Caviar is the s alted roe of some fish, which has many properties and nutritional value. A symbol of culinary luxury, caviar is rich in protein and beneficial fatty acids. Unfortunately, it is also a source of cholesterol and sodium, so not everyone can eat it. Check how caviar has an effect on he alth, what flavor it has and what to eat it with.
Caviaris s alted roe from sturgeon from the Black Sea and the Caspian Sea (beluga, Russian sturgeon, seeder). Caviar obtained from beluga is considered the most expensive caviar in the world.
Beluga roe is characterized by large eggs and has a color from light gray to black. The second best quality is the light brown to brown Russian sturgeon roe, having slightly smaller eggs than the beluga roe.
Caviar may or may not be pasteurized, reducing its culinary and economic value. Nowadays, caviar is also used to describe the roe of other species of sturgeon or salmonids, both wild and farmed.
Salmon caviar is called red caviar and it is cheaper than caviar obtained from sturgeon from the Black Sea and the Caspian Sea.
Caviar is considered to be one of the most expensive delicacies, but this was not always the case. In ancient times, caviar was eaten by poor people, especially fishermen, who fished sturgeon for Roman emperors, killed them, and cleaned them of roe. Caviar gained popularity thanks to Ivan IV and began to be equated with a luxury dish and Russia.
In the past, to obtain caviar, fish were killed, now fish are not killed and given ovulation-inducing hormones, then, under ultrasound observation, they are waited for the fish to produce eggs. The roe is then squeezed out after cutting the urogenital muscle and the fish are released back into the water. Currently, the largest caviar producers are the United States, Iran and Azerbaijan.
Caviar - he alth properties
- caviar as a source of protein
100 g of caviar contains over 26 g of wholesome protein, which is the source of essential amino acids.
- caviar as a source of polyunsaturated fatty acids
Caviar is a product rich infats with a significant predominance of polyunsaturated fatty acids, including omega-3 fatty acids. 100 g of caviar contains 6.541 g of these fats.
Thanks to the high content of polyunsaturated fatty acids, caviar has a beneficial effect on the cardiovascular system: it regulates the work of arteries, prevents blood clots, improves well-being and prevents the occurrence of diabetes and cancer.
- caviar is a we alth of vitamins and minerals
Caviar is a good source of vitamin B12 - the consumption of 100 g of caviar (equivalent to 1 teaspoon) more than 8 times the daily requirement of an adult for this vitamin. Vitamin B12 is involved in the production of red blood cells, prevents anemia and has a positive effect on the functioning of the nervous system. Thanks to the vitamin B12 content, caviar can be consumed by vegetarians to supplement this vitamin from natural sources.
Caviar is also an excellent source of selenium and iron (100 g of caviar covers the daily requirement of an adult for these minerals in over 100%). Selenium improves the body's immunity, is involved in the detoxification of compounds harmful to the body, and iron is involved in the transport of oxygen and prevents the occurrence of anemia.
In addition, caviar contains significant amounts of vitamin B2, vitamin B6, vitamin D and vitamin E, as well as magnesium, phosphorus and calcium.
The high content of vitamin A improves vision functions, reduces the risk of eye diseases and delays the aging process of the skin by increasing collagen synthesis.
Unfortunately, this delicacy is also a source of sodium and cholesterol. Too much caviar in the diet of a he althy person can cause water retention in the body and edema and cholesterol build-up.
Worth knowingCaviar - calories, nutritional values
Per 100 g:
Energy - 264.0 kcal
Protein - 24.6 g
Fats - 17.19 g
- saturated fatty acids - 4.06 g
- monounsaturated fatty acids - 4.631 g
- polyunsaturated fatty acids - 7.405 g
Including omega-3 6.541 g (DHA 3.8 g)
Cholesterol - 588.0 mg Carbohydrates - 4.0 g
Minerals(% of RDA for an adult)
Potassium - 181.0 mg (5%)
Sodium - 1500.0 mg (100%)
Calcium - 275.0 mg (28%)
Phosphorus - 356.0 mg (51%)
Iron - 11.88 mg (119%)
Magnesium - 300.0 mg (75%)
Zinc - 0.95 mg (9%)
Copper - 0.11 mg (12%)
Selenium - 65.5 µg (119%)
Vitamins
Vitamin B1 - 0.19 mg (15%)
Vitamin B2 - 0.62 mg (48%)
Niacin - 0.12 mg (1%) Vitamin B6 - 0.32 mg (25%)
Folates - 50.0µg (13%)
Vitamin B12 - 20.0 µg (833%)
Vitamin A - 271.0 µg (30%)
Vitamin E - 1.89 mg ( 19%)
Vitamin D - 2.9 µg (19%)
Vitamin K - 0.5 µg (1%)
Lutein and zecasanthin - 684 micro grams
Nutritional Value: USDA National Nutrient Database for Standard Reference,% Daily Recommended Intake, based on the NUTR Nutrition Standards, 2022
Caviar - why is caviar worth eating?
Source: x-news.pl/Dzień Dobry TVN
Caviar - contraindications
Caviar is an allergenic product (very often causes allergic reactions in children), therefore it should not be consumed by people prone to allergies
Caviar consumption should be limited by people with arterial hypertension, kidney diseases and high cholesterol levels due to the high sodium and cholesterol content.
Caviar, both from natural environments and from breeding, is characterized by a high mercury content, which may be dangerous for the fetus, therefore it is inadvisable to consume caviar by pregnant women.
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Author: Time S.A
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Find out moreCaviar - what to eat with?
Eating black caviar is a peculiar ritual. It is served in a crystal bowl immersed in crushed ice. This speci alty is put on bread with cutlery made of gold, ivory or mother-of-pearl, so that the caviar does not lose its taste. Caviar eggs should be gently chewed, spread on the palate and washed down with champagne, white wine or vodka.
Caviar is most often served with pancakes, wholemeal bread, toasts or in an egg or in boiled jacket potatoes. Caviar on bread does not spread. This delicacy is also eaten with lobsters, oysters and fish.
Caviar - price, where to buy?
When buying caviar, pay attention to the label to make sure that it does not come from illegal fishing. It is a crime to consume caviar from illegal sources.
Due to the decline in the sturgeon population, the caviar obtained from these fish must haveCITES documents proving that trade in it does not threaten the survival of the species and is sustainable. Additionally, the packaging of legally caught caviar should have a one-time label, which will be destroyed when the package is opened.
In stores, you can find artificially colored lumpfish roe, which are sold under the name caviar, so pay attention to the composition of the product.
Black caviar is a luxury product, for a small package (100 g) you have to pay from 600 to 800 PLN. A cheaper replacement for black caviar is red caviar, which has a similar nutritional value and its price ranges from 40 to 65 zlotys. It is worth remembering that caviar should be consumed immediately after opening the package.
About the authorMarzena Masna, dietitian SOS Diet, dietary catering, WarsawA graduate of dietetics at the Warsaw University of Life Sciences. She gained professional experience in dietary clinics, the Nursery Complex of the Capital City of Warsaw and Warsaw hospitals for adults and children. She constantly deepens her knowledge by participating in conferences on proper nutrition, as well as diet-prevention and diet therapy of diseases. Currently, a dietitian at SOS Diet, dietary catering, where he deals with nutritional advice for clients, creating recipes, preparing the menu and supervising the quality of meals.Read more articles from this author