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Eggs During Pregnancy: Benefits, Risks And Ways To Include It In Your Diet

Eggs are among the few things that most people consider when it comes to healthy eating, for they contain all the essential nutrients including proteins, fats, and minerals. A healthy pregnancy diet should also include eggs to benefit from the nutrition they offer. That said, how safe are eggs during pregnancy and how much of this poultry product should you consume?

Is It Safe To Eat Eggs While Pregnant?

Yes, it is safe to eat eggs during pregnancy, provided they are completely cooked or pasteurized. Raw or undercooked eggs contain harmful bacteria such as salmonella that is likely to cause food poisoning. Cooking and pasteurizing the eggs will kill the bacteria, and it will reduce the risk of salmonella poisoning.

  • Rich protein sources: Protein is essential for the healthy development of the baby as every fetal cell is made of protein. Eating eggs in sufficient quantity can be helpful for the growing fetus .Eggs are a complete source of protein, since they contain all nine essential amino acids, which the body cannot synthesize.
    • Rich sources of vitamins B 2, B 6, B12, vitamin D, and minerals such as selenium,zinc,iron and copper.
    • Fetal brain development: Eggs contain good levels of choline that is good for the growth and development of the fetal brain. It will, therefore, protect the baby from neural tube defects.
    • Provides calories: You will require about 200 to 300 extra calories in a day during pregnancy . An average-sized egg gives around 70 calories, thus helping meet the calorie requirement of both the mother and the baby .
    • Regulates cholesterol: Eating eggs regularly will balance the cholesterol levels in the body . You should talk to your doctor about your diet if you have cholesterol issue.

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