Can pregnant women eat yellow peaches?

Pregnant women can consume yellow-skinned fruits in moderation, but should control the amount based on their individual physical condition.

Yellow-skinned fruit is a nutrient-rich tropical fruit, rich in vitamin C, B vitamins, organic acids, dietary fiber, and minerals such as potassium and magnesium. Its sour taste can stimulate the secretion of saliva and gastric acid, helping to alleviate nausea and poor appetite during early pregnancy. Dietary fiber also aids intestinal motility and helps prevent constipation during pregnancy. Additionally, flavonoids present in yellow-skinned fruit have certain antioxidant properties that are beneficial to the pregnant woman's metabolism.

However, it is important to note that the sour taste of yellow-skinned fruit may stimulate excessive gastric acid secretion if consumed in large amounts, potentially causing gastrointestinal discomfort. Pregnant women with peptic ulcer disease or gastroesophageal reflux should be cautious and it is recommended not to consume more than 10 fruits per serving. Moreover, yellow-skinned fruit contains a certain amount of sugar; therefore, pregnant women with elevated blood sugar levels or gestational diabetes should strictly control their intake and monitor blood sugar changes. When consuming, it is recommended to choose fresh, unspoiled yellow-skinned fruits, wash them thoroughly, and eat them with the skin. However, excessive consumption of preserved yellow-skinned fruits should be avoided.