Can Pregnant Women Eat Persimmons? There Are These Considerations for Eating Persimmons in Moderation

Persimmon is a common fruit in autumn. Its flesh is soft and sweet, and it contains a variety of vitamins, fructose and minerals. Pregnant women can eat it in moderation. Ripe sweet persimmons have a mild taste. For expectant mothers in good health with stable blood sugar, eating persimmons can help supplement nutrition, increase appetite, and also relieve the common problem of difficult bowel movements during pregnancy.

However, persimmons contain a certain amount of tannic acid and pectin. In particular, raw persimmons that have not been fully de-astringed have a strong astringent taste. Eating a large amount on an empty stomach can easily irritate the stomach and intestines and cause discomfort. Folk wisdom often says that persimmons should not be eaten together with high-protein foods such as crab. Although there is no absolute conclusion, the diet during pregnancy should be prudent, so it is best to stagger the times they are eaten, and not eat too much at one time.

It should also be noted that persimmons have a relatively high sugar content. Pregnant women with gestational diabetes or slightly high blood sugar should control their intake and consult a doctor first if necessary. Expectant mothers with weak stomachs and intestines who are prone to diarrhea should also eat less. Persimmons are somewhat cooling in nature, and overindulging may increase the burden on the body.

When choosing, it is recommended to select fully ripe sweet persimmons with orange-red skin and soft, glutinous flesh, which taste better and are safer. In China, persimmons mostly mature and go on the market in autumn, and astringent persimmons need to be de-astringed before eating. After buying them and taking them home, leave them for a few days to let the fruit soften fully. The flavor is better, and they are also more suitable for pregnant women to eat.