Wednesday, January 26, 2022

What can Caviar contribute Nutritionally?

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Considered a luxury item, it has become a typical food for elegant celebrations. But it does not have to be restricted to that situation, even if we have to choose any of the options that are offered in the market. Natural is very expensive, but farmed is more affordable. Substitutes may also be suitable, especially in elaborations more complex than direct consumption. Enjoy all its benefits.

Caviar has been consumed for many years, as healing properties were attributed to it and it was considered to increase strength and endurance. Its evolution transformed it into a high-quality product that is considered distinguished at the tables of prestigious people. Currently, we can find it in the refrigerators of some food centers among fish and their derivatives.

What can Caviar contribute Nutritionally? 1

Caviar is the sturgeon fish roe destined for human consumption. This fish is very old and has survived every disaster imaginable. It is a species native to rivers and lakes in Asia and Eastern Europe. It can measure up to five meters and live one hundred years. There are many varieties (about 25), and those that are fished in the Caspian Sea in Azerbaijan, Iran and Russia are the most used (beluga, sevruga and Russian).

Today, the most wanted is Almas Caviar, produced in Iran. Caviar is a food that most people eat rather little. Perhaps that is why we know that it is a select product, reserved for exquisite palates and solvent pockets, but its composition, in reality, is little known.

What can caviar contribute nutritionally?

Forgetting its price, there are many good properties. The main value of this product is its important protein content, almost 25 grams per 100. It is, therefore, an excellent food to keep in good condition muscle mass and recommended for people who perform intense physical activity.

That is the positive part, but, on the other hand, your total fat level is high and can reach 58% of the total macronutrients. As with fish in general, it must be clarified that many of the fatty acids contained in caviar are polyunsaturated, the healthiest, but the cholesterol index, more than 500 mg. for every 100 grams, they make it inadvisable for people who may suffer from hypertension or heart disease.

Regarding the third group of macronutrients, carbohydrates, they are hardly significant.

The vitamin and mineral content is also remarkable in this food, considered a delicacy since the Middle Ages. Its contribution in iron is significant, important when fighting anemia, in calcium, essential for bone health, in phosphorus and magnesium. Undoubtedly, an excellent combination, which can help to remineralize the body, but the salt content (sodium), if it is real caviar, is really high, 1500 mg / 100 grams and it must be remembered that the excess salt in the diet can be harmful.

As for vitamins, those with a greater presence are A, D (important for good absorption of calcium), E, ​​a powerful antioxidant, and some of group B.

Although excessive intake is probably not the case, knowing its composition, you decide to what extent it is a recommended food or not to maintain your good health.

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