Low hemoglobin during pregnancy is mostly due to anemia, which is mainly related to the increased demand for iron and the increased circulating blood volume of pregnant women: 1. Increased demand for iron: the fetus’ demand for nutrients increases during pregnancy, and if pregnant women do not have a reasonable diet, resulting in malnutrition, which causes a lack of trace elements in the body, resulting in iron deficiency anemia, it will be manifested as low hemoglobin, which is usually supplemented with folic acid, vitamins and iron under the guidance of doctors Under the guidance of doctors, appropriate supplementation of folic acid, vitamins and iron can effectively improve the symptoms of anemia; 2. Increase in circulating blood volume: the increase in circulating blood volume of pregnant women after pregnancy leads to blood dilution, which can cause low hemoglobin during pregnancy, which generally does not require special treatment and can be recovered after dietary regulation. Low hemoglobin during pregnancy can easily lead to fetal anemia and retard fetal development. Therefore, pregnant women should consume more iron-containing foods to supplement iron during pregnancy, such as animal offal, pig’s blood, red dates, milk, egg yolk, spinach, etc., all of which can play an auxiliary role in iron supplementation, or follow medical advice to supplement iron, folic acid, vitamins, etc. to correct anemia. Commonly used iron supplements include dextran iron dispersible tablets, polysaccharide iron complex capsules, and protein iron succinate oral solution, etc. Iron supplements are recommended to be taken after meals and taken with vitamin C to promote iron absorption.