Top 10 vegetables that can cause miscarriage

Some vegetables that are believed to increase the risk of miscarriage if consumed in excess during pregnancy include purslane, bitter melon, black fungus, eggplant, arrowhead, spinach, kelp, leek, green tomatoes, and long-stored potatoes. However, this does not mean that they cannot be eaten at all, but that they should be eaten in moderation. If you feel unwell, you should seek medical attention in a timely manner for relevant examinations.

1. Purslane: It is cold in nature and has a lubricating effect.

2. Bitter melon: Bitter melon contains quinine, which may stimulate uterine contraction.

3. Auricularia auricula: It is cold and slippery in nature, and has the disadvantages of cooling blood.

4. Eggplant: Eggplant is a cold food and pregnant women should eat it in moderation.

5. Sagittaria: has the effect of promoting blood circulation.

6. Spinach: Spinach contains a large amount of oxalic acid, which will affect the absorption of calcium and zinc.

7. Kelp: Excessive consumption may affect the development of the fetal thyroid gland.

8. Chives: Chives can excite the uterus and strengthen uterine contractions.

9. Green tomatoes: Unripe green tomatoes contain solanine, which may cause adverse effects on the body.

10. Long-stored potatoes: They contain high levels of alkaloids, which may affect the normal development of the fetus.

The diet during pregnancy needs to be balanced, moderate and varied. Occasionally eating a small amount of the above vegetables will generally not cause miscarriage. Pregnant women who have developed related symptoms should seek medical attention in a timely manner for relevant examinations.