Many pregnant women wonder if it is possible to eat there mortadella in pregnancy or if it is better to avoid and resist the temptation in the 9 months before giving birth. We know well that i cured meats during pregnancy should be consumed in moderation due to the risk of contracting the toxoplasmosis, but in the case of mortadella do the same rules apply?
Mortadella in pregnancy: what are the nutritional values?
When you are pregnant it is very important to follow one balanced diet and carefully choose the products to be consumed. This rule also applies to the consumption of mortadella during pregnancy, which should always be preferred to quality; an example is that of mortadella IGP from Bologna, whose processing and preparation are much more accurate than a lower quality product. What are the nutritional values of mortadella? Let's find out how many calories, fats and proteins they contain 100g of mortadella:
- 300 calories;
- 70 mg of cholesterol;
- 25 g of fat;
- 16 g of protein;
- 8 mg of calcium.
If we will choose a high quality product like the Bologna mortadella, with low salt and preservative content and of certain origin, we can be more confident about its consumption during pregnancy.
Another important aspect to consider and which is often underestimated, is the preservation of the food: in pregnancy it is necessary to prefer the consumption of fresh mortadella, to eat just after being sliced. The cold cuts that are already ready in the refrigerated counter are rich in additives and preservatives including salt, which should be absolutely limited in pregnancy.
Can I eat mortadella when pregnant?
During pregnancy it is physiological to put on a few pounds, but following one diet adapted to the specific needs of the mother you can easily control weight gain without the situation getting out of hand. Nutrition has always been one of the fundamental points for a healthy and healthy lifestyle, even more important is to respect one adequate diet during pregnancy, without ever giving up the variety of foods and taste.
But it's time to answer the main question: the mortadella in pregnancy can you eat or not? We have already partially given a solution in the previous paragraph, the mortadella, if purchased quality in a trusted store and consumed fresh at the moment, it can be safely consumed in pregnancy without taking risks for mom and baby.
In fact, mortadella is part of the list of cold cuts granted during gestation, therefore with a careful eye to the origin and quality in general, you can eat.
The risks associated with the consumption of mortadella during pregnancy
It is good to specify that during pregnancy it is important to follow one healthy lifestyle, eating portions of fruit and vegetables at least five times a day. I'm from avoid, on the other hand, the sugar and sausages: but let's face it, it is almost impossible for a pregnant woman to give up something sweet, so rather than resist the temptation, better yield in moderation! The same can be said for the cold cuts, with the difference that some of these can cause the expectant mother to contract it toxoplasmosis, an infection that is risky for pregnancy.
As mentioned before, you can eat mortadella when you are pregnant, without exaggerating with the portions, because it is a cooked salami, like ham. The mortadella, in particular, is prepared and processed ad a very high temperature, which easily manages to eliminate bacteria including the feared toxoplasma; this parasite at a temperature equal to or higher than 60 degrees becomes inactive.
If we wanted to be more specific, we could say that mortadella is made with minced pork, to which a few cubes of lard and various aromas are added. Everything is then bagged and cooked, at a temperature above 60 degrees, generally the ideal temperature is 90%. The cooking is carried out for several hours and for the larger mortadellas, it can also last for a few days.
Returning therefore, to the topic of cured meats in pregnancy, the biggest risk is represented instead, those raw such as ham, salami, bresaola, capocollo , bacon: not undergoing cooking at high temperatures can be dangerous as regards the toxoplasmosis ed they should be avoided until after giving birth.
Mortadella in pregnancy: all the precautions to be taken
La mortadella it is not part of the "black list" of the dangerous foods in pregnancy, but its consumption is closely linked to some useful tips to avoid any kind of problem. Let's see what they are.
- Wash your hands thoroughly
Especially after having touched raw meat or cold cuts, if you are pregnant it is important wash your hands well. Even if she does not have to consume what she has just prepared, it is difficult for a mother not to deal with raw food. Even simply preparing meatballs involves thecoming into contact with any toxo plasmas. These are trivial daily actions, but if the hands are not well cleaned there is the risk of putting them in the mouth and it becomes dangerous. The solution is there and it's simple: just do it be careful to wash your hands often and well after touching meat or some uncooked sausage. The same is true for i knives or cutlery used, that sterilized with hot water and dish soap, even better if there is the possibility of washing them in the dishwasher.
- Pay attention to the slicer
If you are purchasing the fresh mortadella from the supermarket, explicitly ask to use a slicer on which raw cured meats have not been cut. For greater safety you can ask the butcher to disinfect the slicer with the special spray, before cutting your sliced meat. To avoid any risk, you can buy a small one whole mortadella to be sliced at home with a home slicer or simply with a sharp knife.
- Limit the doses
Remember that the mortadella it still remains a very caloric salami even if tasty, therefore its consumption should be limited. We know that getting rid of the desire for a nice sandwich with mortadella is important, but be careful do not overdo it. This generally applies to all cooked or raw cured meats.
Recipes to enjoy mortadella during pregnancy without risk
To complete the roundup of information about mortadella, we want to give you some recipe idea to consume it without risk during pregnancy. This salami has an unmistakable soft taste, perfect to be enjoyed alone with bread, but excellent as a special ingredient to flavor many preparations.
Combined with cold cuts, low-fat cheeses and vegetables becomes the protagonist of a fast starter, on the other hand, in the first and second courses it can also be tasted cooked.
One idea could be to use mortadella to prepare one revisited carbonara, using it instead of the pillow, to enrich one baked pasta or a tasty one parmigiana, finally also in the pasta salad.
Used as stuffing is ideal with vegetable rolls, for tasty meatballs, diced makes a simple meatloaf special, the omelette is undoubtedly tastier if you add a few slices to the eggs.
In short, there is no reason to give up the taste of mortadella even during the 9 months of waiting, the important thing is to know choose a quality one and limit the portions.
Article source Alfeminile
