritis, arthrosis - due to the possibility of exacerbation of diseases, new salt deposits in tissues;
• with pancreatitis (acute and chronic) - due to increased pancreatic secretion;
• with calcium deficiency in the body - oxalic acid salts under certain conditions interfere with its absorption.

Often an allergy develops to the natural dye beta-carotene, of which there is quite a lot of sorrel leaves - 2.5 mg per 100 g of product (the daily norm for a pregnant woman is 5 mg). It should be borne in mind that this element is present in other vegetables and fruits that are eaten throughout the day.

Dishes containing heat-treated sorrel are recommended to be consumed in combination with lactic acid products

Precautionary measures

During pregnancy, sorrel is best consumed fresh. Organic oxalic acid is practically harmless. But after heat treatment it turns into an inorganic acid, the harmful effects of which are partially neutralized by fermented milk products. Therefore, dishes that contain boiled, stewed, fried, baked sorrel (sorrel soup, green cabbage soup, mashed potatoes, sauces, pizza) should definitely be seasoned with sour cream, and sorrel pies should be washed down with kefir or fermented baked milk.

You cannot collect sorrel near roads and in industrial areas. The healthiest greens will be those grown in your own garden. The young light green upper leaves of the plant are suitable for food.

After eating dishes and drinks with sorrel, it is recommended to rinse the mouth with warm boiled water to avoid the harmful effects of acids on tooth enamel. If a woman ate sorrel the day before taking a urine test, the test result may be unreliable.

Oxalate salts appear in both acidic and alkaline urine. Their occurrence is often associated with eating food containing oxalic acid (apples, grapes, citrus fruits, tomatoes, sorrel, beets, etc.).

Komarovsky E. O., pediatrician, “Handbook of sensible parents” part one

https://articles.komarovskiy.net/klinicheskij-obshhij-analiz-mochi.html

This is what calcium oxalates look like in urine under a microscope.

Composition and benefits of sorrel

Sorrel contains various beneficial substances:

• vitamin K, which prevents bleeding;
• vitamin C, which strengthens the immune system and restores: blood vessels;
• gum;
• tissue cells; bones and teeth;

Sorrel normalizes digestion and improves the secretion of gastric juice and bile

Important: thanks to the content of vitamin B1, molybdenum, potassium and essential oils, sorrel allows you to normalize digestion, improve the separation of bile and gastric juice in the body. This plant is often used for colitis and enterocolitis.

Sorrel is a good hemostatic and wound healing agent. It is useful for anemia, helps against allergies, and has an astringent and analgesic effect. Sorrel is recommended to be consumed during the cold season.

There is horse sorrel, which is much larger in size than ordinary sorrel - it can reach 150 cm in length. This plant is used in dry form as a medicinal plant. Its composition is similar to ordinary sorrel. The main difference between horse sorrel is that its roots contain 4% anthraquinone derivatives:

• chrysophanic acid;
• emodina;
• chrysophanol.

These components contribute to a greater extent to improving the functioning of the stomach and strengthening the immune system. Healthy decoctions and powders have been made from horse sorrel since ancient times.

Daily intake of sorrel

Any product is useful in moderation. The daily intake of sorrel is 200 g (10 leaves). This is the amount of the plant that contains the daily requirement of vitamins A and C, 6% - PP, 26% - E, 24% - B1 and 11.4% - B2. In addition, the body receives 30% of the daily iron requirement.

200 g of sorrel contains only 38 calories (3 g protein, 0.6 g fat and 5.8 g carbohydrates). In addition, it contains:

• 5.8 g vegetable fiber;
• 52% magnesium;
• 42% manganese;
• 28% copper;
• 8% folate and calcium;
• 2% niacin, zinc, folic and pantothenic acids.

Sorrel is not recommended to be consumed every day, as you can exceed the amount of acid contained in the product. It is best to add this plant to food twice a week. On other days, you can use other vegetables or fruits rich in vitamins.

Methods for safe consumption and use during pregnancy

The expectant mother can eat sorrel or use it for treatment, as a natural remedy for colds, pathologies of the digestive and excretory systems, skin diseases, etc.

In cooking

Like other spring greens, sorrel is used to prepare fresh vitamin salads. The most popular dishes with it are green cabbage soup and sorrel pie. A vitamin cocktail - vegetable, fruit - is very useful during pregnancy. The expectant mother can eat all these goodies, but in moderation and with precautions (do not forget to season boiled, stewed, fried and baked dishes with sour cream).

Salad “Spring Assorted” with sorrel

Due to the fact that today sorrel is present on supermarket shelves all year round, the list of salad ingredients can be changed arbitrarily, depending on the availability of seasonal vegetables and the housewife’s taste preferences - the salad can easily be transformed into a summer, autumn, winter assortment.

In addition to the indicated ingredients, you can add radishes and radishes, lettuce, tomatoes, cabbage, boiled eggs and potatoes, ham, boiled chicken or turkey breast, etc. And you can season it with any vegetable oil or experiment with various dressings and sauces.

The composition of the vitamin assorted salad with sorrel may vary depending on individual preferences and the season.

Ingredients:

• sorrel - young leaves with stems removed - 1 small bunch (100 g);
• fresh cucumber - medium-sized vegetables - 1 pc. (75 g);
• pickled or pickled cucumber 1 pc. (75 g);
• apple - green - 1 pc. (75 g);
• carrots - 1 pc. (75 g);
• white or red onion - can be pre-pickled - 1 pc. (75 g);
• greens - this can be parsley, celery, dill, basil, mint - 1 small bunch (50 g);
• salt, pepper - a little, to taste;
• olive or sunflower oil - for dressing - 2-3 tbsp. l. (50–75 g) or can be seasoned with low-fat sour cream, yogurt, or mayonnaise.

Preparation.

1. Rinse vegetables under running water and dry with a towel.
2. Peel (as needed) and cut as desired - into cubes, slices, strips, in Korean, apples and carrots can be grated on a coarse grater - as you like.
3. Place everything in a salad bowl, add salt and pepper.
4. Add finely chopped greens there.
5. Pour in the dressing, stir well.
6. Before serving, garnish with sorrel, mint, parsley, and dill leaves.

Sorrel will add a pleasant sourness to the salad, so there is no need to add vinegar to the dressing.

How to cook sorrel cabbage soup in chicken broth

A tasty, healthy, dietary dish that is served hot, seasoned with sour cream and sprinkled with fresh herbs. They also eat it cold - you can meet many who like to eat sour green cabbage soup in this version. Someone adds half a boiled egg to the plate. Here, as they say, it comes down to taste and color...

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Green sour cabbage soup will become more nutritious and healthy if you add a chicken or quail egg (hard-boiled) to the plate before serving.

Ingredients:

• chicken broth - pre-cooked, strained - 4 tbsp. (1 l);
• potatoes - peeled and washed, cut into slices or cubes - 4 pcs. (300 g);
• onion - pre-washed, peeled, cut into either cubes or half rings - 1 pc. (75 g);
• butter - 72.5% fat - 2 tbsp. l. (50–60 g);
• wheat flour - for frying - 1 tbsp. l. (25 g);
• sorrel - washed, with stems removed - 1 large bunch (300 g);
• greens - dill, parsley, etc., washed under running water, dried with a paper towel, finely chopped - 100 g;
• bay leaf - 1–2 pcs.;
• salt, ground black pepper, other spices, sour cream, to taste.

Preparation.

1. Soak the sorrel in cold water for 15 minutes.
2. Boil the broth and add salt.
3. Add chopped potatoes to it and cook for 15 minutes over medium heat.
4. While the potatoes are cooking, fry the onion in butter until tender.
5. Place the onion in boiling cabbage soup.
6. Fry the flour in the remaining oil until it turns golden brown.
7. Let cool slightly. Add to the pan with cabbage soup.
8. Rinse the sorrel under running water.
9. Finely chop and add to the cabbage soup along with half the greens and bay leaf.
10. Cook for 7–10 minutes.
11. Taste it - add salt and pepper if necessary.

After finishing cooking, the cabbage soup should sit for at least another 10–15 minutes. They are seasoned with sour cream and sprinkled with herbs, usually already in a plate to taste.

From the author. It’s already a tradition in our family - in the spring we always prepare sour sorrel cabbage soup and green borscht - everyone in the household likes them. When I carried my son under my heart, I ate first courses with sorrel and salads. I didn’t notice any changes in my health. I only felt pleasure from delicious food, but I was glad that it was also healthy and full of vitamins. But of course, this is all individual. And you need to know when to stop. More often than not, digestive problems and allergies are a consequence not of what we eat, but of how much we eat.

Sweet sorrel pie recipe

It is better to eat baked goods during pregnancy not with yeast, but with the addition of baking powder. Yeast can cause fermentation in the intestines. And to prevent the filling from leaking out of the pie, starch is added to it.

Sweet sorrel pie is eaten with kefir, fermented baked milk, and yogurt.

Ingredients.

1. To prepare the dough:
   wheat flour - premium - 3 tbsp. (350 g);
2. baking powder - you can use soda with citric acid, 0.5 tsp each. - 1 tsp. (5 g);
3. granulated sugar - 0.5 tbsp. (100 g);
4. sour cream - low-fat, 10-15% - 1 tbsp. (200–210 g);
5. butter - 72.5% fat - 100 g per dough;
6. vanillin - on the tip of a knife (or you can add cinnamon as a flavoring);
7. To prepare the filling:
   young sorrel leaves - 250 g;
8. mint - fresh, leaves - 3 sprigs;
9. granulated sugar - 0.5 tbsp. (100 g);
10. potato (can be corn) starch - 2-3 tsp. (10–15 g).
11. To assemble and bake the pie:
    butter - grease the baking sheet - 50 g;
12. chicken egg - yolk (brush the top of the pie with it to form a golden crust) - 1 pc.
13. You will also need parchment, cut to the shape and size of the baking sheet.

Preparation.

1. Knead the dough.
   Mix flour with granulated sugar, vanillin, baking powder.
2. Grind everything with butter (previously frozen and grated) to make crumbs.
3. Add sour cream and knead the dough, wrap in cling film.
4. Place in the refrigerator for 30 minutes, and during this time prepare the filling for the pie.
5. Prepare the filling.
   Wash and dry the sorrel leaves.
6. Remove the stems from them.
7. Cut into thin strips 1 cm wide across.
8. Wash the mint leaves, dry and finely chop.
9. Combine sorrel, mint, granulated sugar, starch.
10. Mix everything well and grind.
11. Assemble the pie and bake.
    Remove the dough from the refrigerator, remove the film.
12. Divide it into two parts - one is larger than the other by about 1/3.
13. Roll out most of it to the size of the baking sheet, plus the sides.
14. Grease a baking sheet with butter and line with parchment.
15. Place the rolled out dough on it and form the sides.
16. Distribute the filling evenly over the entire surface of the dough (there should be a lot of filling, since its volume decreases greatly during baking).
17. Roll out a smaller portion of the dough strictly to the size of the baking sheet (without sides).
18. Cover the filling with this dough.
19. Fold the edges of the lower part and pinch.
20. Cut a small hole in the center (with a cross) so that steam from the filling can escape freely and does not raise the top of the pie.
21. Separate the egg yolk from the white.
22. Brush the top of the pie with yolk, then when baking it will turn golden brown.
23. Place in a preheated oven and bake at 200°C for 30–40 minutes.

The sorrel pie is served cooled. You need to eat it with kefir, drinking yogurt, fermented baked milk, and yogurt.

Vitamin-energy cocktail with sorrel and cereal flakes

Today, various healthy cocktails prepared based on natural ingredients are becoming increasingly popular. Cooks and bartenders never tire of experimenting with their recipes and amaze with the variety of tastes and compositions. Having a blender in the kitchen, the expectant mother can also prepare such drinks for herself. For example, if the cocktail contains sorrel and cereal flakes, it will not only enrich the body with valuable biologically active substances, but will also provide energy, elevate mood and vitality.

The taste and vitamin composition of the cocktail can be diversified by adding a variety of vegetables and fruits.

Ingredients:

• sorrel - leaves, washed under running water, dried - a small bunch (75 g);
• mint - leaves, washed and dried - 3-5 pcs.;
• banana - medium size, ripe, peeled, cut into several pieces - 1 pc. (75 g);
• apple - green, medium, washed, peeled and seeded, cut into quarters - 2 pcs. (150 g);
• cereal flakes - no need to cook, quick cooking - 45-50 g;
• green tea - tea leaves, large-leaf or medium-leaf - 0.5 tsp. (2–3 g);
• milk - pasteurized, 2.5% fat - 0.5 tbsp. (100 ml);
• water - purified, boiling water - 0.5 tbsp. (100 ml);
• ice - cubes or crumbs, optional - 50 g;
• dark chocolate - grated - 2 tsp. (10 g).

Preparation.

1. Pour green tea into a teapot, pour boiling water over it, leave for 10–15 minutes, strain.
2. Add milk to tea.
3. Place the cereal flakes in a blender bowl, add tea and milk to them, leave for 5-7 minutes.
4. Send banana, apple, mint and sorrel there.
5. Beat for 3-5 minutes until the mixture is as smooth and creamy as possible.

Before serving, add ice to the cocktail and garnish with grated chocolate.

For medicinal purposes

Traditional healers use sorrel to treat many diseases. During pregnancy, it can be taken orally - juice, infusion, decoction. Or apply externally - compresses, lotions, applications, rinses, baths, sanitation. But before using sorrel for medicinal purposes, the expectant mother must consult with her doctor and clarify all the nuances of therapy.

Juice

To obtain juice from sorrel greens, young leaves are washed, doused with boiling water and put into a juicer (or beaten with a blender and rubbed through a sieve, squeezed using gauze). Store the juice in the refrigerator for 12 hours - that is, you need to prepare a new portion every day.

It is not recommended to consume oxalum juice undiluted orally during pregnancy. If it is used for treatment, be sure to dilute it with sweetened water - 1 tablespoon of juice for 1 glass of water (or use with kefir or yogurt).

Sorrel juice is diluted with water, kefir, yogurt before use.

Tested and recognized by official medicine folk recipes with sorrel juice.

1. For cholecystitis and cholelithiasis. Juice (diluted with 1 tbsp. water) take 1 tbsp. l., 3 times a day, before meals.
2. For edema, hormonal imbalance. Drink juice (preferably undiluted, if the doctor allows it and there are no contraindications) 1 tbsp. l. during meals, 4 times a day.
3. For periodontal disease, stomatitis, sore throat. The juice is diluted 1:1 with water and rinsed after each meal for 10–14 days.
4. From foot fungus. The affected areas are lubricated with undiluted sorrel juice in the morning and evening, after which clean socks are put on. The procedures are carried out until the symptoms of the disease disappear and for another 7 days after.
5. For purulent wounds, burns, ulcers. Wounds can be treated with juice twice a day, or lotions can be applied to them for 15 minutes (a bandage soaked in juice diluted with water, in a 1:1 ratio).

Infusion and decoction of sorrel leaves or roots are used equally widely by traditional healers.

Infusion, decoction

What is the difference between infusion and decoction? Both products have a fairly high concentration of beneficial substances. However, the infusion contains more vitamins. And more minerals are extracted into the broth, while some vitamins are destroyed by boiling. Both have beneficial properties. The expectant mother is allowed to use them internally only as prescribed by a doctor; external use for the treatment of colds, stomatitis, bruises, skin diseases and others is welcome (in the absence of allergies).

You can prepare an infusion and decoction from dried sorrel, which is harvested in the spring and stored in a glass container in a dark place.

Preparing the infusion

To prepare an infusion of sorrel leaves at home, you should take 25 g of fresh chopped herbs, pour it into a thermos, pour 500 ml of boiling water and let it brew for at least 30–40 minutes, strain. Store in the refrigerator for no more than 1 day.

This infusion is often prescribed to normalize digestive processes - 100 ml before each meal. It is also used for rinsing for sore throat and inflammation of the oropharyngeal mucosa. They make pain-relieving compresses and lotions on wounds with it.

Preparing the decoction

A decoction of sorrel is prepared from 10 g of crushed leaves and 1 tbsp. water. Pour boiling water over the sorrel, simmer over low heat for 1–2 minutes, leave for 30 minutes and filter. The decoction can be stored in the refrigerator for up to 3 days.

It is taken only as prescribed by a specialist for cystitis, pathologies of the liver, gallbladder, bile ducts, and for edema. The dosage regimen and duration of the course are determined by the attending physician - for example, for edema, which often bothers expectant mothers in the second half of pregnancy, 10 ml is prescribed three times a day. Locally, a decoction of sorrel is used according to the same principle as an infusion.

Compresses and lotions

Compresses with infusion and decoction of sorrel are applied to problem areas with arthritis and arthrosis to relieve pain. Lotions are used to disinfect and relieve inflammation in open wounds, as well as bruises and bruises.

A compress is a bandage folded in several layers and soaked in a medicinal composition, covered with polyethylene and wrapped in a woolen scarf, applied for a long time - 2-4 hours or overnight. A lotion is a bandage or gauze swab soaked in infusion or decoction, applied to the wound (inflamed area of ​​the mucous membrane, bruise) for 20–30 minutes, then replaced with a new one. The compress is associated with thermal and analgesic effects, and the lotion is associated with cooling, disinfecting and wound healing.

From sorrel root

A decoction from the root of the plant is used for chronic liver diseases and diarrhea. It is prepared from 30 g of roots (peeled, washed, crushed) and 1 liter of water. The roots are poured with boiling water and simmered over low heat for 1 hour. Then leave for 45 minutes and filter. The broth can be stored in the refrigerator for 3 days. Take 50–100 ml as prescribed by a doctor, 3–4 times a day.

Dried horse sorrel root can be bought at a pharmacy

Anti-pigmentation mask

To lighten age spots, you need to grind sorrel leaves in a blender. Spread the resulting pulp in an even layer on the skin. After 10–15 minutes, rinse the mask with warm water and apply nourishing cream to the skin.

Cosmetic recipes with sorrel

Sorrel is useful not only as a folk medicine and product, but also as a basis for cosmetics. It improves the condition of the skin and allows the already beautiful expectant mother to become even more attractive.

Mask for oily skin

Those with oily skin are often bothered by enlarged pores. The following recipe will help you cope with them:

1. Beat the egg white and mix with two tablespoons of pre-chopped sorrel leaves.
2. Add a teaspoon of lemon juice to the resulting mixture and mix.
3. Apply the prepared mixture to your face for 10 minutes.
4. Immediately after applying the mask, brew green tea and cool it.
5. Remove the mask using tampons soaked in green tea.
6. Rinse your face with cold water.

   
   A mask with sorrel and yolk will help cope with enlarged pores on the face

Mask for normal skin

This mask will help nourish the skin with beneficial substances. To prepare it, do the following:

1. Mix 100 g of chopped sorrel with 70 g of strawberries and black currants.
2. Add 30 g of fat sour cream to the composition.
3. Apply the mask to your face for 10 minutes.
4. Wash your face with warm water.

   
   A mask of sorrel, sour cream and berries will nourish the skin with beneficial substances

Before using any mask, make sure that you are not allergic to its components. To do this, apply a little mixture to a small area of ​​skin and wait 10 minutes. If the skin becomes red, itchy, or has a rash, it is not recommended to use the mask. If the skin is not damaged, then apply the mixture to your face without fear.

Mask for dry skin

This mask will help nourish the skin and make it softer. To prepare it:

1. Mix 200 g of chopped sorrel with 100 g of sour cream.
2. Before applying the mask, add a few drops of vegetable oil to it.
3. Apply the mask to the skin for 15 minutes, then wash your face with warm water.

   
   A mask of sorrel and sour cream will nourish and soften the skin

Anti-aging lotion

Sorrel lotion will refresh the skin and give it a healthy matte color. Prepare it like this:

1. Grind 100 g of sorrel and place it in a container.
2. To the sorrel add 100 g of dry or fresh dandelion leaves, a teaspoon each of dry or fresh leaves of burdock, plantain and nettle.
3. Pour the composition with 100 ml of hot water (40 degrees), place in a water bath.
4. Heat the mixture for 15–20 minutes, strain.
5. Store the lotion in the refrigerator for 4 days or freeze into ice cubes. Wipe your face with it every day.

   
   Sorrel lotion will give the skin a matte color and nourish it.

Sorrel is a unique plant from which you can prepare healthy dishes or folk medicines, as well as cosmetics. It is not contraindicated for the expectant mother, and is even useful, but we should not forget about possible manifestations of allergies during pregnancy.

Sorrel - a delicacy or weed

In Latin, Rumex acetosa (sour sorrel), and in the Russian hinterland the plant, due to the sour taste of its oblong leaves, is called sorrel and sorrel. This is an early weed, which botanists have identified in the Buckwheat family. In Rus', it has long been used to prepare spring green cabbage soup (ščавь is the name of the dish in the Proto-Slavic language). Hence the sorrel.

Unpretentious to soil and weather conditions, it has spread widely throughout all regions of the central zone. It grows in summer cottages, in greenhouses and in the wild - along roads and on forest edges. Russians consider sorrel to be a weed and the food of the common people: they prepare cabbage soup and soups, pies and purees with it. For Europeans, its greens are a delicacy. They add sour leaves to sauces, salads, pizza, pasta, vitamin cocktails and refreshing drinks.

Among the known types of sorrel (and there are more than one hundred and fifty of them), only a few varieties are suitable for food: spinach and sour, pyramidal and horse. And the root of the plant is famous for its high concentration of tannins, which is why it has been used for tanning leather since ancient times.

As a garden crop, sorrel does not require special care. It is enough to sow its seeds once to receive an early harvest of juicy, sour greens for several years. It is important to regularly water and weed the garden bed.

Young light green sorrel leaves are used as food.

Sorrel leaves contain in significant dosages:

• minerals - macroelements, which require relatively large quantities for active metabolism, and are needed in relatively small quantities, but no less important and necessary microelements;
• vitamins - A, C, E, PP, group B - are involved in all reactions occurring in the body;
• essential oils - have a weak bioregulatory effect on the human body;
• bioflavonoids - affect the activity of enzymes, slow down aging at the cellular level by neutralizing free radicals;
• tannins - known for hemostatic, bactericidal, anti-inflammatory effects, regulate stool;
• other active components.

The characteristic taste of sorrel greens is given by the (organic) acids it contains - ascorbic and malic, caffeic and citric. Oxalic acid, it turns out, is completely tasteless, but it is it that largely determines the effect of the plant on the body.

Table: sorrel - composition and nutritional value in relation to the daily intake of active ingredients during pregnancy

With a low calorie content, the product contains useful substances in fairly high concentrations, so sorrel can be considered a valuable addition to the diet of a pregnant woman, and dishes prepared with it can be considered dietary (a serving of green cabbage soup contains only 34 kcal, and a serving of sorrel soup - 44 kcal) .

Fresh (not thermally treated) sorrel in salads and vitamin cocktails will bring the greatest benefit