Meat is an important part of nutrition during pregnancy because of its high protein content. It can be divided into two broad categories: white meat and red meat. Both types have the same composition of fats, proteins, and water. White meat includes poultry, fish, and pork. It has a higher nutritional value and poses less risk for protein-related conditions like gout, so it is highly recommended during pregnancy. Red meat is obtained from cows, goats, sheep, rabbits, and other animals. If eaten in large and frequent amounts, red meat can cause bloating, hypertension, and gout in pregnant women, which could potentially harm the mother and the unborn baby. Meat is a vital source of nutrition and protein, but consuming too much of it can cause more harm than good. For instance, if children eat a lot of meat, it can cause excessive weight gain and obesity, which can also lead to complications, such as diabetes, heart disorders, hypertension, and high blood pressure. Meat high in fat can also cause excessive weight gain in pregnant women. Therefore, meat should only be eaten in minimal quantities and only when properly cooked to avoid infections and diseases caused by bad preparation and handling. It can be prepared in different ways, such as boiling, stewing, frying, roasting, baking, and grilling.