Why are eggs an important food for pregnant women?

Eggs are a food rich in important nutrients during pregnancy, as they contain proteins, vitamins, and minerals that enhance the mother’s health and support the growth of the fetus.

Eggs provide pregnant women with a good amount of proteins that provide the body with amino acids necessary for the development of the fetus, in addition to choline, which contributes to the growth of the brain and spinal cord and reduces the risk of some birth defects, with the need to be aware that most of the choline is found in egg yolks.

Eggs are also a source of useful calories during pregnancy, as the average egg contains about 70 calories, in addition to being a good source of vitamin D, which supports bone and dental health, strengthens the immune system, and may contribute to reducing the risk of gestational diabetes.

Regarding the recommended quantity, it is recommended that a pregnant woman limit herself to about 3 to 4 eggs per week if her cholesterol levels are normal, while emphasizing the importance of cooking eggs well to avoid the risk of bacterial infections such as salmonella.

Eating eggs may also cause some risks in specific cases, most notably food poisoning or allergies in some women, in addition to the possibility of their effect on cholesterol levels in those who suffer from high cholesterol, which requires consulting a doctor before eating them regularly.