Can pregnant women eat loquats during the second trimester of pregnancy?

Generally, pregnant women can moderately consume loquats during the second trimester of pregnancy. Detailed analysis is as follows:

Loquats are rich in nutrients such as vitamin B, vitamin C, citric acid, iron, calcium, and sodium, which can provide various essential nutrients for pregnant women. Their sweet and sour taste can stimulate the secretion of digestive juices, enhance appetite, and promote digestion and absorption, making them suitable for relieving symptoms of reduced appetite during mid-pregnancy. At the same time, loquats have effects of promoting saliva production to relieve thirst, moistening the lungs to relieve coughing, and expelling phlegm. They can alleviate discomfort such as sore throat and coughing, inhibit the spread of cold viruses, and enhance the immunity of pregnant women.

However, loquats are cool in nature, and excessive consumption may cause gastrointestinal discomforts such as diarrhea and abdominal pain. It is recommended that the daily intake should not exceed five pieces. Pregnant women suffering from cold-type cough, those with cold constitution, or those with gestational diabetes should consume loquats cautiously, as the cold nature may worsen their conditions, and the high sugar content may cause blood sugar fluctuations.

Pregnant women can mix loquats with yogurt or other fruits to make a salad, which enriches flavor and balances nutrition. At the same time, pregnant women should ensure loquats are thoroughly washed to avoid pesticide residue and control the amount consumed to prevent discomfort from overconsumption.