Nutrition During Pregnancy

Tomatoes for pregnant women: tomatoes offers a wide range of health benefits for pregnant women which include prevention of anemia and constipation during pregnancy. It is also a good source of vitamin A and folic acid, vitamin C and antioxidant lycopene which are beneficial to the expecting mother.

Cabbage during pregnancy: it is safe for pregnant women to eat cooked cabbage during pregnancy, but not raw as it is rich in minerals and vitamins which include folic acid, dietary fiber, vitamin B, vitamin C which are all beneficial to pregnant women.

The nuts introduced below are good for the development of the brain of the baby. They are rich in some types of amino acids that form the nervous system of the brain. They are also rich in vitamin B and E that help the intellectual development of the brain.

Barley have a stimulating effect on the smooth muscle of the uterus and can cause contraction of the uterine. This can trigger miscarriage.

In traditional Chinese medicine, eating crab, especially crab leg will cause miscarriage. For this reason, pregnant women therefore should avoid these dish during pregnancy

Corn is very beneficial for the development of the brain and intelligence development of the child.