The World Health Organization (WHO) stipulates that anemia is diagnosed based on the amount of hemoglobin in the body. The normal range varies by age and gender, and anemia is diagnosed in pregnant women with hemoglobin below 110 g/L. Hemoglobin is the main component of red blood cells and consists mainly of iron ions and pearl proteins. The human body is rich in protein reserves but limited in iron content, so anemia in pregnant women is often related to the lack of raw materials for hematopoiesis, and the problem mostly occurs in iron ions, which is commonly known as iron deficiency anemia, and can be corrected by taking oral iron supplements and folic acid. Eat more iron-rich foods, such as black fungus, pine mushrooms, animal liver, lean meat, eggs, oysters, scallops, etc.