During pregnancy, nutrition can be confused, especially when it comes to the instructions of eating seafood, here is more explanation to understand facts. Seafood, including fish and cortical fish, can be a major source of protein, iron and zinc, which is the most important nutrients of the growth and development of the fetus, and the fatty acids (omega -3) found in many fish, including Dukoshexino acid (DHA), can also improve child’s brain growth. But some types of seafood, especially predator and large fish such as sharks, Abu Saif, the Royal and Tileyvish, may contain high mercury rates. Although mercury is not a concern for most adults, you should take some special precautions if you are pregnant or plan to conceive. What is the recommended amount? The US Food and Drug Administration (FDA), the Environmental Protection Agency (EPA) and the 2015-220 food guidelines for Americans recommend that pregnant women eat at least 8 ounces and up to 12 ounces (340 grams) of a variety of low -mercury seafood per week, which is about two or three ministries. What food can be eaten safely? Salmon. Anchiah. Herring. Sardine. Shrimp. Permissible water traffic. The Pacific Ocean. Light tuna canned. Consider these precautions: cooking seafood well. Not eating raw fish and cortical fish. Follow and absorb the advice and prescriptions of local fish consulting councils. Here are other sources of fatty acids (omega -3) flaxseed. Dietary supplements. Reward food like dairy and eggs.
Pregnancy and fish: What kinds can be eaten safely?
