Nutrition

Tilapia have very low levels of mercury, as they are fast-growing and short-lived, with a primarily herbivorous diet, so do not accumulate mercury found in prey. Tilapia is a low saturated fat, low calorie, low carbohydrate and low sodium protein source. It is a source of phosphorus, niacin, selenium, vitamin B₁₂ and potassium.

Farm-raised tilapia (the least expensive and most popular) has a high fat content, though low in saturated fats. According to research the nutritional value of farm-raised tilapia may be compromised by the amount of corn included in the feed. Short-chain omega-6s in corn accumulate in the fish. The ratio is worse than is found in beef. Widespread publicity encouraging people to eat more fish has seen tilapia being purchased by those with lower incomes who are trying to eat a well-balanced diet.

Exotic species

Tilapia are unable to survive in temperate climates because they require warm water. The pure strain of the blue tilapia, has the greatest cold tolerance and dies at 45 °F (7 °C) while all other species of tilapia will die at a range of 52 to 62 °F (11 to 17 °C). As a result, they cannot invade temperate habitats and disrupt native ecologies in temperate zones; however, they have spread widely beyond their points of introduction in many fresh and brackish tropical and subtropical habitats, often disrupting native species significantly. In the United States, tilapia are found in much of Florida, Texas and a few other isolated areas, such as power plant discharge zones. Many state fish and wildlife agencies in the United States, Australia, South Africa and elsewhere consider them an invasive species.

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