Folic acid is a class or folid acid-soluble vitamin water. Folic acid is needed by humans in both age children to adults to produce red blood cells and prevent anemia or less blood. For women who are pregnant folic acid needed to prevent babies born prematurely or born with defects such as defects of the brain and nervous system neural tube defects (Neural Tube deffect)
If you are programmed to get pregnant it is advisable to consume foods that contain folic acid at least 4 months prior to becoming pregnant. A recent study proved that women who are pregnant need folic acid or vitamin B-9, so as to reduce the risk of having a baby with the condition that avoid growth disorders including autism or Asperger syndrome. The research also concluded that folic acid can help to stimulate the birth of twins. The research was conducted by a team of Australian origin who proved that pregnant women take folic acid had a 40% chance of having twins compared with pregnant women who rarely consume folic acid. Another benefit of folic acid is able to brighten the skin, maintaining eye health, preventing damage to nerves, increase testosterone levels, prevents clogged arteries, increases a happy mood, to prevent Alzheimer's and other great benefits.
FOODS THAT CONTAIN Folic acid
Folic acid is commonly found in nature naturally, so it is not difficult to find foods that contain folic acid. Raw foods contain folic acid are:
1. Vegetables
Vegetables that contain folic acid include spinach, kale, broccoli, leeks and potatoes.
2. Fruits
Fruits that contain folic acid, namely bananas, oranges, tomatoes, fruit bits, etc..
3. Nuts
Most nuts contain folic acid. Soybeans, beans, peas, peanuts, and other nuts contain folic acid which is quite a lot.
Besides the above turns nutrient folic acid is also found in other foods such as cereals and breads. Cereals and breads contain folic acid which is good for the body.
Caution:
Foods that contain folic acid better eaten raw such as salad conditions, and if it had not cooked cooked it too long because it can reduce the folic acid content. Folic acid is very sensitive to light, oxygen and high temperatures. That is the reason why food should be eaten in a raw state and if cooked not too ripe that folic acid content is not lost
Sources
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