Ascorbic acid, daily requirement of the pregnant woman — 100 200 mg/days. Possesses many-sided action: it is necessary for normal development of all elements eggs, participates in a metabolism and supports work of all bodies, raises immunity and working capacity, strengthens walls of vessels and accelerates healing of wounds, prevents bleedings during the postnatal period, reduces risk pre-natal a fruit, reduces risk of a hemorrhage in a brain of newborns. An antioxidant (protects cages from destruction by free radicals). At a vitamin C lack immunity decreases, there is a propensity to an anaemia and premature interruption of pregnancy.
Vitamin C more all contains in fresh vegetables, fruit and berries.
It would be desirable to notice, that vitamin C — very unstable vitamin, perhaps, most unstable of all known vitamins. At its storage in vegetables, fruit and berries quickly decreases (except fresh and a sauerkraut). In 2—3 months of storage in the majority of vegetative products vitamin C half collapses. It even more collapses at thermal culinary processing of products, especially at and cooking when losses reach it of 30-90 %. For example, at cooking of the cleared potato shipped in cold water, 30—50 % of the vitamin shipped in hot water — 25—30 % are lost. At cooking in cabbage soup collapses to 50 % of vitamin C, at suppression — 65—70 %.
For vegetables for cooking should be immersed preservations of vitamin C in boiling water. Vitamin C easily passes in water, therefore potato cooking in a peel cuts vitamin C losses by half in comparison with cooking of the cleared potato.
For a covering of requirement for vitamin C during winter and autumn time for maintenance of a normal course of pregnancy it is recommended or to drink daily on a glass of infusion of a dogrose, or to accept vitaminno-mineral complexes for pregnant women.