Between Cucumber and Pregnancy

It is a natural tastemaker, a refreshing vegetable even in very hot weather. The taste of cucumbers is mild, watery almost melon-like which makes it appealing to even pregnant women. Its folic acid and other vitamins readily make cucumber a winner for expectant women.

Recent studies have found out that they lower the risk for the infants to get diabetes type 1 if the mother consumed cucumbers. These properties might be held by vitamins C and E. Vitamin C is also an antioxidant which has been claimed to help prevent cancer. They are full of the B vitamins which are also known as the ‘feel good vitamin’. They help you feel good and be in a good mood.

These gems help baby grow Vitamin B1, Vitamin B2, Vitamin B3, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Potassium and Zinc and also contains minerals and sodium which help to regulate blood pressure. Naturally in 3rd trimester women tend to have some swelling, but luckily the cucumber is great for preventing this. According to Kristie Leong, a family physician, “Cucumber contains caffeic acid, which helps prevent water retention in your body. When applied topically, it also helps reduce puffy and swelling in the body.” Also, cucumbers are a great alternative for anyone trying to lose weight. A medium size cucumber is quite filling due to its high fibre content. Not only are they a low calorie food, they help you get rid of toxins, accumulated fat cells, and retained water.

However, to get the maximum health benefits of eating cucumbers, it is best to eat them unpeeled because the outer skin is a good source of fibre and minerals.