To ensure the healthy growth and development of the fetus, pregnant women need to supplement various nutrients, and vitamins are indispensable. So what vitamins should pregnant women supplement? Let's take a look with the editor.
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Vitamin A
Vitamin A promotes the growth and development of the fetus and enhances the mother's resistance, with a significant effect in preventing puerperal fever. Pregnant women should supplement 1000 micrograms of vitamin A daily.
Foods rich in Vitamin A: Animal liver, cod liver oil, milk, poultry eggs, walnut kernels, spinach, carrots, pea shoots, rapeseed, water spinach, and fruits like apricots and mangoes.
B Vitamins
B vitamins can prevent miscarriage, premature birth, beriberi, neuritis, and maintain a normal diet. They can alleviate early pregnancy vomiting, aid digestion, increase appetite, and maintain a certain tension in uterine muscles to facilitate a smooth delivery. Pregnant women need to supplement a certain amount of B vitamins daily, especially folic acid. It is best to take 5mg of folic acid orally daily during the first three months of pregnancy.
Foods rich in B vitamins: Animal liver and kidneys, eggs, milk, soybeans, spinach, kelp, peanuts, walnuts, etc.
Vitamin C
Vitamin C can enhance the absorption and utilization of iron, prevent anemia, scurvy, and infectious diseases in pregnant women, enhance the body's resistance to disease, and avoid fetal underdevelopment, miscarriage, or premature birth. It can also make the baby's skin delicate. If the supply of vitamin C is insufficient, the newborn is prone to congenital heart disease and neurological organ defects, and is susceptible to intracranial hemorrhage during delivery. Pregnant women need to supplement 80 milligrams of vitamin C daily.
Foods rich in Vitamin C: Kiwi, strawberries, oranges, lemons, spinach, tomatoes, peppers, etc.
Vitamin D
Vitamin D helps the intestines absorb large amounts of calcium and phosphorus, allowing the fetus's bones to fully develop, and preventing rickets in both the mother and the fetus. Pregnant women need to intake 10 micrograms of vitamin D daily.
Foods rich in Vitamin D: Cod liver oil, eggs, fish, animal liver, shrimp, etc.
Vitamin E
Vitamin E promotes human metabolism, enhances physical vitality, and maintains the normal function of the skeletal, cardiac, smooth muscle, and cardiovascular systems. It is very necessary for pregnant women to ensure an adequate supply of vitamin E. A deficiency in vitamin E may lead to hemolytic anemia in premature infants. Pregnant women should intake 2 milligrams of vitamin E daily.
Foods rich in Vitamin E: Corn oil, peanut oil, sesame oil, lard, pork liver, beef, as well as almonds and potatoes.
Vitamin K
Vitamin K has a blood clotting effect. If there is a deficiency of vitamin K during pregnancy, the miscarriage rate will increase. Due to low prothrombin levels in the pregnant woman's body, she is prone to bleeding, which can easily lead to fetal congenital blindness, delayed intellectual development, or stillbirth. One month before the expected delivery date, pregnant women should eat more foods rich in vitamin K, such as cauliflower, Chinese cabbage, spinach, and lettuce.
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