The dietary requirements of pregnant women change. Eggs are a rich source of nutrition.
Pregnant women have increased needs for key nutrients, including Omega-3 fatty acid, energy, albumen, vitamins and trace elements, including folic acid, calcium, iron and zinc. Eggs can provide these nutrients. For example, eggs are a very good source of folic acid, as a serving of eggs provides folic acid contained in a glass of fresh orange juice.
Nutrition that eggs can additionally provide to pregnant women:
A serving of eggs (2 eggs) can provide 50% of additional energy required during the pregnancy and all albumen additionally required at the same time;
Eggs can provide additional requirements for iron, folic acid, zinc and other nutrients during the pregnancy;
Eggs are also very useful to vegetarian pregnant women, as they provide perfect essential amino acid required for growth and development;
A serving of eggs (2 eggs) can provide over 50% of the daily vitamin B12 requirements during the pregnancy;
A serving of eggs (2 eggs) can 100% meet the additional vitamin B12 requirements during pregnancy;
Omega-3 nutritionally enhanced eggs in diet of pregnant women can significantly increase he level of Omega-3 fatty acid in fetuses, which is significantly beneficial to the eye and brain development of fetuses;
Choline is a nutrient required for normal growth and development of fetal brain cells. During the pregnancy, eggs can provide 100% of choline requirements.
