Calcium, Phosphorus, iron, selenium, protein, folate, vitamins A, B6, B12 and E, panthoteric acid, magnesium and copper.
Avoid eating green mussels while pregnant, due to mercury content and also, if eaten raw or undercooked, you can get bad food poisoning.
Eat green mussels with caution in the postpartum period. If not cooked properly, they can cause nasty food poisoning which can make your body even weaker.
Eat green mussels with caution while breastfeeding. They may contain traces of mercury and can cause food poisoning if not cleaned well or cooked properly.
Green mussels are not suitable for babies under the age of 11 months.