Medical expert of the article
New publications
Raspberry jam in pregnancy
Last reviewed: 06.07.2025
All iLive content is medically reviewed or fact checked to ensure as much factual accuracy as possible.
We have strict sourcing guidelines and only link to reputable media sites, academic research institutions and, whenever possible, medically peer reviewed studies. Note that the numbers in parentheses ([1], [2], etc.) are clickable links to these studies.
If you feel that any of our content is inaccurate, out-of-date, or otherwise questionable, please select it and press Ctrl + Enter.
Raspberry jam during pregnancy, as well as in its absence, is recommended as a folk remedy for colds.
The anti-fever effect of raspberries and jam made from them is due to the diaphoretic effect caused by salicylic acid, which is contained in this berry along with other acids - malic, citric and tartaric.
Is it possible to eat raspberry jam during pregnancy?
Indeed, colds during pregnancy are treated with folk remedies, since the majority of pharmacological drugs are strictly contraindicated for pregnant women. Aspirin, that is, acetylsalicylic acid, is also contraindicated. So is raspberry jam allowed during pregnancy? Or should it not be consumed?
Raspberries contain catechins (catechin and epigallocatechin) - organic substances from the flavonoid group. These polyphenolic compounds are powerful antioxidants: they reduce the amount of free radicals in the body. It is known that during pregnancy, the amount of free radicals increases, since they participate in the processes of synthesis of the hormone progesterone. It is progesterone that allows you to maintain pregnancy and bear a fetus.
And nature itself has taken care of the balance of free radicals during pregnancy: the body of the expectant mother begins to synthesize special enzyme substances that block the process of oxidation of cellular molecules by free radicals. In order not to disturb the optimal ratio between free radicals and antioxidants, necessary for the normal course of pregnancy, the consumption of raspberries or raspberry jam during pregnancy should be minimal and only for colds.
Raspberries also contain coumarins - biologically active substances that can reduce the level of prothrombin in the blood, i.e. act as anticoagulants. For this reason, it is not recommended to eat raspberries or raspberry jam during pregnancy, especially in the later stages of gestation, so as not to have problems with bleeding after childbirth.
Remember, we talked about strawberries during pregnancy? Well, regarding potassium, which is 1.5 times more in raspberries than in strawberries, the comments are similar. Potassium activates the production of acetylcholine in the body - a biologically active substance with the help of which impulses from a nerve cell are transmitted further, for example, from neurons to muscles. The more calcium, the more acetylcholine; the more acetylcholine - the stronger the contractions of the muscle tissue of the stomach, intestines and uterus. It is clear that this is dangerous during pregnancy. Although, on the other hand, potassium is very useful for the heart muscle, especially in case of myocardial dysfunction...
Finally, there are raspberries purines (8 mg%) and uric acid (20 mg%), which contribute to the deposition of salts in the kidneys and joints. However, in terms of the content of these, to put it mildly, unhealthy substances, dates, dried apricots, avocados, bananas and strawberries are in first place. And raspberries are in the same row with watermelon, oranges, grapes, peaches and pineapple.
Benefits of Raspberry Jam During Pregnancy
The benefits of raspberry jam during pregnancy are in its vitamins (C, B1, B2, B9, E, P and PP), as well as in its unique set of macro- and microelements. Fresh berries contain 224 mg% potassium, 40 mg% calcium, 37 mg% phosphorus, 22 mg% magnesium, 19 mg% sodium, 1.6 mg% iron. In addition, raspberries contain copper, zinc, cobalt, molybdenum, fluorine and iodine.
However, when cooking jam, most vitamins are destroyed, for example, vitamin C - by almost 80%. To prevent this from happening, you should add a little citric acid during the preparation of raspberry jam, since more vitamin C is preserved in an acidic environment.
And it is best to boil raspberries for no more than 5-6 minutes (and then seal by rolling up) or mash raspberries with sugar without heat treatment (and store in the refrigerator). In the first case, two thirds of all vitamins are preserved, in the second - more than 90%.
B vitamins pass into the liquid part of the jam and are destroyed to a much lesser extent. But niacin (nicotinic acid, vitamin PP) is not destroyed during cooking. This vitamin is necessary for the normal functioning of the adrenal glands and thyroid gland of a pregnant woman and for the growth of the fetus. In addition, vitamin PP promotes active microcirculation of blood, and during pregnancy it improves blood flow in the small vessels of the placenta.
It is also useful to eat raspberries for iron deficiency anemia, since the organic acids contained in this berry promote more complete absorption of iron from food.
We tried to tell you about raspberry jam during pregnancy all the most important. In any case, a couple of spoons of this wonderful jam with tea - for cold ailments - is a much more acceptable option than pills.
[ 3 ]