What vegetables should be eaten during the second trimester of pregnancy for the baby's benefit?

Generally, during the second trimester of pregnancy, it is beneficial for pregnant women to consume vegetables such as spinach, carrots, tomatoes, celery, and asparagus. Moderate intake is recommended. Specific details are as follows:

1. Spinach

Spinach is rich in folic acid, iron, vitamin A, vitamin C, calcium, potassium, and other nutrients that are essential for both maternal health and fetal development. Folic acid helps prevent neural tube defects in the fetus, while iron helps prevent anemia during pregnancy.

2. Carrots

Carrots contain abundant beta-carotene, fatty oils, anthocyanins, and other components that effectively provide sufficient nutrition for pregnant women. They promote the body's absorption of carotenoids and may help lower blood pressure to some extent.

3. Tomatoes

Tomatoes are rich in organic acids, dietary fiber, and various vitamins, which can effectively enhance intestinal motility, helping to prevent severe constipation during pregnancy that might otherwise affect uterine contractions.

4. Celery

Celery is high in calcium, iron, phosphorus, and other trace elements that help maintain a healthy nervous system. It also contains abundant dietary fiber, which can help lower blood pressure and cholesterol levels to a certain degree.

5. Asparagus

Asparagus contains rich amounts of vitamin A, vitamin C, potassium, calcium, magnesium, zinc, and other nutrients, providing essential nourishment for the body and helping to boost immunity.

Pregnant women in the second trimester should maintain a balanced diet, avoid eating only limited types of food, and increase dietary variety to meet the diverse nutritional needs of fetal growth and development. When consuming vegetables, pregnant women should avoid raw or uncooked forms to reduce the risk of bacterial or parasitic infections that could harm the fetus.