During pregnancy, it is important to be cautious about the foods you consume. Raw sprouts, including alfalfa, mung bean, and clover sprouts, can carry a risk of bacterial contamination such as Salmonella or E. coli. These bacteria can cause foodborne illnesses that may have severe consequences for both you and your baby. It is recommended to avoid consuming raw sprouts during pregnancy to minimize this risk.
As for chana (chickpeas), they are generally considered safe to eat during pregnancy when cooked thoroughly. Chickpeas are a good source of protein, fiber, vitamins, and minerals that can support your overall health during this crucial time.
To ensure the safety of your meals while pregnant, it is advisable to cook all vegetables thoroughly before consumption. This will help eliminate any potential bacteria or parasites that might be present on the surface.
If you experience any symptoms like nausea, vomiting, diarrhea, or abdominal pain after consuming raw sprouts or any other food item during pregnancy, it is essential to consult your healthcare provider immediately.
Remember to always prioritize the safety of yourself and your baby by following a well-balanced diet consisting of cooked foods that are known to be safe during pregnancy.