Can pregnant women eat okra?
Disease description:
The wife is five months pregnant. Recently, she heard that okra is nutritious, but she is unsure whether it is suitable for pregnant women to consume, worrying that improper diet might affect the health of the fetus. May I ask, can pregnant women eat okra? What issues should be paid attention to?
Doctor's answer (1)
Dr. Zhang Lu
Pregnant women can eat okra, but should do so in moderation.
Okra is a low-calorie, nutrient-rich vegetable that contains high levels of vitamin C, folic acid, calcium, iron, and dietary fiber, all of which are beneficial to the health of both the pregnant woman and the developing fetus. Its folic acid content helps prevent neural tube defects in the fetus, calcium supports fetal bone development, and dietary fiber helps relieve constipation during pregnancy. In addition, the mucilaginous protein in okra can protect the gastric mucosa and reduce irritation caused by stomach acid, making it suitable for pregnant women with weakened digestive function.
However, okra is cold in nature and contains oxalic acid. Excessive consumption may cause gastrointestinal discomfort or interfere with calcium absorption. Some pregnant women may be allergic to the mucilaginous protein in okra, experiencing symptoms such as rashes or diarrhea. During pregnancy, it is best to prepare okra by stir-frying, boiling in soup, or steaming, avoiding frying or the addition of spicy seasonings in order to preserve its nutrients and minimize irritation. Because the oxalic acid in okra may interfere with calcium absorption, it is recommended that pregnant women increase their calcium intake while consuming okra, for example by eating dairy products.
If abdominal pain, diarrhea, or abnormal fetal movement occurs after eating okra, consumption should be stopped immediately and medical attention sought. A balanced diet is essential during pregnancy, and okra can be consumed together with other vegetables and protein-rich foods to ensure comprehensive nutrition.
