Caviar

When mentioning such a food product as caviar, the vast majority of the inhabitants of our latitudes involuntarily before their eyes will have a picture with red, black or "overseas" eggplant caviar. Caviar at all times was considered a delicious food. In Soviet times, caviar was a real scarce product that ordinary citizens could afford only on holidays or significant events.

In our time, the situation has noticeably changed and now the shelves of domestic grocery stores are simply breaking from various types of caviar. According to the definition used by the food industry, caviar is a food that is made from pretreated and salted eggs of some species of marine or river fish.

The following most popular and widespread types of caviar are distinguished:



black caviar of sturgeon fish species;

red salmon caviar of fish species;

flying fish caviar (Tobiko caviar);

caviar masago;

halibut caviar;

black beluga caviar;

pink caviar;

white caviar;

cochlea or snail caviar;

silver carp caviar;

capelin caviar;

pink salmon caviar;

pollock caviar;

bream caviar;

pike caviar;

walleye caviar;

cod caviar;

yastycha caviar;

shellfish caviar;

sea urchin caviar;

partial caviar.



In addition to the above classification, caviar is divided into: grainy, yastychny, paus, as well as ternary. There are caviar of the highest, first and second class. Each of the above types of caviar has its own distinctive taste, and besides, consumer parameters. People began to use the distinctive useful properties of caviar in ancient times.

Composition of caviar

The composition of caviar of various species includes at an hour unique natural components that have a positive effect on the state of the human body. Researchers confirm that caviar can be an excellent source of many useful compounds, as well as vitamins. For example, caviar contains protein of natural origin, as well as a large amount of iodine, vitamins of group A, D, as well as E.

Benefits of caviar

Of course, the benefits of caviar lie in the chemical composition of the product. It is worth noting especially the benefits of caviar as a source of polyunsaturated fatty acids indispensable for the human body. These compounds help in the prevention and treatment of atherosclerosis. Many people, learning about caloric values ​ ​ of caviar, begin to think that eating this product can lead to weight gain.

We are in a hurry to please all delicacy lovers. Even despite some fairly high caloric values ​ ​ of caviar of some fish breeds, it does not prevent the product from being classified as dietary. It is all about the unique and naturally balanced chemical composition of the product, which contains a large amount of easily digestible natural protein.

Calf harm

In fairness, it should be noted that caviar can be harmed by uncontrolled consumption of a large amount of food. In addition, pediatricians do not recommend introducing caviar into the diet of children until the age of three.

Caviar can cause quite serious harm to people suffering from individual intolerance to fish and seafood. For this reason, it is worth carefully considering the choice of high-quality caviar, as well as consuming the product no more than once a week.