Eggs are an excellent source of choline, a little-known but essential nutrient that contributes to fetal brain development and helps prevent birth defects. The National Academy of Sciences recommends increased choline intake for pregnant and breastfeeding women. Two eggs – including the yolks – contain about 250 milligrams of choline, or roughly half the recommended daily amount. The National Academy of Sciences recommends that pregnant women consume 450 milligrams of choline per day and that breastfeeding women consume 550 milligrams per day.
In addition to choline, eggs have varying amounts of three other nutrients that pregnant women need most. Eggs are a good source of the highest quality protein, which helps to support fetal growth. Eggs also have a B vitamin that is important for normal development of nerve tissue and can help reduce the risk of serious birth defects that affect the baby’s brain and spinal cord development. The type of iron in eggs (a healthy mixture of heme and non-heme iron) is particularly well-absorbed, making eggs a good choice for pregnant and breastfeeding women who are at higher risk for anaemia.
An adult can consume nearly 300 milligrams. During pregnancy, eating two eggs a day may put you over the recommended amount of cholesterol, and it will not take into account any of the other cholesterol foods you have taken for the day. Eating one to two eggs on most days in a week is not harmful.
If you don't eat enough during pregnancy, your baby is robbed of calories and nutrients, which can result in low-birth-weight or premature infants who are more prone to health problems. ... An average-weight woman should gain about 25 to 35 pounds during her pregnancy.