Eating more cabbage for pregnant women is good for the fetus. Chinese cabbage is a popular dish, which is often eaten. Cabbage contains a lot of crude fiber, which plays a very good role in promoting peristalsis of intestinal wall to help digestion and preventing dry stool and constipation. Especially in the middle and late pregnancy, pregnant women are prone to constipation, and eating more cabbage in moderation has a good effect on relaxing bowels. Cabbage is also rich in vitamins, as well as minerals such as calcium, phosphorus and iron, which can help to enhance the body's immunity and improve the body's ability to resist diseases. Chinese cabbage can effectively reduce the level of cholesterol and increase the elasticity of blood vessels, which is a commonly used vegetable. Eating more cabbage in moderation at ordinary times can resist scurvy and increase the elasticity of the skin, making the skin delicate and shiny.

Chinese cabbage is flat and sweet, and rich in nutrients such as sugar, protein, fat, crude fiber, carotene, thiamine, niacin, calcium, iron and phosphorus. Eating Chinese cabbage during pregnancy can supplement a variety of nutrients, which is beneficial to the growth and development of the fetus. Chinese cabbage is rich in calcium, phosphorus and iron, and the fetus can absorb more minerals through the placenta, which is beneficial to the development of fetal nervous system and skeletal muscle. In addition, pay attention to a balanced diet during pregnancy, with a variety of meat and vegetables.