The Effect of Green Bean Consumption on HB Levels in Pregnant Women
Keywords:
Anemia, Green Beans, Hemoglobin Levels, Pregnancy Nutrition, Pregnant WomenAbstract
Anemia in pregnant women remains a major nutritional problem that can affect the health of both the mother and the fetus. One of the supporting efforts to increase hemoglobin (Hb) levels is the use of local foods that are rich in nutrients, such as mung beans. This study aims to analyze the effect of green bean supplementation on Hb levels in pregnant women. The study uses a quantitative approach with a quasi-experimental one-group pretest–posttest design. The sample consisted of 20 pregnant women with mild anemia selected using purposive sampling. The intervention consisted of providing green beans in an easy-to-consume form for a certain period, accompanied by the consumption of iron tablets as recommended. Hb levels were measured before and after the intervention. Data analysis was performed using a Paired T-test after the data was declared normally distributed. The results showed a significant increase in Hb levels after green bean administration (p = 0.000). The mean Hb level increased from 9.84 g/dL before intervention to 11.70 g/dL after intervention. The conclusion of this study indicates that green bean administration has a significant effect on increasing hemoglobin levels in pregnant women and can be used as a local food intervention to support efforts to prevent and treat anemia in pregnancy.
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