Organ Meats

Organ meats are incredibly high in nutrients, particularly vitamin A. A, D, E, and K, zinc, magnesium, selenium, and B vitamins including vitamin B12 and folic acid are also rich in them.

However, consuming too much vitamin A derived from animals may result in pregnancy complications such as congenital malformations or even miscarriage during the first trimester. It's best to keep your consumption of organ meats like liver to just a few ounces once per week. Choose high-quality meats like grass-fed beef and free-range chicken instead of organ meats, and set the livers aside. In addition, foods like berries, sweet potatoes, dark leafy greens, and legumes can provide a comparable vitamin and mineral profile.