Iron needs increase during pregnancy because maternal blood volume rises and the developing baby requires more iron. Red meat, chicken, fish, eggs, lentils, chickpeas, beans, spinach, tofu, and dried fruits can support iron intake. Eating these foods with vitamin C-rich options may improve absorption. However, iron deficiency during pregnancy may not always be managed through diet alone. Ferritin and hemoglobin levels should be monitored by a physician, and iron supplementation should be used only when recommended by a healthcare professional.