What to eat during the first three months of pregnancy

The first three months of pregnancy are a critical stage for fetal organ differentiation and development. At this time, the pregnant woman's diet should focus on precise nutritional supplementation and gastrointestinal adaptation.

Due to the occurrence of morning sickness in many pregnant women, foods should be light and easily digestible, such as millet porridge and yam paste. These kinds of food can reduce the burden on the digestive system while providing necessary energy. Protein intake is essential, and high-quality protein sources such as eggs, tofu, and low-fat milk are recommended. Tofu is rich in soy protein, and eggs contain amino acids similar to those in the human body, making them both excellent choices. Additionally, folic acid supplementation is crucial; eating more dark green vegetables like spinach and canola greens, as well as citrus fruits, can help prevent neural tube defects in the fetus. If necessary, folic acid supplements may be taken under medical guidance.

In addition, nuts are ideal foods during the first trimester. Cashews and pistachios, for example, contain unsaturated fatty acids and various minerals that benefit fetal brain development. However, spicy, greasy, and irritating foods should be avoided to prevent worsening morning sickness. Lychees, longan, hawthorn, and other foods that may stimulate uterine contractions should also be consumed sparingly. A well-balanced diet will lay a solid foundation for early fetal development.