By Jonny Bowden, Allison Tannis
Devour the simplest meals to your baby’s development!
Nutrition is rarely extra serious than while pregnant. What you decide to place in your plate impacts you and your baby’s healthiness not only in utero yet for future years. even if, many dietary instructions for being pregnant are advanced, complicated, and provide an uninspiring checklist of items to consume for the subsequent 9 months.
Backed up through the most recent dietary study, this advisor debunks being pregnant foodstuff myths and uncovers a few superb foodstuff offerings which are superfoods for expectant mothers.
This specific foodstuff reference consultant can also be filled with useful quick-reference charts and sidebars, highlighting fit (but no much less delicious!) substitutes for generally craved meals like ice cream and potato chips. You’ll additionally detect the main up to date study relating to being pregnant dilemmas, reminiscent of the best way to get extra omega-3s from fish on your nutrition whereas keeping off mercury. It’s being pregnant meals made easy!
Read Online or Download The 100 Healthiest Foods to Eat During Pregnancy: The Surprising Unbiased Truth about Foods You Should be Eating During Pregnancy but Probably Aren't PDF
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Additional resources for The 100 Healthiest Foods to Eat During Pregnancy: The Surprising Unbiased Truth about Foods You Should be Eating During Pregnancy but Probably Aren't
Example text
Bien sûr, la caractéristique nutritionnelle, première à l’esprit, des fruits et des légumes est leur apport en vitamines et en phytomicroconstituants. La vitamine C est largement présente dans la totalité des fruits et légumes avec en priorité les choux, les agrumes et les kiwis. La choucroute est nettement enrichie en vitamine C. Les fruits et légumes fournissent également une contribution importante aux apports en vitamine E avec 20 % à 30 % des apports ; ce sont également des sources majeures en vitamine B9 ou folates, notamment les légumes à feuille tels que les épinards par exemple.
La teneur en protéines des légumes secs est d’environ 20 à 25 % du poids sec, et trois fois moins environ après cuisson compte tenu de l’hydratation nécessaire des légumes secs. Ce sont également des sources importantes de glucides (environ 60 % du poids sec) dont une des caractéristiques est d’avoir des index glycémiques très bas. À ce titre, ce sont des aliments particulièrement intéressants dans la prévention ou le traitement des troubles du métabolisme glucidique. Les glucides des légumes secs ont aussi la particularité de contenir des glucides très spécifiques qui sont des galacto-oligosaccharides (GOS) fermentescibles tels que le stachyose, le raffinose, le verbascose… Ceci est à l’origine de l’inconfort digestif occasionné par leur consommation, notamment lorsque le trempage est insuffisant.
Beurre allégé 0–3,5 41–65 0,1–7 369–585 Ex. : spécialité laitière à tartiner 0–3,5 20–40 0,1–7 180–392 Crème fraîche 4 33 2,2 330 Margarine 0,4 82 0 750 Huile 0 100 0 900 Saindoux 0 94 0 850 Lard 0 70 10 670 Sur poids cuit écart écart Groupe 5 Lait Yaourt Fromage Frais Fromage Blanc Groupe 6 Les aliments 25 Groupe 7 Oléagineux écart 5–27 11–67 1–26 115–660 moyenne 15 50 15 600 Ex. : arachide grillée 18 50 26 585 Ex. : amande sèche 16 54 18 620 Ex. : noisette sèche 15 60 14 650 Ex. : noix sèche 15 60 15 660 Ex.