If pregnant women are diagnosed with anemia during hospital check-ups, doctors will usually prescribe some iron supplements. However, for pregnant women, it is preferable to obtain iron through food intake.
During pregnancy, blood volume increases compared to before pregnancy, leading to dilution of the blood. Pregnant women are prone to physiological anemia, with iron-deficiency anemia being the most common. Both the pregnant woman and the fetus require iron, and a deficiency can easily lead to pregnancy anemia or premature birth. Therefore, it is important to pay attention to the intake of iron-rich foods during pregnancy. Various animal livers contain high levels of iron, but consuming them once a week is sufficient. It is also advisable to consume fruits rich in vitamin C or citric acid, such as lemons and oranges, along with these foods to increase the absorption rate of iron in the intestines.
