Canned salmon is a pantry staple rich in protein, omega-3 fatty acids, and vitamin B12, while being affordable and shelf-stable, lasting up to six years.
Despite concerns about mercury, canned salmon is considered low in mercury compared to fresh and frozen versions, making it safe for even pregnant women when consumed in moderation.
According to the FDA, canned salmon's mercury concentration averages 0.014ppm, significantly lower than that of fresh/frozen salmon at 0.022ppm, indicating a safe choice.
Pregnant women would need to consume over 53 pounds of salmon weekly to risk mercury poisoning, showing the safety of incorporating salmon into a balanced diet.
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