How to supplement vitamin A during pregnancy

Vitamins play a very important role in the human body, so we all pay attention to our physical condition in daily life, hoping that our bodies will not be deficient in vitamins. For pregnant women, vitamins are also a very important nutrient. Let’s discuss how pregnant women can supplement vitamin A.

It is generally believed that vitamin A supplementation for pregnant women should be mainly based on food, supplemented by medicine. It is very important to supplement vitamin A during pregnancy, especially in the early stages of pregnancy. Pregnant women in the early stages of pregnancy are prone to vitamin A deficiency due to early pregnancy reactions. Because vitamin A is widely present in food, especially in protein food and egg yolk, pregnant women are generally advised to adopt a dietary approach and eat more liver, eggs, lean meat and other foods.

The recommended daily intake of vitamin A for women is generally 4200 international units. Pregnant women need to pay attention to its safe usage to avoid causing fetal malformations. During pregnancy, it is not recommended to increase the initial intake. For breastfeeding women, an additional 2,500 IU can be taken in the first 6 months, and an additional 2,000 IU can be taken in the last 6 months.

An adult only needs to eat about 0.85 lemons a day or just 1/2 carrot, 1 slice of mango or 1 wild rice stem to meet their needs. Therefore, if you can eat normally and are not picky about food, the intake of vitamin A should not be a problem and you don't need to worry too much. For some vegetarians, vitamin A supplement is needed, and the amount used can be determined according to the degree of deficiency.

Foods containing vitamin A include: protein foods, milk and dairy products, eggs, green vegetables, yellow vegetables and fresh fruits. Vitamin A can be supplemented by carrots, tomatoes, persimmons, raw eggs, porcini and beef liver, fish oil, milk, cheese, unsalted butter, broccoli, cauliflower, lettuce, soybeans, green peas, oranges, apricots, sweet potatoes, and apricots.