Pregnant women can eat fungus. According to the Food Nutrition Facts Inquiry, every 100g of edible dried fungus mainly contains 265kcal of energy, 65.6g of carbohydrates, 29.9g of crude fiber, 97.4mg of iron, 152mg of magnesium, 247mg of calcium, and 11.34mg of Vitamin E. Therefore, the fungus has a high nutritional value. Pregnant women have a higher demand for calories, protein, carbohydrates and vitamins, and should pay attention to a balanced diet. Pregnant women can consume fungus in moderation. In addition to fungus and other mushrooms such as fungus, other animal foods such as fish, poultry, eggs, lean meat and dairy products, vegetables, fruits, etc. should be consumed reasonably in order to supplement the various nutrients needed for the growth and development of the fetus. When consuming fungus, pregnant women must need to pay attention to food safety issues, fungus can not be soaked for a long time, to avoid the proliferation of bacteria, inducing food poisoning, endangering the health of the mother and fetus.