Pregnant women are at high risk of iron deficiency anemia and need to take iron supplements during pregnancy to meet the needs of fetal growth and development. Iron supplementation includes dietary supplementation and medicinal supplementation, which can be reasonably selected under the guidance of doctors according to their own iron deficiency during pregnancy.1. Dietary supplementation: pregnant women are recommended to eat more iron-rich foods, usually the darker the color of the food, the higher the iron content, and the iron in red animal foods is most easily absorbed by the body. Such as red meat (lean pork, lean beef, lean lamb), animal liver, pig blood, etc. are rich in iron, vegetables such as spinach, rape, celery, fungus, etc., or nuts, dried apricots are also rich in iron. Therefore, there is no need for additional iron supplementation for pregnant women with good nutritional status and sufficient dietary iron sources; 2. Medicinal supplementation: If a pregnant woman has a more serious iron deficiency or anemia, she needs to take iron supplements. Some iron supplements have obvious side effects, such as diarrhea and abdominal pain, so you should not take iron supplements blindly, but choose iron supplements with fewer side effects as prescribed by your doctor, and take them regularly and quantitatively. At the same time, you can take vitamin C during iron supplementation to promote the absorption of iron. In addition, some foods rich in dietary fiber and high calcium, as well as tea and coffee can affect the absorption of iron, and should be reduced during iron supplementation.