After pregnancy, various nutritional supplements such as vitamins have been added to one's daily diet. Some products that are good for the fetus and pregnant women will be used to avoid the impact of nutrient deficiency on the fetus during pregnancy. So what should pregnant women eat if they lack iron during pregnancy, relying solely on nutritional supplements? What are the foods that can supplement iron? Let's take a look together below.
What should pregnant women eat to supplement iron?
1. Eat more iron rich foods
From before and at the beginning of pregnancy, it is important to pay attention to eating more iron rich foods such as lean meat, poultry, animal liver and blood (duck blood, pig blood), eggs, etc. Soy products also contain a high amount of iron and have a high absorption rate in the intestines, so it is important to pay attention to their intake. Eat more noodles as the main staple food. Noodles contain more iron than rice and have better intestinal absorption.
2. Eat more foods that help with iron absorption
Fruits and vegetables not only supplement iron, but also contain vitamin C that can promote the absorption of iron in the intestines. Therefore, while eating iron rich foods, it is best to eat more fruits and vegetables together, which also have a good iron supplementation effect. Expectant mothers are advised to consume both eggs and meat at the same time to increase the utilization rate of iron in eggs. Alternatively, eggs and tomatoes can be consumed together, as the vitamin C in tomatoes can increase the absorption rate of iron.
The hazards of iron deficiency in pregnant women
Pregnant women should not suffer from iron deficiency during pregnancy, as it can affect the normal development of the baby in the belly. Iron is the main raw material for producing hemoglobin in the body. Two thirds of the iron in the human body exists in hemoglobin, and the other one-third is stored in the liver, spleen, bone marrow, and intestinal epithelial cells. Reasonable iron supplementation is essential for pregnant women and babies to be healthier.
Furthermore, during pregnancy, the body's demand for iron significantly increases. After pregnancy, the amount of blood in the body will increase by about 50% compared to usual, which can easily lead to physiological anemia. If there is insufficient iron, symptoms of iron deficiency anemia will occur. In order to meet the needs of the pregnant woman and the fetus for growth and development, it is necessary to supplement enough iron during pregnancy to produce more hemoglobin and maintain the normal needs of the body.
Pregnant women require approximately 1000 milligrams of iron throughout their entire pregnancy (an increase of 15% -20% compared to non pregnant women), including 400-500 milligrams for the fetus, 60-100 milligrams for the placenta, 40-50 milligrams for the uterus, 400-500 milligrams for increased maternal hemoglobin, and 100-200 milligrams for postpartum blood loss.
The above is an explanation about what pregnant women should eat for iron deficiency. After reading it, do you have a better understanding? Iron deficiency means anemia, which can have a certain impact on the fetus. However, if discovered in a timely manner and adjusted to one's own body, there should not be any major problems. Combined with medication and food treatment, one should be able to recover their health quickly.
