During pregnancy, pregnant women should be cautious in their diet, not only to meet the nutritional needs of themselves and their fetus, but also to avoid foods that may cause adverse effects on the fetus. Apricots, a nutritious fruit that contains a variety of nutrients such as vitamin C, vitamin E, potassium, magnesium, etc., have also caused some controversy over whether they are edible during pregnancy because they contain amygdalin.
Amygdalin, a natural cyanide, may be metabolized into hydrocyanic acid under certain conditions, potentially negative and even life-threatening to the fetal nervous system. In addition, the acids in apricots may cause irritation or damage to the teeth and stomach of pregnant women, who are more sensitive and more susceptible to damage when the mucous membranes of the mouth and stomach are more sensitive during pregnancy. If pregnant women suffer from chronic diseases such as diabetes, they should also pay special attention to the intake of apricots because of their high sugar content.
Therefore, although apricots are rich in nutrients, the question of whether to eat apricots during pregnancy needs to be decided according to the specific situation of the pregnant woman and the advice of the doctor. If you have doubts or concerns, it's best to consult your doctor or dietitian for personalized advice and guidance. At the same time, during pregnancy, more attention should be paid to the diversity and balance of the diet to ensure adequate nutrient intake to promote the healthy development of the fetus.