Can pregnant women eat perilla leaves?

In general, pregnant women can consume perilla leaves, but their intake should be controlled. The details are as follows:

Perilla leaves are warm in nature and pungent in taste, rich in protein, vitamins, fats, calcium, sodium, potassium, iron, copper, magnesium, and other essential elements. They have the effects of dispelling cold, promoting qi circulation, and regulating the spleen and stomach. Pregnant women can moderately consume perilla leaves. It is recommended to limit daily intake to 10–15 grams, which generally will not cause adverse effects on health and can help supplement necessary nutrients, supporting fetal development.

However, pregnant women should pay attention to controlling the amount of perilla leaves consumed and avoid eating too much at once. Perilla leaves contain high levels of oxalic acid, which can combine with calcium and zinc in the human body to form calcium oxalate and zinc oxalate. Excessive accumulation may damage the nervous system, digestive system, and hematopoietic function.

Pregnant women should maintain a balanced diet during pregnancy, avoid eating only one type of food, and increase consumption of vitamin-rich vegetables and fruits such as tomatoes, carrots, grapefruits, and apples. This helps enhance immune function and supports both maternal health and fetal development.