Is it safe to eat guava during early pregnancy?

In general, it is safe for pregnant women to eat guava during early pregnancy, but it should be consumed in moderation.

Guava is a nutrient-rich fruit containing abundant vitamin C, B-complex vitamins, beta-carotene, potassium, magnesium, iron, and other vitamins and minerals, as well as dietary fiber. These nutrients are beneficial to both maternal and fetal health. Vitamin C helps boost immunity and facilitates iron absorption; dietary fiber helps prevent constipation and maintain gastrointestinal health.

The various vitamins and minerals in guava can meet the nutritional needs of pregnant women during early pregnancy and support fetal growth and development. The sweet-and-tangy flavor of guava may help relieve morning sickness and improve appetite. The iron content in guava helps prevent anemia and maintain normal hemoglobin levels. The dietary fiber in guava promotes intestinal motility, aids digestion, and helps prevent constipation.

Although guava is rich in nutrients, excessive consumption may cause elevated blood glucose levels, increasing the risk of gestational diabetes. If a pregnant woman has gestational diabetes or high blood sugar levels, she should control her intake of guava under a doctor's guidance to avoid blood sugar fluctuations. Guava skins may contain pesticide residues or bacteria, so they should be thoroughly washed before consumption to ensure food safety. If a pregnant woman is allergic to guava or experiences discomfort after consumption, she should stop eating it immediately and consult a doctor.