16. Codfish
Cod is a nutritious fish with numerous nutritional benefits. It is high in protein and low in fat, making it a good source of protein. Cod is also high in vitamins and minerals, which are necessary for proper bodily function. Steamed, roasted, or grilled fish is one of the greatest ways to enjoy it. It’s also delicious with vegetables or in a curry. Most fish, particularly larger ones, contain mercury. Mercury is harmful in high doses, thus it is advisable to avoid taking too much of it. However, cod does not contain a lot of mercury. This means that for the vast majority of people, eating cod is safe. Consuming reasonable amounts of cod is generally safe and has no negative consequences. Cod, like the majority of fish, contains mercury. Excessive mercury ingestion is hazardous and can lead to neurological and behavioral problems. It may be especially troublesome for children. Fish naturally contain mercury, which they get by eating other fish. Large fish, such as swordfish, tilefish, and king mackerel, may be worth reducing eating. It’s worth noting that albacore tuna has substantially more mercury than canned light tuna. However, cod does not have a high mercury content. As a result, most people should be fine with moderate consumption of cod. In general, pregnant women can take moderate amounts of cod safely. The FDA recommends that pregnant women consume 8–12 ounces (oz) of mercury-free fish each week. A fetus can be harmed by consuming too much mercury. Cod contains less mercury than many other fish. Pregnant women should consume between 8 and 12 ounces of fish each week. Sardines and herring are two further examples of low-mercury fish.
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