Benefits:

1. Nutrient-rich: Bean sprouts are rich in protein, vitamin C, vitamin E, folic acid, calcium, iron and other nutrients, which are very important for the healthy development of pregnant women and fetuses.

2. Promote digestion: The cellulose in bean sprouts helps to promote intestinal peristalsis and prevent digestion problems such as constipation.

3. Folic acid supplementation: Bean sprouts are a good source of folic acid, which is very important for the development of fetal neural tubes and can prevent fetal birth defects.

4. Antioxidant effect: Vitamin C and vitamin E in bean sprouts have antioxidant effect, which helps to reduce the harm of free radicals to the body.

Disadvantages:

1. Bacterial contamination: Raw bean sprouts may be at risk of bacterial contamination, such as Salmonella or Escherichia coli. Therefore, it is suggested to choose cooked or cooked bean sprouts to ensure food safety.

2. Excessive intake: Excessive consumption of bean sprouts may lead to flatulence, bloating and indigestion. Proper consumption is the key, and it is recommended that the daily intake should not exceed 100g.

To sum up, eating cooked or cooked bean sprouts properly after pregnancy is good for your health, but you should pay attention to avoid bacterial pollution and excessive intake. If you have any other questions about diet or pregnancy, please consult your doctor or professional dietitian.