Can pregnant women eat amaranth?

Generally, pregnant women can consume amaranth in moderation, but should pay attention to the cooking method.

Amaranth, a common leafy green vegetable, is rich in iron, calcium, vitamin C, and other nutrients, and plays a positive role in preventing anemia and enhancing immunity. For pregnant women, moderate consumption of amaranth can help supplement the iron needed during pregnancy, prevent iron-deficiency anemia, and its rich fiber can effectively relieve common pregnancy-related constipation and promote intestinal health.

However, amaranth is a cold-natured vegetable, and excessive consumption may irritate the gastrointestinal tract, causing abdominal pain and diarrhea. Pregnant women with a cold body constitution or a history of habitual miscarriage should especially control their intake. Additionally, amaranth contains a high level of oxalic acid, which can interfere with the absorption of minerals such as calcium and iron. It is recommended to blanch the amaranth before cooking to remove some of the oxalic acid. The dietary fiber in amaranth helps promote gastrointestinal motility and prevents and improves constipation, but excessive consumption may also lead to diarrhea; therefore, pregnant women should consume it in moderation. Moreover, when consuming amaranth, it is important to ensure the freshness of the ingredient and thorough cooking to avoid gastrointestinal discomfort caused by unclean food, thus safeguarding the health of both mother and fetus.

If there are any concerns or discomfort, timely consultation with a doctor or professional nutritionist is advised.