How Many Eggs Can a Woman Eat During Pregnancy?
During pregnancy, eggs are an excellent way to supplement daily nutritional needs. Pregnant women can eat eggs on a daily basis as part of a healthy, balanced diet that includes lots of vegetables, fruit, wholegrains, and a variety of protein-rich foods like eggs, lean meat, chicken, fish, legumes, nuts and seeds, and healthy fats like avocados and olives.
The Heart Foundation suggests reducing your egg intake to 7 eggs per week if you have gestational diabetes or high LDL cholesterol levels.
The Benefits of Eating Eggs During Pregnancy
Eggs contain 13 different vitamins and minerals, omega-3 fat, antioxidants, and are a high source of quality protein, all of which are necessary for the baby’s healthy growth. One egg provides 90% of the increased protein needed for women during pregnancy.
They are also high in choline, a vitamin that, together with other vital nutrients, plays an important role in brain and spinal cord development during pregnancy.