Loquat: What the Fruit Is, Nutrition and Seed Safety

A loquat is a small, oval, yellow to orange fruit from an evergreen tree, Eriobotrya japonica, with juicy, sweet-tart flesh and a few large brown seeds. It belongs to the rose family alongside apples and pears, and it is native to China. USDA data put raw loquat at about 47 calories per 100 grams, with some vitamin A and potassium. This guide covers what the loquat fruit is, USDA loquat nutrition per cup, how it compares with apricots and plums, and the safety point that matters most: loquat seeds contain amygdalin and are not food.

Peptide Labs does not sell loquats or loquat products. This article is general nutrition information, not medical advice.

What is a loquat?

The loquat tree is an evergreen with large, leathery leaves. A 2020 study in Food Additives and Contaminants describes loquat as a member of the family Rosaceae whose fruit is quite popular in Japan, and a 2025 review in Food Science and Nutrition notes that it is native to China. Another 2025 review places loquat in the apple subfamily (Maloideae) with apples, pears, quince and hawthorn, plants whose fruit is a pome. Some botanists now prefer a newer name, Rhaphiolepis loquata, so you may see both names in research.

The loquat is not a plum: plums are stone fruits with one hard pit, while a loquat has several smooth seeds in a central cavity, much like an apple core. The fruit is fragile, bruises easily and travels poorly, so in the US you are most likely to find it in home gardens and farmers markets, or canned in syrup.

Loquat nutrition: USDA values per cup

USDA SR Legacy lists Loquats, raw (FDC 169908). The table shows one cup of cubed fruit (149 grams). Percent Daily Values use the FDA Daily Values printed on Nutrition Facts labels. SR Legacy gives no total-sugars value for loquats, so that row is missing rather than estimated.

A single large loquat (20 grams) has about 9 calories and 2% DV for vitamin A in USDA data, so the numbers add up only across several fruits. Plant foods supply vitamin A as provitamin A carotenoids, which is how a fruit registers vitamin A in the database; our beta carotene guide explains how provitamin A works. Unlike citrus, loquat supplies very little vitamin C in USDA data.

Loquat fruit compared with similar fruits

People often compare loquats with apricots because of the similar color. The table lists raw values per 100 grams from USDA SR Legacy.

Loquat is close to apricot in calories, carbohydrate and potassium, a bit lower in vitamin A and much lower in vitamin C. It has more potassium per 100 grams than plums, peaches, mangos or apples in USDA data. Our plums guide, mango guide and apple nutrition guide cover those fruits in detail.

Loquat seeds, amygdalin and cyanide

The seeds are the one part of the loquat that needs a clear warning. The National Cancer Institute describes amygdalin as a cyanogenic glucoside found in the pits of many fruits and raw nuts; when seeds are crushed or chewed, it can release cyanide. Loquat seeds are among them. A 2020 study from Japan measured amygdalin, a related compound called prunasin, and cyanide in 12 samples of powdered loquat seed. Levels varied widely, and the authors found that seven of the 12 samples were at risk of exceeding the short-term safety limit for cyanide.

That limit comes from the European Food Safety Authority (EFSA), which set it in 2016 for raw apricot kernels and confirmed in 2019 that it applies to cyanide from any food source. The practical message is simple: eat the flesh, discard the seeds, and do not grind, roast or blend loquat seeds into powders, teas or smoothies. The same rule applies to apricot, plum and cherry kernels, as our cherries guide explains. If a child swallows crushed seeds or anyone has symptoms after eating them, call Poison Control or emergency services.

What about loquat leaves?

Loquat leaves are sold as herbal tea and in extracts. This article makes no claims about them, and the leaf is a different product from the fruit. If you are considering any herbal product, ask a healthcare provider first, especially if you take medicines, and see our guide to third-party tested supplements for how to check product quality.

Loquat allergy

Loquat is not one of the nine major food allergens that US labels must declare, but reactions are documented. A 2019 paper in the Journal of Investigational Allergology and Clinical Immunology reported allergy and anaphylactic reactions to loquat linked to a Bet v 1 homolog, a protein similar to the main birch pollen allergen, and a 2026 survey from Yamanashi, Japan, studied loquat-induced oral allergy syndrome in school children. Hives, swelling or breathing trouble needs urgent care; for unclear symptoms, see an allergist, and our elimination diet guide explains why testing should be supervised.

How to choose and eat loquats

• Ripeness: ripe loquats are deep yellow to orange, slightly soft and fragrant. Pale or hard fruit is sour.
• Preparing: rinse, pull off the stem end, peel if you like (the skin is thin and edible), then split the fruit and remove every seed and the thin inner membrane.
• Storage: loquats keep only a few days at room temperature and somewhat longer in the refrigerator.
• Uses: fresh, in fruit salads, cooked into jam or chutney, or poached. Canned loquats in syrup carry added sugar, so check the Nutrition Facts label.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Breadfruit: What It Is, USDA Nutrition and How It Is Eaten, Apricots: Nutrition, Benefits, Dried Apricots and Kernel Safety, Plums Benefits: USDA Plum Nutrition, Calories and Pit Safety.