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Which dal to avoid during pregnancy?

5 Answer(s) Available
Answer # 1 #

1. Fish and Seafood

Large fish contain high level of mercury which is harmful for infants or young children. It can cause damage to the brain and the nervous system. Pregnant women are strictly advised to avoid the intake of large fish like tuna, shark, swordfish, walleye, marlin and so forth. Canned tuna is said to contain low level of mercury as compared to the other tuna but can be consumed in limit.

Fish are rich in Omega 3 fatty acids, if incase you cannot do without it, you can go for clean, fresh water ones which contain low amount of mercury like shrimp, salmon, tilapia, etc. However, under cooked food like sushi should be avoided.

2. Eggplant

Eggplant or brinjal is a common food eaten in almost all Indian households. It is considered to be fundamental in treating amenorrhoea and premenstrual disorder. Consequently, on this premise it is advisable not to consume brinjal amid pregnancy. However, having them in little amounts once in a while should not pose an issue.

3. Unpasteurized Milk and its Products

Milk should be slightly boiled before consuming as it kills germs and prevents disease causing microbes which can be harmful for the growth of the baby. Milk is definitely important but it should be pasteurised.

4. Sesame Seeds

Dry sesame seeds were earlier used as a medicine for causing abortion. Sesame seeds stimulate the uterine muscle thus causing an expulsion of the fertilized ovum. It is advisable to avoid it during the first three to four crucial months of pregnancy. Whereas dry nuts such as almonds, raisins, walnut, groundnut etc are safe to consume in moderation.

5. Papaya

Papaya is said to stimulate an abortion hence is proved very dangerous to consume during pregnancy. Raw and unripe papaya contains a substance called latex, which causes uterine contractions. Papain and pepsin contents in papaya restricts fetal growth. It is advised by the nutritionists and experts to strictly avoid unripe papaya during pregnancy.

6. Ajinomoto

Ajinomoto is used extensively in street food and is now widely used as an ingredient in households too. It is mostly used in Chinese food preparation, which is a preferred cuisine of the people of India but it is not very beneficial healthwise. Ajinomoto can majorly affect the development of the brain in the fetus. Hence, it is advised to avoid its consumption to a large extent to protect the growth of the baby.7. Pineapple

Pineapple contains an compound called bromelain, which can cause softening of the cervix leading to unsuccessful labour to miscarriage. It is believed that pineapple can get your body heated up rapidly which can cause abortion or premature birth. Nonetheless, having in small quantities is safe during pregnancy.(Also Read: Insomnia, Poor Sleep Quality Common for Men and Women During Pregnancy)

8. Fennel and Fenugreek Seeds

You can use small quantity of these ingredients for taste but eating it consistently in large amount is a big no-no. These seeds contain high measures of phytoestrogens, which fortifies the compression of the uterine. It helps to purify the uterus, boost milk production and furthermore have the potential to stimulate menstruation.

9. Refined Flour Products

Attempt and maintain a strategic distance from items made of refined flour like bread, noodles, pasta, pita, cookies, pizza, etc. Likewise, maintain distance from packaged and ready made food items like pickles, sauces, chutneys as they have preservatives and chemicals to build their time span of usability which can harm the growing baby.

10. Grapes

Wally Parasheles
Chief Scientific Officer
Answer # 2 #

Congratulations on the upcoming happiness.

Being a mother is the best feeling, but ladies, do you know it also brings tons of responsibilities from the very first day.

Yes, the day your pregnancy kit or gynaecologist confirms that you are pregnant, your responsibilities start.

These responsibilities are not only about future planning but also about modifying your dietary habits, several changes in your lifestyle, and many more.

Keeping everything aside, we will discuss some modifications you need to adapt to your diet.

In this article, we will explore the list of dals you should avoid during pregnancy. So, if you are searching for “Which Dal to avoid during the pregnancy,” this post is about you.

Note- It is an old wives’ tale that a pregnant woman should avoid consuming urad dal and Chana dal during her gestation period. Although no significant scientific studies prove this, many people avoid consuming the above-listed dal during their pregnancy.

Usually, people are advised to ignore urad dal (black gram) during pregnancy. But yet, the exact reason is unknown.

One of the biggest disadvantages of consuming urad dal is it increases the uric acid level in the body, which may lead to kidney stones.

A high level of uric acid during the initial period or the 1st trimester of the pregnancy may lead to preeclampsia, a health condition that leads to the poor liver function and fluid in the lungs of the pregnant ladies.

With the elevation in the uric acid concentration, the developing baby’s health may get compromised and may lead to the death of the foetus. This is why people suggest not consuming urad dal during pregnancy.

Chana dal or chickpea has advantages still, people suggest pregnant women avoid consuming this dal during their gestation. And the reason for the same is that it possesses several side effects, which are listed below:

These are a few reasons why people are advised to avoid chana dal during pregnancy. But this may happen, you may not experience any of these issues.

See, there are tons of benefits of consuming dal during pregnancy, so the gynaecologist always suggests you consume 2-3 bowls of dal every day, especially during the 2nd trimester or 3-6 months of your pregnancy.

So, if you are expecting and have not yet received the diet chart, ask your doctor and get the list. And now you know there are 2 dals which people suggest avoiding during pregnancy so ask your doctor for the same.

Here is the end of our article. Prega Junction always welcomes your feedback and suggestions. You can also mention the dals name below in the comment section, which one should avoid during the pregnancy. We will try to cover that in our next article.

Please also share this post among your contacts so that the maximum number of people can get aware of these facts.

Yes, experts suggest a pregnant lady should consume 2-3 bowls of dal during 2nd trimester. Actually, dals are rich in folic acids, protein, and vitamin B9, thus helping the baby’s proper development. We have discussed this in the above section (CLICK HERE to Read).

Dal is one of the most crucial things one should consume during pregnancy. Below we are sharing some of the crucial dal lists which you must include in your diet

Note: Consult your gynecologist for more detailed information and ask for the diet plan.

See, we’ve discussed in the above section that consuming chana dal during pregnancy may lead to complications. However, you can ask your doctor for the same. To check the complication of eating chana dal during pregnancy, CLICK HERE.

Yes, Masoor dal can be safe during pregnancy because it is rich in iron. Thus, it prevents pregnancy-related anemia in women. Masoor dal also contains folate, which helps develop the fetal nervous system and prevent congenital disabilities. So, you should include masoor dal in your diet during pregnancy.

Ava Sneha
Answer # 3 #

This blog is about modification in your dietary habits, especially about which dal to avoid during pregnancy. But before you start discussing which dal you should avoid during your pregnancy Healthy Tips4us congratulates you on the new upcoming happiness and responsibilities.

Yes, being a mother is not easy. It needs several modifications, especially in your lifestyle and dietary habits. However, your mother or mother-in-law guides you with almost everything, but still, there is something that you need to consider for your own and your developing baby’s health.

We have already shared some dos and don’t of pregnancy which you can read here by clicking on “Pregnancy- Dos & Don’t of Pregnancy“. But here in this blog, we’ll be discussing which dal to avoid during pregnancy.

Yes, the dal you eat can lead to serval issues. So, you need to know which dal to avoid during pregnancy.

This list can be different because there are no scientific studies to prove this. Below we have mentioned 2 names, which are

Although this dal has multiple benefits despite all the advantages, several experts suggest not consuming urad dal during pregnancy. This is because the urad dal increases the uric acid concentration, and a high concentration can lead to various complications.

One of the biggest threats of high uric acid concentrations is that it leads to kidney stones. Besides this, consuming urad dal can also lead to several complications for you and your developing baby. Sometimes high concentrations of uric acid become fatal for the developing baby

Usually, chana dal is quite nutritious, but people keep ignoring it when it comes to eating chana dal during pregnancy. However, there is no such evidence to prove that the chana dal is dangerous for excepting the mother or developing fetus.

Now, why do people keep saying that the chana dal is not good to consume during pregnancy??? Do you have any idea??

Let’s discuss some of the crucial factor that can be a matter of concern, if you love eating chana dal

These are some reasons our elders suggest avoiding chana dal during pregnancy. Apart from all these issues, chana dal also leads to nausea, itching, and other health condition. So, avoid eating chana dal during pregnancy to keep yourself safe from these issues.

As we have already discussed, no scientific studies prove that consuming these dals can be dangerous, but people keep avoiding urad dal and chana dal. If you love eating these dal dishes, you should consult your Gynecologist. Consulting your gynaecologist ensures avoiding complications during pregnancy.

The above mentions dal is not strictly prohibited during pregnancy, but you are suggested to keep some precautions like ensuring your urad dal is washed properly and checking whether your chana dal is cooked properly or not.

Expert says a pregnant lady should consume 2-3 bowls of dal every day, especially during her 2nd trimester. Because dals are full of protein, vitamins, and other nutrients, consuming dal regularly can help develop a healthy fetus.

Healthy Tips4us is dedicated to a healthy pregnancy; thus, here, we share informative articles regarding pregnancy. As a mother, it is your responsibility to keep yourself healthy so that the fetus inside you can grow properly. Thus, consult the best doctors in your area and ask about all your concerns so you can deliver a healthy baby after the gestation period.

We also encourage you to share “Which dal to avoid during pregnancy” among your contact list so that everyone can be aware of this fact.

Maulik Meehan
Answer # 4 #
  • Undercooked or raw lentils: As mentioned above, undercooked or raw lentils may contain bacteria that can cause food poisoning.
  • Lentils with added seasonings: Some commercially prepared lentils come with added seasonings.
Nneka Kenzie
Flag Throwing
Answer # 5 #

#1. Urad Dal – Usually, people are advised to ignore urad dal (black gram) during pregnancy. But yet, the exact reason is unknown. One of the biggest disadvantages of consuming urad dal is it increases the uric acid level in the body, which may lead to kidney stones.

A high level of uric acid during the initial period or the 1 st trimester of the pregnancy may lead to preeclampsia, a health condition that leads to the poor liver function and fluid in the lungs of the pregnant ladies. With the elevation in the uric acid concentration, the developing baby’s health may get compromised and may lead to the death of the foetus.

This is why people suggest not consuming urad dal during pregnancy. However, different people have different opinions on this. Some articles on Google mention that consuming urad dal is beneficial during pregnancy. So, consult your doctor and ask them whether you should consume urad dal or not. View complete answer

Benefits Of Moong Dal | Mung Bean | Rajbhog Foods Blog Moong dal is made from Moong, a staple legume in, The Moong bean originally belongs to Southeast Asia and is cultivated in India and other Southeast and East Asian countries. The Moong bean itself is highly nutritious with a good amount of carbohydrates, protein with zero percent cholesterol.

It also contains a good amount of magnesium and Vitamin B which regulates heart rate and helps in preventing major cardiovascular diseases. It also improves blood circulation throughout the body and regulates blood glucose. A serving of Moong dal daily helps in keeping diabetes at bay.

Including Moong dal in your daily diet lowers the risk of intestinal diseases such as colon cancer. Moong dal has a high content of fibre and protein which helps keep you full for a long time. It is said that foods with high fiber and protein content suppress hunger and help in releasing the fullness hormone.

Folate is crucial to the growth and development of a baby inside the womb. Pregnant women are advised to include some form of Moong dal in their diet on a regular basis to ensure that they get the required amount of folate during their pregnancy. Moong dal is also rich in iron and fibre and a good source of protein, all of which are important for a smooth and healthy pregnancy.

Including at least a cup of Moong dal in your diet everyday can curb the risk of multiple diseases and keep you healthy. This very simple legume has numerous health benefits in the long run. You can have just a bowl full of sprouted Moong or try to include it in delicious dishes.

A crispy ball-shaped fried snack made from Moong dal to give you the perfect balance of health and taste. Made from Moong dal and prepared in authentic desi ghee, it’s a healthy dessert to satisfy your sweet tooth. Something to munch on while working, studying or watching a movie, Dal Moth is a healthy flavored snack that you just can’t get enough of.

: Benefits Of Moong Dal | Mung Bean | Rajbhog Foods Blog View complete answer

Good Source of Folic Acid – Toor dal is blessed with vast reserves of folic acid that holds a key role in pregnancy for the normal development of the baby. The need for folic acid increases during pregnancy and it shields the baby against congenital birth defects of the brain and spinal cord. View complete answer

Yes, Urad dal can be eaten during pregnancy as it does not have any adverse side effects. View complete answer

Yes, Masoor Dal might be beneficial in pregnancy as it is a rich source of iron. It prevents pregnancy-related anemia in women. It also contains folate which helps in the development of the fetal nervous system and prevents birth defects. View complete answer

Desi superfoods that you must nosh on when you’re expecting –

Paneer: Paneer has been used in every Indian household since ages. An important source of protein, calcium, B vitamins, zinc and magnesium which plays a vital role for pregnant women’s diet. The best incorporated recipes would be paneer burji, paneer sabzi, paneer paratha, paneer mutter gravy, paneer pakoda, paneer pulao. Legumes: Legumes will comprise peas, beans, rajma, chickpeas and peanuts. They are a great source of protein, calcium, iron, fiber and folate. Super recipes would be peas pulao, peanut chikki, sundal, chickpea chat, beans sabzi, peas soup, peanut chutney pudi.

Dear mommies to be, add ghee to your diet. Image courtesy: Shutterstock

Ragi: Ragi is the great source of iron, calcium and fibre which is essential for the development of the baby’s growth. Super recipes would be ragi roti, ragi dosa, ragi ball, ragi malt, ragi idli, ragi cake, ragi laddoo or ragi porridge. Dalia: Dalia is a complex carbohydrate and consumed for its high fibre content. It is wholesome and best for mothers-to-be with gestational diabetes, Recipes would be dalia khichdi, dalia upma, veg dalia upma, dalia pulao and dalia kheer. Healthy nuts and seeds: Nuts such as almonds, walnuts and seeds such as flax seeds, chia seeds, basil seeds, pumpkin seeds, watermelon seeds are the best sources for omega 3 fatty acids. They are nutrient dense and delicious. Nuts laddoo, nuts milkshake, nuts ragi cookies, flax seeds biscuits are some options. And how can one forget desi ghee? It can be consumed by a pregnant woman every day in moderation. Hence, since ages it is advised by elders to have a small serving of ghee in every meal throughout your pregnancy and post-delivery also. Green leafy vegetables: They are packed with fibre, vitamins and minerals. Palak, methi leaves, drumstick leaves can be very wholesome fiber foods and helps prevent constipation. Palak paratha, palak paneer, palak pulao, palak thepla, palak soup,methi chicken, methi paratha and drumstick leaves sabzi. Eggs: Choline is a vital nutrient during pregnancy and plays an important role in baby’s brain development. Eggs are the best source of choline. The best food options would be egg burji, egg omelette, egg dosa, egg paratha.

Also Read: A nutritionist busts 8 myths about foods to eat and avoid during pregnancy Green leafy veggies are a healthy addition! Image courtesy: Shutterstock

Fish : Salmon are a great source of Omega 3 fatty acids and vitamin D. Omega 3 fatty acids are important for brain development. The recipes would be steamed fish, grilled fish and fish curry. Curd: Curd is not only tasty but healthy too.Curd is a great probiotic and best source of calcium, and protein. Best forms of curd would be plain curd, sweet curd, buttermilk, masala chaas, lassi, curd rice, and curd curry. Curd is a prime ingredient in many recipes. Bananas: They can be consumed everyday throughout your pregnancy as they are rich in carbohydrates, fibre and folate. However, women with gestational diabetes should not consume too many bananas.

These are a few of the superfoods that can give you a complete fill of nutrition and will help you have a healthy pregnancy, ladies! View complete answer

Are you pregnant?? ladies here comes a super diet for you What you eat, and how much you eat, can affect your ability to conceive a child, in both a positive and negative manner. Having a healthy weight primes your body for baby-making and eating well lays down stores of nutrients that can get pregnancy off to a good start For both men and women, food and fertility are linked.

Plenty of starchy foods, such as bread, cereals, protein and rice. Try to have one portion with each meal. If you can, choose wholegrain varieties, which contain more fibre. Some good options are, whole wheat, rice, unpolished jowar,bajra, nachni (ragi), bulgur wheat (dalia), whole wheat pasta, whole wheat bread and so on.

One of these should be oily, but try to have no more than two portions of oily fish a week. Some low-fat dairy foods, which contain calcium. Try skimmed milk, yogurt/curd, buttermilk (chhaach), cottage cheese (paneer). Aim for three portions a day, one portion being a fermented milk product namely, curd and yogurt, or a glass of semi-skimmed milk.

The vitamin C in the drink will help your body absorb the iron better.If you are wondering when you should start to improve your diet, there is no time like the present. A healthy diet is important both before and during pregnancy. : Are you pregnant?? ladies here comes a super diet for you View complete answer

Masoor Dal: Health Benefits, Uses, Dosage and Side Effects Masoor Dal or otherwise known as Lentil, comes in the family of legumes. The plant bears seeds in the shape of a lens that grows annually in a pod. Over the years, Masoor Dal has become an important part of the diet in many parts of the world.

It is a part of a balanced diet and a major source of protein in it. The lentil plant is one of the oldest grain crops known to man. Masoor Dal is an antioxidant and has anti-inflammatory and antimicrobial properties. It is rich in nutrients and minerals, which makes it good for health. All these properties together make Masoor Dal good for skin, wounds, and marks.

It helps to manage the health of the heart, cholesterol, and blood pressure. It helps in getting rid of diarrhea and also gives immunity to improve the health condition. Masoor dal gives the right amount of calories to the body to make it healthy and get rid of malnourishment.

The pod of the masoor dal is split into two to get two pieces of dal. Historical Use of Masoor Dal There is mention of Masoor Dal in the book “Indian Food: A Historic Companion” in the category of pulses. It is also mentioned in the Yajurveda, which dates back to 1200 BCE or even before.

Lentil, as said, is one of the oldest grains. Traces of lentils have been found in Greece in caves that are estimated to be of 11000 BC. It is said that they were first planted in the eastern Mediterranean region. Being of low rain and water requirements, these crops were widespread. The Bible also gives the description of masoor dal or lentil in an important way.

Esau exchanges his properties for a dish of lentil with his brother, Jacob showing how important it is as a food grain. Egyptians considered lentils to be scared. It used to be offered to god Horus. The Egyptians also stored lentils in the tombs and pyramids for the afterlife journey of the dead.

The lentils were also fed as soup to the slaves who used to assist in building the pyramid. With this, it is clear why masoor dal is said to be so important for health and has been used for ages for the same. Benefits of Using Masoor Dal in Ayurvedic Treatment There have been a few studies to show the benefits of masoor dal.

The studies have been on animals; however, our ancestors have used masoor dal to successfully cure a few diseases that cannot be ignored. Masoor dal is highly nutritious. One cup of the dal has 14 grams of proteins, 8 grams of fiber, 44 grams of carbohydrates, 6 milligrams of iron.

It is also a good source of potassium, Vitamin C, Vitamin B6, Vitamin B2, folic acid, calcium, magnesium, and zinc. All of the above contribute to the dal being effective against so many diseases and problems. It is good for the skin, heart, immunity, and digestive system. Further, you can find a detailed description of the same with Scientific and Ayurvedic reasoning.

Ayurvedic Properties of Masoor Dal Masoor Dal is “madhura” or sweet in rasa or taste. It is a good “grahi” or absorbent. It has a shita virya or cold potent that helps in cooling up the stomach. Masoor dal is “laghu” or light to digest and is “ruksha” or dry on the stomach.

2. Masoor Dal for Malnourishment

3. Masoor Dal For Wound Healing

Forms of Masoor Dal in Ayurveda with Recommended Dosage Masoor dal is available in the market as packs of masoor dal. It can be used to make a paste, soup, and dal water as per your requirement. The masoor dal is available in packets and also sold in loose kgs.

Ayurvedic Care Using Masoor Dal 1. Masoor Dal Soup – Wash some lentil and let them dry for a while. – Boil the dry seeds with 2 to 4 cups of water, adding salt to taste.- Let the water boil till it changes color to red or brown. – Once the soup is ready, leave it at room temperature for some time and let it sit. – Enjoy the soup along with some whole wheat bread when it is drinkable lukewarm. 2. Masoor Dal Face Packs and Masks – Grind half a cup of fresh red lentil to get a powder consistency. – Let it sit to dry at room temperature spreading it throughout the tray or sheet. – To make a pack, take 1 spoon of masoor dal powder and add some milk or rosewater to it. – Mix the mixture to make a paste out of it. – You can apply it evenly on the face and let it dry for 15 to 20 minutes. – Wash the face off the pack and put on some moisturizer.- You can repeat the process 2 to 4 times a week. 3. Masoor Dal Paste – Take some masoor dal powder, say 1 teaspoon, and add some honey to it to make a paste.- Apply it over the affected area.- This paste helps in reducing the swelling and inflammation. – It can also help in curing redness caused by swelling. – You can apply the paste over a wound or pimple. Side Effects of Eating Masoor Dal

Anything in excess is not good for your health. Even masoor dal with so many benefits is not good when overdosed with. It can cause gas formation along with several other problems. They can include stomach upset, and stomach ache. It can also cause adverse effects on the kidneys and can also cause kidney stones leading to urinary tract infections.

Masoor Dal while Pregnant There is not enough evidence on the effect of masoor dal while a person is pregnant. It is better to avoid using or consuming masoor dal in any form while pregnant. You must consult your gynecologist before making a final decision.2.

Masoor Dal with kidney stones It is advised to avoid consumption of masoor dal or lentils while you are suffering from kidney stones. It can reduce the formation of urine that makes it even worse for the body with the problem. Hence, you must not consume masoor dal if you are suffering from kidney stones.

It also helps in lowering blood pressure. Masoor dal contains folate that is good for the heart. Being rich in antioxidants, it flushes off the toxins from the body. Thus, in the totality of all these, masoor dal helps manage the health of the heart and prevent heart diseases and problems.3.

It has antioxidants that throw out any toxins from the body. The antimicrobial and antibacterial properties do not let the bacteria grow in the digestive tract. The anti-inflammatory properties help in reducing any inflammation in the tract. It releases the toxins from the body and manages the digestive tract.

It also helps in curing the wound by promoting blood clots. Masoor dal helps to dry up the pimple and remove the pimple marks. Thus, masoor dal is good for the skin.6. Is masoor dal good for the eyesight? – Yes, masoor dal contains iron and Vitamin E. This helps in strengthening the eye muscle and to prevent any strain caused to the eye.

Thus, masoor dal helps improve the eyesight and prevent any damage to the eye and retina.7. Does masoor dal remove facial and body hair? – Masoor dal, when ground and beaten into a paste, forms a good exfoliation agent. Exfoliating with the masoor dal paste is soft and lets the hair follicle roots loosen up.

This leaves the hair unsupported and can be easily removed during exfoliation. Be patient as this can take a while to remove hair. Do not over scrub or rub your skin a lot. It can cause rashes and scratches on the skin.8. Which masoor dal is the best? – There is a whole masoor dal available in the market.

It is known as “sabut masoor dal.” The sabut masoor dal is rich in fiber, even richer than the regular masoor dal, and is high in proteins and vitamins.9. Can I consume masoor dal at night? – It is not recommended to consume masoor dal at night. You can easily consume it during the day when you can burn out the intake of the calories.

At night, you must consume something light as you have to go to bed full stomach. It is best to take light meals at night and consume masoor dal, and as a matter of fact any dal, in the day time itself.10. Is masoor dal rich in fiber? – Yes, masoor dal is rich in fiber.

In one cup or about 200 grams of masoor dal, there are 1.1 grams of fat.11. What kinds of masoor dals are available in India? – Indian households basically use two types of masoor dal in the kitchen. They use sabut masoor dal or whole masoor dal and orange masoor dal. These are the healthiest varieties and make a good part of the balanced diet.

Disclaimer – The aim of the article is just to convey information to you. Use any medicine, therapy, herb or fruit please do it under the guidance of a qualified Ayurveda doctor. : Masoor Dal: Health Benefits, Uses, Dosage and Side Effects View complete answer

9. Strictly Avoid Street Food – Pregnancy is the time one craves for spicy, tangy food preparations like Gol Gappe, Dahi Bhalle, Chowmein, Kathi Rolls, Aloo Tikki, Samosas – the list goes on. No matter how tempting you may find them it is best to strictly say NO, First as Hygiene is the biggest concern, View complete answer

4. Is besan healthy during pregnancy? – Yes, you can safely eat besan during pregnancy. Chickpea flour is a good source of protein and fiber, both of which are important for a healthy pregnancy. View complete answer

Why eat legumes during pregnancy? – Legumes are nutritional powerhouses. Which foods are legumes? From a botanical perspective, legumes are plants with a seedpod that splits in half. This includes beans, peas, soybeans, peanuts, and lentils. Legumes are an excellent source of folate, potassium, iron, magnesium, and essential fatty acids.

Fiber can also help prevent constipation and hemorrhoids – which are common problems during pregnancy. Most legumes are high in protein, so they’re a good substitute for meat if you’re following a vegan or vegetarian pregnancy diet – or if you’re not. View complete answer

Can Pregnant Women Eat Chickpeas? – Yes, chickpeas or garbanzo beans are rich in essential nutrients such as fiber, calcium, and potassium that you require when you are pregnant. They are also rich in folate, which is one of the vital nutrients for pregnant women (1), Chickpeas should be adequately cooked and consumed in moderation to avoid any adverse effects on your health. View complete answer

Raise your energy levels with Rajma – Popular comfort food in North India, rajma (or kidney beans) is packed with iron, magnesium, phosphorus, folate, and potassium. Loaded with antioxidants, it can help prevent chances of gestational diabetes. The amino acids in it help build a strong immune system that in turn help in fighting diseases and infections.

A regular intake of rajma prevents iron deficiency in pregnancy and promotes cognitive development of your baby. It also fights inflammation with its copper content. Rajma is called comfort food for a reason. The abundant amounts of magnesium in it elevates mood and relieves fatigue by relaxing blood vessels, nerves, and muscles. View complete answer

Added to 144 cookbooks This recipe has been viewed 55704 times Khichdi is a meal that is complete in itself. It is a misconception that khichdi is meant only for sick people. I have added grated vegetable to add more fibre to this recipe. The rice and dal provide plenty of protein and carbohydrates and also folic acid. View complete answer

Urad dal to chana dal: 5 high-protein lentils for weight loss Having a bowl of steaming hot dal every day could be your ultimate health mantra. One of the cheapest, easiest and effective ways to, lentils are loaded with high amounts of fibre and protein that not only make it a low-calorie food but also something which can keep you satiated for long.

Super-easy to store and cook, lentils are cooked in a variety of ways in India. They can also be stuffed in parathas, made into tikkis, pakoras, pancakes and

ALSO READ: Here are 5 high-protein lentils that are best for weight loss, suggested by Vikas Nahar, CEO and Founder, Happilo International, an expert in nutrition and food diets.1. Urad dal or black lentil

Urad Dal(Pixabay) is what we generally consume in the form of delectable Dal Makhani. Urad dal or black lentil is one of the most nutritious pulses known to mankind. Low in fat and calories, Urad dal helps to improve digestion. With it being a rich source of protein and vitamin B3, it makes our bones stronger and is said to boost energy levels, enhance heart health and strengthen our nervous system. Chana dal(Pixabay) Full of protein and fibre, split Bengal gram is a hero ingredient to inculcate in your daily recipes. It is immeasurably advantageous for health and tastes delicious too. A cup of chana dal can provide you with an ample percentage of protein, iron, calcium and potassium. Toor dal(Pixabay) Toor dal is also another staple which is one of the richest sources of plant protein. Consisting of fibre, folic acid, iron and calcium, it has good carbs which help in controlling untimely hunger pangs. Toor dal is also a superfood for people with diabetic and heart issues.4. Moong Dal or Green Gram Moong dal(Pexels) Moong dal is one of the most popular vegetarian superfoods. Introducing moong dal in your diet regularly can work wonders. Along with boosting blood circulation and enhancing skin health, it is high on protein and aids weight loss. Being rich in potassium, calcium and iron, it strengthens bones and protects against muscle cramping. Masoor dal(Unsplash) Red dal or masoor dal is a staple in North-Indian households. Masoor dal has unmatched potential to act as a remedy for fat-loss. A mere bowl of masoor dal is a powerhouse of nutrition and can fulfill dietary requirements of an entire meal.

SHARE THIS ARTICLE ON : Urad dal to chana dal: 5 high-protein lentils for weight loss View complete answer

Best sprouts for pregnancy and their nutrients – The most commonly consumed sprouts are:

View complete answer

Idli is easily digestable and often used as food for pregnant women, infants and invalids. Dosa is similar to idli but the batter is thinner. After fermentation, the leavened dosa batter is baked on hot pan as thin, crisp pancake and eaten with chutney and sambar. View complete answer

8) Pregnancy – Adequate folate intake is essential before and during pregnancy to protect against neural tube defects in infants. Folic acid is the synthetic form of folate. It is available in supplements but can also be boosted through dietary measures. View complete answer

2. Can you eat potatoes while pregnant? – Although potatoes contain many nutrients the body needs, if used improperly, it can be harmful to health, especially for pregnant women. According to experts, pregnant women should not limit eating potatoes. Because potatoes contain solanin (this substance is called biological alkali).

If this substance accumulates in the body, it will cause malformation effects. Some of the following cases need attention, to protect the health of a healthy pregnancy when using potatoes: Potatoes become toxic when green spots appear: If there are green spots on potatoes, you accidentally eat them. Symptoms such as diarrhea and vomiting will appear.

Young potatoes can lead to birth defects such as: Cracked vertebrae or brain defects. Damaged potatoes should not be used. Especially pregnant women, if they accidentally eat it, are at risk of food poisoning. Potatoes contain a lot of starch, so it is not recommended to use with overweight and obese subjects. Bà bầu ăn khoai tây rán được không? View complete answer

Why eat legumes during pregnancy? – Legumes are nutritional powerhouses. Which foods are legumes? From a botanical perspective, legumes are plants with a seedpod that splits in half. This includes beans, peas, soybeans, peanuts, and lentils. Legumes are an excellent source of folate, potassium, iron, magnesium, and essential fatty acids.

Fiber can also help prevent constipation and hemorrhoids – which are common problems during pregnancy. Most legumes are high in protein, so they’re a good substitute for meat if you’re following a vegan or vegetarian pregnancy diet – or if you’re not. View complete answer

1) Arhar Dal: – Arhar dal aka Toor dal is the most common dal of every Indian household. This skinless split dal is yellow in colour and has a flat sickle-like shape. It is often served with rice as well as chapatis. Arhar dal is the quintessential ingredient and undoubtedly a perfect condiment to a tasty meal. Arhar dal is packed with several health benefits like:

It has many nutrients like protein, potassium, iron, magnesium, and Vitamin B. It boosts digestive health and aids in weight loss. Maintains blood cholesterol levels. It is a good source of folic acid and is often advised to pregnant ladies to prevent neural tube birth defects in an infant.

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This iron-rich recipe is ‘good for pregnant women and lactating mothers’ Anaemia or low levels of in the blood can lead to many health issues, especially in women. Which is why pregnant women and lactating mothers need to eat a diet that is rich in iron, among other nutrients. One such iron-rich food is kala chana or black chickpeas.

are also: *High in fibre content, therefore, making them ideal for gut health and diabetics. *A great source of plant-based protein, and can prevent hair loss.

Lemon, a dash In a bowl, add boiled chickpeas, and vegetables. Add a dash of lemon. Sprinkle chaat masala.

: This iron-rich recipe is ‘good for pregnant women and lactating mothers’ View complete answer

Dals and legumes are the staple food in every Indian household, and no meal is complete without the addition of these protein-packed legumes. Dals, the protein powerhouse is packed with essential vitamins and minerals. Each state in India has its staple dals cooked into various delicacies and some of the commonly used dals include toor, urad, masoor, moong and chana dals. Toor dal or pigeon pea is a perennial legume belonging to the Fabaceae family, which is also known as split pigeon pea, red gram, arhar dal or toor dal. Toor dal, a native crop of India is a chief accompaniment with roti or rice, it is vouched by nutritionists and health experts in unison as the complete food that should be added in the regular meal plan.

It also a common food in Asia, Africa and America and cultivated since 3500 years ago. The seed pods look flat, sickle-shaped and grow to a length of 5-9cm, each pod comprising 2-9 seeds with a blend of colour ranging from white, cream, yellow, purple and black and this annually grown plant is drought-resistant.

Toor dal is the primary source of protein for vegetarians that comes with a dense nutrient profile and a bowl of dal chawal is the best comforting food for the mind and body. Nutritional Facts Toor dal or arhar dal is a rich source of protein, carbohydrates and fibre.

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