Pregnancy often calls for increased nutritional needs, and dry fruits can be a wholesome, easy-to-digest way to add extra vitamins, minerals and energy to a well-rounded prenatal diet, alongside guidance from a healthcare provider.

Dates are traditionally recommended in the later stages of pregnancy across many cultures, valued for their natural energy content and fibre, and are often discussed in traditional practice around preparing the body for labour.

Almonds and walnuts provide healthy fats and folate, both nutrients that are commonly discussed by nutritionists in the context of prenatal nutrition and supporting the developing baby’s needs throughout pregnancy.

Raisins and dried apricots offer iron, a mineral that becomes especially important during pregnancy to support increased blood volume and to help prevent the fatigue often associated with iron-deficient diets.

Portion sizes matter significantly during pregnancy, as dry fruits are calorie-dense, and excessive intake of any single food group is generally discouraged in favour of a varied, balanced diet.

Every pregnancy is different, so what works well for one expecting mother may need to be adjusted for another based on individual health needs and preferences.

As always, expecting mothers should consult their doctor, gynaecologist or a qualified nutritionist about the right type and quantity of dry fruits suited to their individual health needs and trimester.