Women need a lot of rich nutrition during pregnancy, and eating fresh vegetables and other foods can ensure adequate and balanced nutrition intake. Sweet potato leaves are nutritious, green, smooth and refreshing, and rich in vitamins and other mineral elements needed by the human body, which can provide rich nutrition for pregnant women.

The advantages of pregnant women eating sweet potato leaves are: improving immunity. Sweet potato leaves are rich in mucin and contain flavonoids, which can help pregnant women resist free radicals. In addition, sweet potato leaves contain antioxidants 5- 10 times higher than ordinary vegetables, which can enhance the antioxidant capacity, immune function and disease resistance of pregnant women. Prevention of anemia Sweet potato leaves are rich in vitamins and iron. Pregnant women can take 300g sweet potato leaves every day, which can supplement the iron and vitamins A, C and E needed for one day during pregnancy to prevent anemia during pregnancy. Mingmu sweet potato leaves are rich in vitamin A, which has antioxidant effect and can promote metabolism. In particular, the carotenoid content is three times higher than that of ordinary carrots and more than 600 times higher than that of fresh corn and taro. If pregnant women eat sweet potato leaves, it will help the development of fetal visual nerve.