What to eat during pregnancy

After becoming pregnant, scientific and balanced nutrition is important for the health of the pregnant woman and the development of the fetus. The diet during pregnancy should follow the principle of nutritional balance, with increased intake of foods rich in protein, vitamins, and minerals.

Protein is the foundation for fetal growth and development. Lean meats, fish, eggs, legumes, and dairy products are all excellent sources of high-quality protein. For example, drinking a glass of milk daily, eating one egg, and consuming fish in moderation can meet the body's needs. Fresh fruits and vegetables are rich in vitamins and dietary fiber; for example, oranges and strawberries are high in vitamin C, which helps to enhance immunity. Green vegetables such as spinach and broccoli provide vitamin K and folic acid, which can help prevent neural tube defects in the fetus. Whole grains such as oats and brown rice contain abundant B vitamins and dietary fiber, which can help relieve constipation during pregnancy. In addition, nuts such as walnuts and almonds are rich in unsaturated fatty acids, which are beneficial for the fetal brain and vision development.

It is important to note that pregnant women should avoid eating foods that may contain parasites or bacteria, such as raw fish and undercooked meat. They should also reduce the intake of foods high in sugar, salt, and fat, maintain a reasonable weight gain, and prevent complications such as gestational diabetes and hypertension.