Iron needs rise during pregnancy, and low iron should be monitored for both mother and baby. Prioritize consistent iron sources (red meat, eggs, legumes, tahini, pumpkin seeds) and pair them with vitamin C (citrus, bell peppers). Keep tea/coffee away from main meals and avoid stacking large calcium loads with iron-heavy meals. Many pregnant people still require supplementation, so diet should be coordinated with lab monitoring and clinician guidance.