Women can eat pig’s blood in the early stages of pregnancy. Because pig blood is rich in iron and also contains other trace elements, it can supplement the nutritional needs of pregnant women’s bodies and can play a role in blood and iron supplementation. You should eat more pig’s blood both in the early stage of pregnancy and in the middle and late stage of pregnancy. Because women often suffer from iron deficiency anemia during pregnancy due to the needs of fetal growth and development, they should eat more iron-containing foods during pregnancy. In addition to pig’s blood, you should also eat more beef, lean meat, pork liver, black fungus, celery and other foods, as well as high-protein foods, such as fish, shrimp, chicken and duck.