Pregnant women can not eat rotten vegetables, while fresh vegetables can be eaten by pregnant women, a variety of vegetables can be reasonable with consumption. Vegetable decay can produce nitrite, the human body long-term intake of food containing nitrite may cause cell mutation and induce malignant tumors. In addition, rotten vegetables may be contaminated by a variety of bacteria and viruses, once the mother ingested may produce a variety of digestive symptoms, such as nausea, diarrhea, etc., pathogenic microorganisms may also affect fetal development through the placenta. However, a variety of fresh vegetables can be eaten by pregnant women, leafy vegetables such as cabbage, spinach, etc.; roots and stems such as radish, bamboo shoots; melons and eggplants, such as pumpkins, cucumbers, eggplants and so on. These vegetables are rich in fiber, vitamins and various inorganic salts, etc., appropriate consumption can provide nutrition for mother and child. Different vegetables have different nutritional values, so they should be reasonably matched during pregnancy to ensure a diversified assortment. Pregnant women should wash vegetables with running water before eating them, and washed vegetables should not be left for too long to avoid oxidative damage to vitamins.