People in China take food as heaven, pregnancy is even more careful, of course, pay attention to much better than not pay attention to. In order to reduce the risk of preterm labor and miscarriage, and to meet the needs of increased hemoglobin synthesis and fetal iron reserves during pregnancy, iron-rich foods should be consumed frequently during pregnancy, and if iron deficiency is severe, iron supplements should be taken under the guidance of a doctor. Animal blood, liver and red meat are rich in iron and have high bioavailability, so they can be supplemented appropriately. Increasing 20~50g of red meat per day in the middle and late stages of pregnancy can provide 1~2.5mg of iron, and weekly intake of 1~2 times of animal blood and liver, 20~50g each time, can provide 7~15mg of iron, which basically can satisfy the need for increased iron during pregnancy. About 600~800mg of additional iron is needed throughout pregnancy. anemic pregnant women in the middle and late pregnancy in the recommended iron pre-pregnancy intake of 20mg/d, should be increased by 4 and 9mg/d respectively, to 24mg/d and 29mg/d. Many people have a hard time estimating the amount of food, and there are also a lot of hospitals prenatal nutrition clinics or organizations that have food comparison charts for their patients, so that’s good. Personally, I also recommend getting food scales as a necessary piece of equipment for your kitchen, in this age of over and unbalanced nutrition, not only does your diet need to be weighed, but your family’s diet does as well.