Pregnant women can eat cucumber in moderation, but should not consume it in excess. Cucumber is sweet and cool in nature and has the effect of removing heat, diuretic and detoxification. Cucumber contains malonic acid, which can inhibit the conversion of sugar substances into fat. The young seeds of cucumber contain vitamin E, which is anti-aging and good for the growth of embryos. Cucumber is both a green vegetable and a fruit. It is not only watery, but also has a clear and sweet taste. Cucumber contains fiber, which is useful in promoting the excretion of rotten food and lowering cholesterol. Pregnant women are allowed to eat cucumber, and eating it will not cause adverse effects on the fetus, but care should be taken not to consume too much. If the mother-to-be wants to supplement vitamins by eating more vegetables and fruits, cucumber is not the best choice because it contains less vitamins. Pregnant women who love cucumber should pay attention to eat a little more other vegetables, and should not eat cucumber with peppers, spinach, cauliflower, cabbage, tomatoes, citrus.