Is crab high in mercury? The good news is that crab is not at all high in mercury. In fact, as fish go, it's very low in mercury, right down there almost at the bottom of the list of high-mercury seafoods. That means that crab should sit very happily on the “what you can eat while pregnant” list.
The good news is that most types of seafood, including crab and lobster, are safe to eat while you're pregnant. Not only is it safe, eating seafood has a lot of benefits for you and your baby.
Crab may be lower in mercury than many other kinds of seafood, but it can still be a concern depending on how it is caught and prepared. Brown crab meat can also have high levels of cadmium, which is toxic if you take in too much. Crab also has a good bit of sodium (376 mgs in a 3-ounce portion).
Fish with lower mercury levels
Examples of fish that contain lower levels of mercury include: shellfish including prawns, lobsters and oysters. salmon.
The Dietary Guidelines for Americans states that to consume those higher amounts, children should only be fed fish from the “Best Choices” list that are even lower in mercury – these fish are anchovies, Atlantic mackerel, catfish, clams, crab, crawfish, flounder, haddock, mullet, oysters, plaice, pollock, salmon, ...
Choose fish and shellfish that are lower in mercury such as salmon, trout, tilapia, cod, sole, sardines, shrimp, oysters, and other shellfish. For the most health benefits, choose fatty fish such as salmon, trout, herring, chub mackerel, and sardines. o These fish have healthy omega-3 fatty acids.
Species of fish that are long-lived and high on the food chain, such as marlin, tuna, shark, swordfish, king mackerel and tilefish contain higher concentrations of mercury than others.
Crustacea (including prawns, lobster and crabs) and molluscs (including oysters and calamari) are not a concern because they generally contain lower levels of mercury and are usually consumed less often than finfish.
So, is crab and other seafood safe to eat during pregnancy? Due to concerns over mercury consumption, there are several seafood products pregnant women should not eat. Fortunately, when fully cooked, crab or imitation crab can usually be eaten in moderation by someone who is pregnant.
Mercury can harm brain development at relatively low levels and can be toxic to adults at high levels. Mercury is found in nearly all fish and is the biggest concern for eating fish. Other pollutants that are sometimes found in fish can cause cancer or other health problems.
Do not eat more than four servings of crab meat per month (one serving per week).
King Crab has many health benefits. Its meat is rich in protein content with more than a 19% of high biological value, highly recommended for athletes, but it is also very interesting for low-calories diets (only provides 91 kcal per 100 grams of consumed product), and also it contains multiple vitamins and minerals.
These bioactive compounds show immunomodulatory, antioxidant, anti-inflammatory and antimicrobial activities. Crabs rank third after shrimps and lobster as seafood delicacies and provide major health benefits when consumed due to presence of proteins, vitamins and unsaturated essential fatty acids.
As long as crab is thoroughly cooked, it is safe to eat 2 to 3 times per week maximum, with a weekly limit of 12 ounces total, says Dr. Valent. However, she encourages her patients to eat the full allotted amount of seafood, if possible, due to the nutritional benefits.
"Pregnant women can enjoy up to 2-3 servings of crab per week, as part of a balanced diet." As far as imitation crab, however, Brownridge notes that while it's low in mercury (and a better choice than fish like tuna, which are high in mercury), it still must be cooked thoroughly.
To avoid harmful bacteria or viruses in seafood: Avoid raw fish and shellfish. Examples of raw or undercooked foods to avoid include sushi, sashimi, ceviche and raw oysters, scallops or clams. Avoid refrigerated, uncooked seafood.
Lowest-mercury fish: oysters, salmon (wild and Alaska, canned or fresh), sardines, scallops, shrimp, squid, and tilapia. A 132-pound woman can safely eat up to 36 ounces per week; a 44-pound child can safely eat up to 18 ounces.
The Dietary Guidelines for Americans recommends that those who are pregnant or breastfeeding eat 8 to 12 ounces (2 to 3 servings) per week of a variety of fish lower in mercury. Fish should be eaten in place of other protein sources, such as some meat and poultry.
Pregnant women can and should be enjoying a lot of different kinds of fish and other seafood. Popular types like catfish, clams, cod, crab, pollock, salmon, scallops, shrimp, tilapia, trout, and canned tuna are all safe fish, healthy fish to eat during pregnancy.
The traditional treatment for mercury poisoning is to stop all exposures. In many cases, chelation therapy is also used. This involves giving a medication (the chelator) which goes into the body and grabs the metal (chelos is the Greek word for claw) then carries the metal out of the body, usually into the urine.
Fish and other seafood are known to have the highest levels of mercury when it comes to food.
Salmon is low in mercury.
Both wild and farmed Atlantic salmon have much lower mercury levels than most other fish species. Farmed salmon has on average, 0.05 micrograms of mercury per gram.
Salmon, Wild-Caught (including canned)
Wild-caught salmon is low in contaminants, including mercury and lead. And some salmon, like pink and sockeye, from well-managed fisheries worldwide (particularly in Alaska), also tick the box for being lower in mercury and lead.
Yes, Pregnant Women Can Eat Salmon and Other Low Mercury Fish. Many Americans do not eat adequate amounts of fish. However, the FDA recommends eating 8 to 12 ounces of fish low in mercury per week.