The biggest concern with any vegetable during pregnancy is the risk of toxoplasmosis from soil contamination.
Raw sprouts, including alfalfa, clover, radish, and mung bean sprouts, can harbor harmful bacteria such as E.
While not typically a problem, consuming very high amounts of vitamin A-rich vegetables like carrots or sweet potatoes can lead to vitamin A toxicity.
Raw leafy greens like spinach, kale, and lettuce can also be sources of foodborne illness.
While not a common vegetable, licorice root is often found in foods and herbal remedies.