Pregnant women can eat rakkyo to replenish their bodies with vitamins, dietary fiber and other nutrients; however, the amount of rakkyo consumed should be controlled and large quantities should be avoided. Shallot is tasty, tender and juicy, and has a high nutritional value, rich in carotene, vitamin B, vitamin C, dietary fiber and a variety of minerals needed by the human body. Pregnant women can also consume rakkyo to supplement their bodies with a variety of nutrients. However, it should be noted that rakkyo contains allicin, and pregnant women are not recommended to consume large quantities of rakkyo for a long period of time, so as not to increase the burden on the stomach and intestines. Pregnant women should maintain a healthy diet, consume more high-protein and high-vitamin foods, and reduce the intake of greasy, stimulating and spicy foods. And eat regularly and quantitatively, which is conducive to gastrointestinal digestion.