A green herb, basil is generally considered to be safe to eat during pregnancy. Why? Because it lays down an array of health benefits for pregnant women with its abundance of vitamins, minerals, and other nutrients. Basil is rich in Vitamin A that aids in the development of the baby’s heart, eyes, lungs, and central nervous system. On the same lines, the mineral manganese helps in forming the bones and cartilage of your baby, simultaneously minimizing oxidative stress and preventing the risk of cellular damage in mothers. It also has a good amount of Vitamin K, which increases the ability of blood clotting. Moreover, the iron and folate content in basil prevents anemia in mothers and neural tube defects in babies. However, it is also believed that the excess consumption of spicy herb can lead to complications like preterm birth and miscarriages. Even the oil Eugenol in basil can lead to dizziness, heartburn, high blood sugar levels, and seizures in certain cases. Therefore, we recommend that if basil is part of your pregnancy diet, make sure that you’re having it in small amounts.