Iron deficiency during pregnancy appears to be a common problem. About 30 mg of iron is required by a pregnant woman, which is double the amount of normal requirement. Iron is necessary for the formation of hemoglobin in blood of both the mother and the child.

The amount of blood increases by 40% during pregnancy. This increase in blood is required to supply essential nutrients for the proper development of fetus. This requires the extra production of hemoglobin in mother's body. The fetus also produces hemoglobin for its blood. This is the reason for iron deficiency anemia during pregnancy.

Excess menstruation (menorrhagia), characterized by loss of abnormal quantities of blood during menstruation is another cause of iron deficiency anemia in women.

Counter Iron Deficiency Anemia the Natural Way with Ayurveda

The single important remedy directed by Ayurveda is intake of green leafy vegetables, nuts, broccoli, beans, whole grain food items, lean meat, poultry, seafood etc. One herb singled out as the best source of easy accumulated iron is muringa leaves.

Moringa (Moringa oleifera) leaves have different nutrients like beta-carotene, Vitamin C, proteins and potassium. Iron is an important nutrient in moringa leaves, which can be cooked like spinach. The leaves can also be dried and powdered to be used in different forms including soups.

Fenugreek, lettuce, spinach, beets and soybeans are essential vegetables you need to include in your diet. Fresh honey is also a source of easily digestible nutrients, which should be made use of.

Milk from cows growing in natural conditions, pomegranate etc are other food sources you can depend on.

Ayurvedic food supplement Chyavanaprash also helps, especially when you take it with warm milk mixed with a dash of turmeric.