Can pregnant women eat preserved olive菜?

Pregnant women can consume preserved olive vegetables, but should do so in moderation and with caution. Preserved olive vegetables are rich in various nutrients, including vitamin C, vitamin E, calcium, iron, and more. Moderate consumption can help provide nutritional support, promote fetal skin and bone development, and their effects of clearing heat and toxins, promoting body fluid production, and relieving cough may help alleviate certain discomforts during pregnancy. However, as a pickled food, preserved olive vegetables have a high salt content. Excessive consumption may lead to elevated blood pressure or edema in pregnant women, increasing the risk of gestational hypertension. Therefore, pregnant women should pay attention to the following when consuming preserved olive vegetables: choose fresh products and avoid expired or spoiled ones; control the amount consumed to avoid excessive salt intake; maintain a balanced diet and consume more fresh vegetables and fruits to ensure comprehensive nutrient intake. If any discomfort occurs, seek medical advice promptly.