Pregnant women can eat all kinds of fresh vegetables during pregnancy, such as cruciferous vegetables and dark green leafy vegetables with high folic acid content. Common cruciferous vegetables in life include radish, root vegetables, spinach, rape heart, cauliflower, broccoli and so on.

Women with gastrointestinal discomfort such as constipation and indigestion during pregnancy can eat more vegetables rich in dietary fiber and trace elements. Such as celery, carrots, spinach, spring vegetables and so on.

During pregnancy, in addition to eating more fresh vegetables, in order to ensure a balanced nutrition, it is also necessary to eat more foods rich in high-quality protein. Such as milk, bean products, fish, and fresh seasonal fruits.