Vitamin C during Pregnancy

Vitamin C during Pregnancy

Vitamin C also commonly known as ascorbic acid is an essential vitamin to take during pregnancy. For one, Vitamin C during Pregnancy is important in the manufacture of collagen and secondly it is required in tissue repair and wound healing of both mother and baby. Finally vitamin C assists other nutrients in their functions.

Vitamin C Facts I

• Vitamin C during pregnancy is required to convert folic acid into its active form. It increases the absorption of iron from non-animal foods such as spinach and also plays a role in the storage of iron in major organs e.g. the liver. Vitamin C therefore aids the body in the efficient use of folic acid and iron.


• Vitamin C during pregnancy is important in the production of collagen, which is a type of protein that gives structure to a developing fetus's cartilage, muscles and bones. Collagen holds cells of the skin, gums and tendons together.


• Ascorbic acid stimulates antibodies which help fight infection and illness


• It prevents free radical damage by working as an antioxidant to stall the growth of tumor cells


• Chewable forms can be harmful to tooth enamel in the long run because it is laden with sugar


• Vitamin C is easily oxidized by air; during food processing and cooking this vitamin gets destroyed quite easily


• Healthy intake of Vitamin C during pregnancy gives you the advantage of having a healthy birth weight baby


• A deficiency in Vitamin C during pregnancy can cause periodontal disease which can in turn trigger preterm delivery.


• An adequate level of this water soluble vitamin is absorbed into our system and the excess is flushed out through our urine. 


• The skin of citrus fruits is high in bioflavonoid, a substance that increases the absorption of Vitamin C

Vitamin C Facts II

• Our bodies are incapable of manufacturing vitamin C unlike most other animals. Our bodies are also not able to store this vitamin for long and therefore we need to replenish the stock from our food on a daily basis.


• Ascorbic acid is easily destroyed when exposed to oxygen and made worse by heat and light.


• Vegetables lose the vitamin potency when they are cut, washed and cooked. The same applies to freshly squeezed juices. Since vitamin C supply is sensitive to heat and nutrients also get lost when cooked in water vegetables are best eaten raw, lightly steamed or cooked in a little water to retain the most you can of this vital nutrient.


The recommended RDA (recommended dietary allowance) is 85mg of vitamin C for pregnant females.


Vitamin-C rich foods include vegetables such as broccoli, cauliflower, cabbage, Brussels sprouts, red and green peppers, spinach, sweet potatoes and fruits such as guava, kiwifruit, apples, papaya, citrus fruits, strawberries and melons.