What vegetables can pregnant women who underwent IVF eat?

In vitro fertilization (IVF) usually refers to embryo transfer. Pregnant women undergoing embryo transfer can generally consume vegetables such as spinach, oil mustard greens, cucumber, and tomato, which can supplement the necessary nutrients in their bodies.

Spinach is rich in dietary fiber, iron, and various nutrients required by the human body. Appropriate consumption by pregnant women undergoing embryo transfer can supplement the necessary minerals in their bodies and accelerate metabolism.

Oil mustard greens can promote the secretion of digestive juices, enhance appetite, improve liver function, and promote the formation of bile. It can alleviate symptoms of poor appetite and gastrointestinal distension in pregnant women undergoing embryo transfer.

Cucumber is rich in vitamin C and other vitamins, which can enhance the antioxidant capacity of the body. Its sweet taste can also enhance appetite, making it suitable for consumption by pregnant women undergoing embryo transfer.

Tomatoes are rich in organic acids such as malic acid and citric acid, which can accelerate the secretion of gastric juice, facilitate gastrointestinal motility, and improve constipation symptoms in pregnant women undergoing embryo transfer.

In addition, pregnant women undergoing embryo transfer can also consume fungi such as agaric and mushroom, which have relatively rich nutritional value. However, excessive consumption should be avoided to prevent unnecessary harm to the body.