Tomato juice is obviously one of the most popular juices throughout the world.
Homemade tomato juice contains a wide variety of nutrients associated with certain health benefits.
First, raw tomato juice is a good source of lycopene, which is known for its cancer preventing properties. In addition, it stimulates blood circulation and helps lower blood pressure. Lycopene is fat-soluble, so adding a few drops of oil is recommended for better absorption.
Second, raw tomato juice contains potassium, an essential mineral macronutrient in human nutrition. Low potassium in the body fluids leads to general weakness and malaise.
Third, homemade tomato juice is rich in Vitamin C, which is known for its immune enhancing properties.
Being rich in Vitamin C and potassium raw tomato juice is also good for pregnant woman to supply nutritions for the baby.
It is common for pregnant women to develop some loss of glucose tolerance during pregnancy. With the increase in circulating blood volume and metabolites, often the pancreas has a difficult time with the increased demands to supply insulin to help maintain proper blood sugar levels. Therefore, it is not uncommon for sugar levels to rise during pregnancy.
Tomato juice can be mixed with your favorite juice, e.g. carrot, apple, lemon, lime, cucumber or pumpkin juice.Raw tomato juice does not have side effects and is considered to be safe to drink in large quantities. However, if you have gallbladder diseases tomato juice is should be avoided.
Why you need vitamin C during pregnancy.......................
Vitamin C, also known as ascorbic acid, is essential for tissue repair, wound healing, bone growth and repair, and healthy skin. Vitamin C also helps your body fight infection, and it acts as an antioxidant, protecting cells from damage.
Both you and your baby need this vitamin daily – it's necessary for the body to make collagen, a structural protein that's a component of cartilage, tendons, bones, and skin. Based on animal studies, some researchers believe that vitamin C deficiencies in newborn babies can impair mental development.
Vitamin C also helps your body absorb iron. Try to include a vitamin C-rich food with every meal to get the most iron out of the other foods you eat.
How much vitamin C you need
Pregnant women: at least 85 milligrams (mg) of vitamin C per day
Pregnant, 18 years or younger: 80 mg
Breastfeeding women: 120 mg
Breastfeeding, 18 years or younger: 115 mg
You don't have to get the recommended amount of vitamin C every day. Instead, aim for that amount as an average over the course of a few days or a week.
Food sources of vitamin C
Citrus fruits are especially high in vitamin C, but leafy greens and many other fruits and vegetables are excellent sources. Because heat can destroy vitamin C during cooking, it's best to choose fresh foods for your vitamin C. Some cereals and juices are fortified with vitamin C, too.
Foods that provide vitamin C include:
1/2 cup cherry tomatoes: 10 mg
8 ounces orange juice: 124 mg
8 ounces grapefruit juice: 94 mg
1 kiwi: 70 mg
1/2 cup raw sweet red bell pepper slices: 59 mg
1/2 cup sliced strawberries: 49 mg
1/2 cup boiled broccoli: 51 mg
1/2 medium grapefruit (pink, red, or white): 44 mg
1/2 cup papaya cubes: 43 mg
1/2 cup cantaloupe 29 mg
1/2 boiled cabbage: 28 mg
1/2 cup raw mango: 23 mg
1/2 cup mashed sweet potato: 21 mg
1 baked potato, with skin: 20 mg
1/2 cup boiled beet greens: 18 mg
1/2 cup raspberries: 16 mg