During pregnancy, the correct intake of vitamins guarantees the regular development of the fetus and the well-being of the mother
Taking vitamins during pregnancy is very important, because they are a valid ally for the regular development of the fetus and the well-being of the mother. Furthermore, a correct vitamin intake reduces the sense of tiredness and weakness, which are frequent during gestation, also counteracting the onset of complications such as anemia, preeclampsia and defects in the spine or birth.
Vitamins for pregnancy
- Folic acid and vitamin B12. The intake of vitamin B9, or folic acid, is essential during pregnancy, because a deficiency of this micronutrient could lead to neural tube defects (for example, spina bifida) and congenital cardiovascular malformations in the fetus. Furthermore, a correct intake of folate reduces the risk of complications, which can affect women in the gestational period, such as preeclampsia. Usually, we recommend supplementing with about 400 mcg of folic acid a day for at least the first trimester of pregnancy, starting a few months before conception, if it has been planned. Foods rich in vitamin B9 are green leafy vegetables, tomatoes, oranges, legumes, whole grains and liver.
Also vitamin B12, or cobalamin, present in foods of animal origin, is an excellent ally in the prevention of fetal malformations.
- Vitamin A. In the last three months of pregnancy, the need for vitamin A increases. Contained in the liver, eggs, dairy products, all yellow-orange fruits and vegetables, such as oranges, apricots, tomatoes, carrots, peppers, pumpkin, as with green leafy vegetables, vitamin A, or retinol, is essential for cell development and fetal growth and strengthens the immune system. However, excessive consumption is not recommended because it could cause fetal malformations.
- Vitamin D. The intake of vitamin D, combined with calcium, is recommended to promote the growth of baby's bones and allow them to build a healthy and strong skeleton. The main dietary sources of vitamin D are egg yolk and some particularly fatty fish, such as salmon or mackerel.
- Vitamins C and E. Vitamin C improves iron absorption and strengthens the immune system. Present in some fruits, such as citrus fruits, strawberries and kiwi, as well as in tomatoes, peppers, cabbage and broccoli, vitamin C should be taken along with mineral salts such as iron, copper and zinc, to prevent the onset of anemia during pregnancy . Furthermore, vitamin E should not be omitted as it is a powerful antioxidant and helps prevent gestosis. For this, it is good that during the nine months of pregnancy, in the diet there is no lack of extra virgin olive oil, whole grains and dried fruit.