Everyone knows that fish is a healthy food. Children eat smart and adults eat a heart. However, in recent years, due to the pollution of water bodies, the problem of fish accumulating heavy metals has led people to pay attention to the safety of eating fish. For example, methylmercury is a typical heavy metal pollutant that is ingested by fish. It mainly invades the central nervous system and can cause language and memory impairments. The mercury content in the body is slightly exceeded, and the harm to adults is not obvious, but it can destroy the nervous system and cognitive behavior of the fetus and children, affecting intelligence. Therefore, pregnant women, children, and pregnant women must pay attention to reducing mercury intake. In order to grasp the content and regularity of methylmercury in various parts of the fish body, the Nanjing Center for Disease Control and Prevention conducted research on the most common carp in supermarkets and farmers' markets. 400g, 350g, 200g and 100g of squid were marketed and fish, fish skin, fish brain and fish were determined. The greater the age of fish, the more mercury is accumulated in the fish brain and fish skin. The results showed that the mercury content of 200 grams or less of carp, fish, fish, fish skin, fish brain was very low, and the difference was not obvious, both were lower than 0.02 mg/kg, far lower than the national limit (Hg≤0.5 Mg/kg), so you can rest assured that you can eat it. With the increase of fish age, the mercury content of fish and fish did not change significantly, but the mercury accumulation of fish brain and fish skin increased significantly. 350 grams of carp, the fish skin and fish brain mercury content increased slightly; and 400 grams of carp, the mercury content of fish skin than 200 grams below the rise of 5 times, the fish brain's mercury content as much as 20 times. The highest ranking of mercury content is: Fish head> Fish skin> Fish meat> Fish roe. Taking 400 grams of carp as an example, the fish brain has a mercury content of 0.36 mg/kg, which is 20 times that of fish, 15 times that of fish, and 6 times that of fish skin. However, this rule does not apply to salmon below 200 g. When the fish is heated, the mercury content decreases. A comparative study of raw fish and cooked fish found that mercury levels in fish brain, fish skin, and fish can not be reduced with heat. However, after the fish were heated, the mercury content was greatly reduced to below 0.008 mg/kg. 9V Battery Alarm,Alarm Battery,Smoke Alarm Batteries,Adt Alarm Battery Guangdong Isafenest Co.,Ltd. , https://www.isfenest.com
What parts of the fish can not eat