Effectiveness Of Giving Red Spinach On Increasing Hemoglobin Levels In Pregnant Women In The Second Trimester With Anemia: Literature Review

Abstract

Anemia in pregnancy is a major health problem in developing countries with high morbidity rates in pregnant women. Anemia often occurs due to the lack of iron content in the food, so that the condition of pregnant women experiences a decrease in HB levels of less than 10.5 grams/dL in the second trimester of pregnancy. This study aims to identify the effect of giving spinach vegetables on the incidence of anemia in pregnant women in the second trimester.The research method uses literature search from two electronic databases, namely: Google Scholar and Pubmed which were published between 2018 and 2024. Of the 10 articles used in Rivew's literature, only six show the effect of red spinach consumption on increasing hemoglobin levels in pregnant women. It is hoped that pregnant women who experience anemia or low Hb during pregnancy are advised to consume red spinach vegetables.