Can pregnant women eat loquat fruit?

Generally speaking, pregnant women can eat loquat fruit, but they should follow the principle of moderate consumption. The detailed explanation is as follows:

Loquat fruit is rich in nutrients such as vitamin C, vitamin B6, beta-carotene, potassium, and magnesium, which are beneficial to both pregnant women and the fetus. For example, vitamin C helps strengthen immunity, vitamin B6 helps relieve morning sickness, and minerals such as potassium and magnesium help maintain nerve and muscle function and heart health. Therefore, most pregnant women can consume loquat fruit in moderation.

The seeds of loquat fruit are relatively large and hard; pregnant women should carefully remove the seeds when consuming them to avoid accidental ingestion. Additionally, the seeds contain trace amounts of cyanogenic glycosides, which may cause poisoning if accidentally consumed. Moreover, excessive consumption may lead to elevated blood sugar levels. Particularly for pregnant women in the second and third trimesters, when the fetus grows rapidly, intake of sugar should be controlled to avoid excessive fetal growth and increased risks of difficult labor and cesarean section.

Before eating loquat fruit, it should be thoroughly washed to remove the fuzzy hairs and dirt from the skin, preventing any residual pesticides or bacteria from adversely affecting the pregnant woman and the fetus.