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Pregnancy food safety · 3 entries

Vegetables during pregnancy

Of the 3 vegetables entries here, 1 is fine and 2 are worth avoiding. Usually it's how something was cooked or stored that decides it, not the food itself — each entry says which, and why.

Every vegetables entry, with a verdict

Sorted with the ones worth knowing about first. Avoid means skip it entirely; take care means it depends on how it was prepared.

  • Vegetable pate

    Avoid

    It’s not safe to eat any type of pate during pregnancy, even vegetable pate! It happens because pate can be contaminated with listeria bacteria. 
Listeriosis can cause mild, flu-like symptoms that can appear anything from several days to several months after you’ve been exposed to the bacteria.
 Even though it’s usually a fairly mild illness, it may harm your unborn baby and lead to difficulties with the birth.

  • Unwashed vegetables

    Avoid

    Vegetables are a great part of a pregnancy diet. However, it is necessary to wash them right before eating to avoid potential exposure to toxoplasmosis. Toxoplasmosis may contaminate the soil where the vegetables were grown.

  • All types of vegetables

    Safe

    Vegetables are a pregnant woman’s best friend! They are full of vitamins and minerals, as well as fiber, they are fresh, juicy and tasty! Vegetables such as broccoli are rich with folic acid. Folic acid is contained in dark green leafy vegetables and are particularly important to a healthy diet. Wash and dry well just before eating raw, or wash before cooking. Cook frozen vegetables before eating.

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