Can I eat orange while pregnant?

Oranges are recognized by the FDA and ACOG as a nutrient-dense fruit choice during pregnancy. They provide essential Vitamin C for immune support and iron absorption, along with folate for neural tube development. The primary safety concern involves foodborne pathogens such as Listeria, Salmonella, or Toxoplasma, which may reside on the outer rind. Guidelines emphasize washing the fruit under running water before peeling or cutting to prevent cross-contamination from the surface to the edible flesh. Furthermore, the FDA specifically advises pregnant women to consume only pasteurized orange juice. Unpasteurized juices, often found at juice bars or farmers' markets, may harbor harmful bacteria that pose risks to maternal and fetal health. When handled with standard food safety hygiene, oranges are a recommended component of a prenatal diet, though the high citric acid content may require moderation for those experiencing pregnancy-related gastrointestinal reflux.