Pregnant women are generally told to stay away from fish because of the high levels of mercury in their bodies. However, due to the low mercury level in caviar, these fish eggs are generally safe for eating.
Caviar consists of salt-cured fish-eggs, and is an excellent source of several nutrients, vitamins, and minerals. They are especially rich in Vitamin B12, that helps to maintain the neurological health and increase red blood cell formation in the pregnant mother. The Omega 3 in caviar helps to lower blood pressure, reduces blood clotting and the chances of heart burn. Caviar is also rich in calcium and phosphorus, both minerals that aid in the development of strong bones in your baby. However, it is important to eat pasteurized caviar so that any chance of getting infected with listeria bacteria are destroyed. Listeriosis is an infection that can cause miscarriage, premature birth, and even stillbirth. It is also crucial to not exceed the recommended amount for caviar, that is about 6 ounces per week.