Brussels sprouts are a rich source of iron and folate, making them a good choice for pregnant women. Brussels sprouts even reduce the chances of delivering a premature baby. Moreover, Brussels sprouts are also known to lower the risk of low birth weight in babies and prevent birth defects such as spina bifida.
American Pregnancy Association recommends eating Brussel sprouts as a rich source of vitamin c and folate.
Although called sprouts, these leafy vegetables are actually cruciferous family i.e. the family of cabbages. Hence these are safe to eat during pregnancy, unlike other sprouted vegetables.
When uncooked, Brussel sprouts can lead to gastrointestinal symptoms such as bloating or constipation in some people. Since gastrointestinal issues are common in pregnancy, it is often preferred to eat cooked Brussels. When cooked, the sugars in these vegetables become more easily digestible, meaning, less stressful on the digestive tract.
Read about benefits of eating other cruciferous vegetables such as cauliflower, broccoli, kale, and cabbage here.
American Pregnancy Association