Pregnant women can drink yogurt in moderation. During the fermentation process, some of the proteins and sugars in yogurt are hydrolyzed into small molecules of fatty acids, which improves the absorption rate of its nutrients. Yogurt is similar to fresh milk in terms of nutritional value, and contains a variety of vitamins and calcium in addition to all the nutritional values of fresh milk. The benefits of drinking yogurt for pregnant women are as follows: 1. Enhance the absorption rate: the organic acids in yogurt can promote gastric acid secretion, which can help pregnant women digest and increase the absorption rate of food; 2. Relieve constipation during pregnancy: yogurt contains a large amount of short-chain fatty acids, which can promote intestinal peristalsis, while the growth of bacteria in yogurt can change the osmotic pressure and thus play a role in preventing and relieving constipation; 3. Fermented milk is one of the best sources of calcium for pregnant women, and the fermentation process turns some of the calcium in milk into ionized calcium. Therefore, the calcium in yogurt is more easily absorbed and utilized by the body than milk; 4, prevention of gynecological diseases: yogurt has a certain bactericidal effect, which can reduce many intestinal pathogens, such as E. coli. Also, it can prevent vaginal candida infection.