Sprouts

Sprouts are rich source of nutrients and beneficial plant compounds such as protein, folate, magnesium, phosphorus, manganese and vitamins C and K. Their vitamin and mineral content varies based on the variety. They are also low in calories.

What to eat:

  • Thoroughly cooked sprouts such as: alfalfa, clover, radish, mung bean, soy beans, sunflower

What to eat with consideration:

  • Cooked sprouts. Be sure to wash and cook sprouts thoroughly before eating.

What to avoid: Fresh sprouts can cause foodborne illness as they may contain salmonella and harmful strains of E. coli. Other bacteria, such as Bacillus cereus, Staphylococcus aureus and Listeria monocytogenes have also occasionally causes illness.

  • Unwashed sprouts (pesticides, such as paraquat, can be very harmful for your developing child)
  • Raw or lightly cooked sprouts of any kind
  • Sprouts that are past their use by date or have turned brown or changed colour.

Sources:

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