Why are pregnant women recommended substantial intake of green leafy vegetables in their diet, especially in the 1st trimester ?

Pregnant women are advised to consume substantial amounts of green leafy vegetables because they are a rich natural source of folate (Vitamin B9) [t2][t6]. Folate is an essential nutrient required for DNA replication, repair, and proper cell growth, making it critical for fetal development [t4]. Specifically, adequate intake during the first trimester is vital to prevent neural tube defects (NTDs) like spina bifida, which occur in the early weeks of pregnancy when the neural tube forms [t3][t4]. While chlorophyll is present in these vegetables for plant photosynthesis [c2][c4], it does not serve a primary nutritional role in human pregnancy. Similarly, lecithin and essential fatty acids are not the primary reasons for the specific recommendation of green leafy vegetables in the first trimester compared to the critical role of folic acid in DNA synthesis and congenital defect prevention [t1][t7].

Sources

1. [1] https://medlineplus.gov/ency/article/002408.htm
2. [2] https://ods.od.nih.gov/factsheets/Folate-HealthProfessional/
3. [3] Science , class X (NCERT 2025 ed.) > Chapter 5: Life Processes > QUESTIONS > p. 82
4. [4] Science-Class VII . NCERT(Revised ed 2025) > Chapter 10: Life Processes in Plants > FASCINATING FACTS > p. 143
5. [5] https://www.cdc.gov/folic-acid/about/intake-and-sources.html