Garlic can be eaten in moderation during pregnancy. Although garlic is a spicy and stimulating food, it is very beneficial to the health of the body during pregnancy, and as long as the appropriate amount of food is controlled, it usually does not cause stomach pain and other uncomfortable reactions. Garlic has detoxification, sterilization and blood sugar lowering effects. Garlic contains allicin, which has a very good bactericidal and bacterial inhibiting effect and can kill certain staphylococci, fungi, streptococci, etc. to reduce the occurrence of intestinal diseases. Garlic contains sulfur compounds, which can increase the activity of enzymes in the body, enhance the detoxification function of the body, improve the immune response and interfere with the abnormal differentiation of cells, so it has certain anti-cancer effects. Garlic contains an amine substance that can promote the development of fetal brain tissue cells, and vitamin C and vitamin E have the functions of improving the body’s immunity and antioxidant.