Katuk leaves are a plant-based food source that provides many nutritional benefits for the body. However, there are many concerns regarding the consumption of Katuk leaves during pregnancy. Currently, there is no research proving that Katuk leaves can cause a miscarriage for pregnant women. This article will provide additional information on whether pregnant women can eat Katuk leaves.
1. Nutritional value of Katuk leaves
Katuk leaves, also known as star gooseberry, or sweet leaf, grow wild in tropical regions and form bushy plants. In Vietnam, Katuk leaves are commonly used in daily meals due to their delicious, refreshing flavor and numerous health benefits.
The nutritional composition of Katuk leaves contains many essential nutrients. In addition to providing the body with a rich amount of vitamins and minerals such as vitamin C, vitamin B1, vitamin B6, magnesium, potassium, phosphorus, ... Katuk leaves also provide a significant amount of protein. According to research, the nutritional composition of 100 grams of Katuk leaves includes: 5.3 grams of protein, 3.4 grams of starch, 169 mg of calcium, 2.7 mg of iron, 64.5 grams of phosphorus, 185 mg of vitamin C, 2.2 grams of vitamin PP, 100 mcg of vitamin B1, 400 mcg of vitamin B2...
In addition, the protein of the vegetable contains quite a lot of amino acids such as: 3.1 grams of lysine, 2.5 grams of methionine, 1 gram of tryptophane, 4.7 grams of phenylalanine, 6.5 grams of threonine, 3.3 grams of valine, 4.6 grams of leucine, 3.3 grams of isoleucine.... These are all extremely important and necessary amino acids for the body.
With its rich and diverse nutritional composition, Katuk leaves are considered one of the best foods, especially for the elderly and children.
2. Should pregnant women eat Katuk leaves?
One of the first pieces of advice for pregnant women is that, in addition to a proper rest regimen, their diet should be varied, rich, and balanced among the groups of proteins, carbohydrates, fats, vitamins, and minerals to ensure both the quantity and quality of their meals. For this reason, most pregnant women pay great attention to their diet and the selection of foods for each meal. Katuk leaves are known as a delicious and nutritious dish. However, there are many concerns surrounding the use of this vegetable for pregnant women.
Pregnant women always ask the question: Is it safe to eat Katuk leaves at 4 months of pregnancy? at 5 months? Or at 6 months? Or at 8 months? To answer these questions, we need to analyze some relevant information about this vegetable.
According to the Vietnamese Pharmacopoeia 2002, it is clearly advised not to use papaverine for pregnant women. Women with a history of preterm birth, miscarriage, or those undergoing in vitro fertilization should not consume Katuk leaves in their daily meals to the maximum extent. This recommendation also applies to pregnant women in the first three months of pregnancy. This is explained by the presence of the compound papaverine in Katuk leaves, which is why it is advised to minimize the use of Katuk leaves for pregnant women.
However, for pregnant women with normal health, in order to diversify their daily meals, Katuk leaves can be used, but it is important to ensure the selection of clean and safe food.The way to prepare Katuk leaves for pregnant women is by boiling them or making soup. Cooking Katuk leaves in meals will ensure safety, not only for pregnant women but for everyone who consumes this dish.
3. Some harmful effects of Katuk leaves on pregnant women
In the nutritional portion of pregnant women, most experts recommend adding a variety of foods to help mothers and fetuses absorb more nutrients as well as vitamins and minerals. Although Katuk leaves contain quite rich nutritional content, it is considered an ingredient that needs to be limited to minimize the side effects it can bring.
3.1 Katuk leaves has the risk of causing miscarriage
Although, up to now, there has been no scientific conclusion proving that eating Katuk leaves can cause the risk of miscarriage in pregnant women, the potential risks that Katuk leaves can cause when pregnant women eat Katuk leaves are not negligible. Fresh Katuk leaves contain a fairly high content of papaverine, which is known to stimulate uterine smooth muscle contractions. This is the potential cause of concern for pregnant women. Therefore, if the Katuk leaves contain a high level of this compound, it is definitely not safe for pregnant women.
Furthermore, according to folk experience, women after giving birth or after miscarriage or abortion are often advised to drink fresh Katuk leaf juice to prevent retained placenta. You can use 40 grams of fresh Katuk leaves, wash them thoroughly, and crush them. Then, add a little cooled boiled water to the crushed Katuk mixture. Next, squeeze out the fresh Katuk juice. Only 100ml of fresh Katuk juice should be consumed, and within 15 to 20 minutes, the placenta will be expelled.
Therefore, to ensure safety for pregnant women, fresh Katuk leaves should not be used. Instead, cooked Katuk leaves should be consumed to reduce the risk and prevent the potential threat of miscarriage.
3.2. Katuk leaves can be the cause of hindering the absorption of calcium and phosphorus
Glucocorticoid compounds are the result of the metabolism of Katuk leaves, this compound can be a factor that hinders the absorption of calcium or phosphorus,which are essential nutrients found in Katuk leaves and other foods.
3.3. Using a lot of Katuk leaves can cause insomnia
In addition to the side effects that can cause the risk of miscarriage in pregnant women, drinking fresh Katuk leaves juice can also cause insomnia, poor appetite and even difficulty breathing.
4. Some nutritious vegetables that can be used by pregnant women to replace Katuk leaves
During pregnancy, green vegetables are considered an important food in the daily diet. However, in addition to plant-based foods including green vegetables that should be limited during pregnancy such as Katuk leaves, we can use many other vegetables that have nutritional value no less than Katuk leaves.
4.1. Spinach
Among green vegetables, spinach is known as a golden food for pregnant women. Spinach contains a large amount of vitamins and minerals that are very good for the mother's health and the development of the fetus such as: vitamin A, vitamin C, vitamin E, vitamin K, calcium, magnesium, iron... These nutrients also help enhance the activity of the digestive system, improve eyesight and can control weight well, minimizing the risk of uncontrolled weight gain during pregnancy. Moreover, it also supports the development of bones and brains of children.
4.2. Broccoli
Broccoli contains many rich nutrients such as: folic acid, magnesium, phosphorus, vitamin K, vitamin A... These nutrients are particularly effective in preventing pregnancy complications such as constipation, osteoporosis, anemia, and cramps
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