We use dhania in almost every sabzi at home so it got me thinking. Is it ok to have it daily during pregnancy or should I limit it? Just want to be sure yaar.
I can only share what worked for me, but I ate freshly washed green coriander chutney almost every day to help with my nausea. It really helped my taste buds feel better, though you can check with your doctor if you're unsure.
Since I had PCOS, I was extra careful about everything I ate. I had cilantro regularly in my dals and chutneys, and it never caused any issues. Just ensure it is fresh and clean.
Of course it's safe, we Indians eat it every day in our food. Don't overthink these small herbs, just make sure you wash them properly at home. Outside chutneys are better avoided though, for hygiene reasons.
During my IVF pregnancy, I was terrified of eating anything raw. But my doctor assured me that well-washed cilantro is absolutely safe and good for digestion. Just wash it two or three times to be completely safe.
My clinical nutritionist at Apollo told me cilantro is perfectly fine, just wash it extremely well to avoid any soil-borne bacteria. I always double-check these food safety guidelines with my doctor's team.
Yes, dhaniya is totally safe and actually rich in vitamins. Just make sure you wash it under running water thoroughly because raw leaves can have dirt or parasites. No need to worry, enjoy your garnishing!
