Eating Avocados During Pregnancy – Study Finds Huge Benefits

Avocados are full of good fats, high in dietary fibre and a great source of folate. Folate is especially important during early pregnancy, because it can reduce the risk of birth defects.

According to the study: “Avocados are unique among fruits and vegetables in that, by weight, they contain much higher amounts of the key nutrients folate and potassium, which are normally under-consumed in maternal diets. “Avocados also contain higher amounts of several non-essential compounds, such as fiber, mono-unsaturated fats, and lipid-soluble antioxidants, which have all been linked to improvements in maternal health, birth outcomes and/or breast milk quality“. Currently, US dietary advice applies only to those aged two years and above. However, it is known that maternal diet during pregnancy and breastfeeding can have a huge impact on the health of both mother and baby

How Many Avocados Should I Eat Per Day?

Reproductive specialist and nutritionist Doctor Andrew Orr says, “You actually can’t eat too many of them! They are full of good fats (omega oils), protein, enzymes, amino acids, vitamins and more. They’re great as a meal on their own, in green smoothies, desserts, dips… I love using them for breakfast!” He adds, “On a traditional Chinese medicine level, avocado is nourishing to both the womb and the baby. Avocado should definitely be eaten during pregnancy – and it’s a great food for fertility too“.

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