There are no special requirements and restrictions on what green vegetables pregnant women can eat, and generally fresh vegetables can be consumed. Green vegetables contain a lot of vitamin C, dietary fiber, as well as carotene, calcium, zinc, potassium and other trace elements, pregnant women eat is conducive to good health. However, there is no specific limit or requirement as to which kind of green vegetables are good to eat. Generally during pregnancy you can eat more seasonal fresh vegetables, such as cabbage, greens, bean sprouts and spinach, celery and other green vegetables, you can also eat beans, tomatoes or cucumbers and other vegetables, according to the pregnant woman’s preferences and tastes, do not eat a single kind of green vegetables, diversification in order to supplement the variety of nutrients. In addition to eating green vegetables should also eat lean meat, eggs, fish and shrimp, milk products, soy products, animal offal and other foods, with fresh fruit, balanced nutrition is conducive to fetal development.