AlmondsJust a quarter cup of almonds can supply your body with a healthy dose of Vitamin E — which is great for your baby’s brain development and can help strengthen your nails and hair.
Related: These are what you should eat to cub hunger pangs during pregnancy BananasThe potassium in bananas can help you avoid pregnancy hypertension and reduce the risk of heart diseases.
Related: Eating yellow-coloured food during pregnancy gives Baby jaundice: True or false? Egg yolksEgg yolks are high in important vitamins and minerals to provide your baby with the nutrients it needs to thrive and develop. Plus, egg yolk contains choline, a mineral that when combined with folic acid reduces the risk of diseases in babies.
Related: These are what Korean women eat during pregnancy KaleKale contains two nutrients vital for pregnancy: folic acid and calcium. Both nutrients prevent birth defects and help your baby’s bones grow better.Lean beefLean beef is a great way to load up on healthy carbs and can reduce the risk of pregnancy complications too. Zinc found in beef can reduce the risk of neonatal infection and increase iron levels in you body.OatmealOatmeal contains so much magnesium that it’s great for building your baby’s bones and teeth. Plus, oatmeal contains fibre that can help regulate your blood sugar levels and blood pressure.QuinoaFilled with protein and fibre, quinoa is healthy and great for keeping you full for longer so not only do you provide for your child, you don’t put on extra calories too.Red bell peppersHigh in Vitamin C and antioxidants, red bell peppers can help strengthen your immune system.SalmonHigh in omega-3 fatty acids, salmon could actually help in boosting your mood and improving your body’s central nervous system.Sweet potatoesEspecially important during the first trimester, sweet potatoes are high in Vitamin A and can provide you with the much needed carbs to fill you up and energise you.YoghurtYoghurt has heaps of calcium, minerals and probiotics to improve your body’s gut bacteria.
A version of this article appeared on Singapore Women’s Weekly.