After pregnancy, it is recommended that pregnant women can eat pig liver in moderation, especially in the middle and late stages of pregnancy, because pig liver is rich in iron, iron content per 100 grams of pig liver is up to about 25 mg, and itself exists in the form of ferrous, also known as heme iron, the absorption rate is relatively better, so pig liver is a good product for iron nourishment, pregnant women often eat pig liver can reduce the risk of anemia, while pig liver contains all 13 kinds of vitamins needed by the human body, of which vitamin A, vitamin D, and B vitamin content are very high, calcium, iron, Zinc, phosphorus, selenium and other trace elements, are also very rich, so the consumption of pig liver can also prevent most of the vitamins and trace element deficiency diseases, pig liver is also rich in protein and lecithin, is conducive to promoting the intelligence and physical development of the fetus.
However, we all know that although pig liver is a kind of high-speed rail, low-carbohydrate, low-fat food, but at the same time the cholesterol content of pig liver is higher, each 100 grams of pig liver contains about 200 mg of cholesterol, but almost in all edible animal liver categories, the cholesterol content of pig liver is still relatively low, so when we need to supplement the nutrients required by the liver, it is still the first choice to eat pig liver, but it should be noted that it is generally recommended to eat pig liver 1 to 2 times a week during pregnancy, and it is best not to exceed 50 grams each time. This ensures an adequate supply of nutrients without worrying about other risks associated with high cholesterol.