April
13
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9 Amazing Health Benefits Of Pumpkin And Pumpkin Seeds During Pregnancy

Health Benefits Of Pumpkin And Pumpkin Seeds

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Are you pregnant and want to know what foods are safe for you and your baby? Do you like eating pumpkins but are not sure whether can you eat pumpkin seeds while pregnant? Are you also fond of eating pumpkin seeds but do not know whether they are safe for consumption during pregnancy?

If any of the above questions worry you, don’t panic! Read our post and learn all about benefits of pumpkin seeds during pregnancy.

Health Benefits Of Pumpkin And Pumpkin Seeds During Pregnancy:

Eating pumpkin and its seeds when you are pregnant has many healthy benefits. However, it is important you also get a confirmation from your doctor before consuming either while you are pregnant.

Here are some health benefits of eating pumpkin during pregnancy:

1. Prevent And Soothe Abdominal Cramps:

  • Pumpkin can help prevent and even take care of those cramps you experience during pregnancy in your abdomen.
  • You can either steam it or cook it, or even stir-fry it.

[ Read: Eating Dates During Pregnan

cy ]

2. Loaded With Nutrition:

  • Pumpkins have lots of important nutrients that are good for you while you are pregnant.
  • They contain protein, fat, carbohydrates, vitamins, iron, calcium, niacin and phosphorus.

3. Prevents Diarrhea:

  • Eating pumpkins can reduce your chances of diarrhea and eczema, which can often be a common ailment when you are pregnant.
  • Pumpkins help remove worms from your intestine and clean your spleen, reducing any chances of a stomach infection during your pregnancy.

4. Keep Blood Sugar Levels In Check:

  • Pumpkin can help to reduce your blood sugar levels.
  • Make sure you have it without any added sweetener or sugar to avail of this benefit.

5. Protein Rich:

  • Pumpkins are especially good for you during your pregnancy because they contain a high amount of protein.
  • Pumpkin is also rich in fiber, which prevents constipation during your pregnancy.

[ Read: Protein Rich Foods During Pregnancy ]

Here are some health benefits of eating pumpkin seeds in pregnancy:

1. Is Healthy For Your Heart:

  • Just eating a quarter cup of pumpkin seeds will provide you with almost half the daily requirement of your magnesium intake.
  • It helps your heart to pump properly and is good for the formation of your baby’s bones and teeth. It will also help prevent constipation, which is a common problem pregnant women face.

2. Zinc Rich:

  • Pumpkin seeds are high in their zinc content.
  • It helps strengthen your immune system, helps you sleep better and also helps control your mood swings, which are common during pregnancy.

3. Good For Preventing Diabetes:

  • Pumpkin seeds help improve your insulin regulation, especially if you are a diabetic or are at a risk.
  • It is especially helpful to prevent any diabetic complications as it reduces oxidative stress.

4. Helps Soothe And Delay Menopausal Effects:

  • Eating pumpkin seeds will provide your body with natural phytoestrogens, which help increase the good cholesterol in your body.
  • It helps ease many menopausal symptoms like hot flashes, headaches, blood pressure levels and even joint pain.

5. Promotes Sleep:

  • Pumpkin seeds contain tryptophan, an amino acid, which your body converts into the sleep hormone melatonin.
  • Difficulty in falling asleep and staying asleep is a common concern when you are pregnant. Eat pumpkin seeds a few hours before you sleep to help you fall asleep better. [1]

[ Read: Eating Jackfruit During Pregnancy ]

Pumpkin And Pumpkin Seed Recipes:

Here are a few pumpkin and pumpkin seed recipes that you can try:

1. Creamy Pumpkin And Lentil Soup:

You Will Need:

  • 1 tbsp. and 1 tsp olive oil
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 800 g chopped pumpkin without the flesh, including the seeds
  • 100 g split red lentils
  • 1 pack thyme
  • 1 l hot vegetable stock
  • A pinch of sugar and salt
  • 50 g crème Fraiche and a little extra to be added while serving

How To:

  1. Heat the oil in a pan and lightly fry the onions. Continue frying until the onions turn golden brown and are slightly soft. Add the garlic, the pumpkin flesh, the thyme and the lentils. Stir together. Next, add the hot vegetable stock. Cover the pan and let it cook on simmer for about 25 minutes. The lentils and the vegetable should turn tender.
  1. Wash the pumpkin seeds and remove any skin from them. Heat oil in a pan and fry the seeds till they start to pop. Keep stirring and use a lid in between to prevent the seeds from popping out of the pan. Once the seeds are toasted, add a little salt and sugar and stir well.
  1. Put the pumpkin mix in a food processor and blend till it turns smooth. Add the crème Fraiche and blend again.
  1. Serve along with the toasted seeds and a little sprinkling of thyme.
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