In spring, pregnant women eat more than three kinds of vegetables. 1. Spinach Spinach originated in Iran and later spread to China, where it is cultivated everywhere. Spinach grows all year round, but spring is the best. Its roots are red and green, slightly sweet and delicious. Spinach is rich in minerals and vitamins, with high nutritional value, especially suitable for pregnant women, children and patients.

2, leek leek contains plant aromatic volatile oil, sulfide, cellulose and other ingredients that are very beneficial to human health, and has the effect of promoting appetite. For the elderly, children and pregnant women, eating more leeks is very beneficial to the health.

3. Lettuce Lettuce, also known as lettuce, can be eaten in a variety of ways, such as raw mixing, frying, sun-salted, sauce-making, etc., and it tastes delicious. Lettuce has a high nutritional value. 500g of lettuce contains about12mg of iron and is rich in calcium, fat and folic acid. Eating lettuce is very helpful for changing teeth. The white serosity in the tender stems of lettuce also has hypnotic effect.