Red caviar useful properties
Nutritional value per 100 g of product
Caloric value of red caviar is 245 kcal.
Caloric value of a sandwich with red caviar -110 kcal.
Saturated Fatty Acids 2.4 g
Ash 7.4 g
Cholesterol 310 mg
Water 46.9 g
Vitamins
Vitamin PP( Niacin Equivalent)( PP) 7.8 mg
Vitamin E( TE)( E)) 3 mg
Vitamin C( C) 2.4 mg
Vitamin B2( riboflavin)( B2) 0.42 mg
Vitamin B1( thiamine)( B1) 0.55 mg
Vitamin A( RE)) 450 μg
Vitamin PP( PP) 1.5 mg
Vitamin A( A) 0.45 mg
Mineral substances
Molybdenum( Mo) 4 μg
Fluoride( F) 430 μg
Iron( Fe) 1.8 mg
Phosphorus( P) 490 mg
Potassium( K) 90 mg
Sodium( Na) 2284 mg
Magnesium( Mg) 129 mg
Calcium( Ca) 90 mg
Properties of red caviar:
1. Protein: in its caviar it is 32 g of 100, and it is not digested as meat, - for a long time lying in the stomach, but very quickly, for an hour. And besides, this protein is also "elite varieties", becauseconsists of a full range of interchangeable and irreplaceable amino acids( that is, deficient).Therefore, after eating caviar in the metabolism included a variety of "sleeping" areas. Man feels it as a surge of strength;
2. Iodine: this microelement is very important for the prevention of thyroid diseases;
3. Polyunsaturated fatty acids: they remove from the body fats, which lead to the development of atherosclerosis - a disease of old age. This disease develops in almost all people, but some are faster, others have slower. If there is often caviar, the appearance of atherosclerosis can be delayed;
4. Vitamin A: it is similar in effect to vitamin C( it helps immunity to remove slags, strengthens blood vessels, increases vision), but, unlike it, it is able to accumulate. Therefore, caviar is useful to all those who want to strengthen their immunity, recover faster after illness and strengthen their eyesight;5. Vitamin D: takes part in the formation and strengthening of bones. It is especially useful for pregnant women and nursing mothers for the prevention of rickets in children;
6. Vitamin E: it is also called the sex hormone, since it normalizes the metabolism in the sex glands, and in addition, it rejuvenates the cells and removes the slag from adipose tissue. Therefore, vitamin E is useful for sexual weakness.
Harm of red caviar
Despite the general adoration and numerous useful properties of red caviar, it is necessary to note several important points that should be taken into account when using this food product. So, sodium, which is in red caviar, detains fluid in the body, which leads to disruption of metabolic processes.
Saying these two magical words - red caviar - we first of all imagine a sandwich with aromatic white bread and tender butter, is not it? And do not want to think about the fact that with a sufficiently high caloric content of red caviar in this form, we use a rather heavy( albeit delicious) food for the stomach. Yes, and do not forget: in order not to face the possible harm of red caviar, it must be, above all, of excellent quality.
Falsified red caviar may contain a dangerous preservative - urotropin( E239), it is added to the caviar to extend the shelf life of the caviar. Urotropin is not so bad itself, as the product of its decay - formaldehyde. In acidic medium, as well as under the action of enzymes, urotropine decomposes, forming toxic substances. Already after a couple of months of storage, the E-239 is completely transformed into a high-speed cellular poison - formaldehyde( formalin).Accumulating, it is able to affect the nervous system, liver, kidneys and adversely affects the health of the eyes.
Manufacturers argue that the amount of urotropine in red caviar does not exceed 1 gram per kilogram, and if not eaten with spoons, then this concentration of harmful substance is not capable of harming the body.
How to distinguish real caviar from artificial?
Artificial caviar can be made from algae, alginic acid, salt, dyes, preservatives, food additives. The easiest way to distinguish caviar is to taste. The artificial variant is more salty, in contrast to the natural one. The real eggs burst in the mouth and the salty moisture on the tongue is felt. Natural caviar smells of fish, but moderately, and artificial gives a lot of flavorings.
There is another way. For the experiment, you need to take very hot water( boiling water), throw a few eggs into it. Artificial caviar dissolves in water, and natural caviar can go a little pale.
Red caviar is produced from several species of fish, which are called salmon or salmon. The taste of them is approximately the same and depends no longer on the type of fish, but on the quality of harvesting. But the size of caviar is different. If you read on the bank that inside is pink salmon roe, you will get a classic taste and medium-sized eggs. If it is written on the bank that this is a caviar, know that inside there are the largest peas from all the red calves. If on the label caviar is written sockeye salmon, then the caviar there is small, but also delicious.
It is known that we are given red caviar fish - chum, pink salmon, sockeye salmon, trout and coho salmon. For useful properties and composition, all eggs are almost identical, differing only in size, appearance and taste. For example, the salmon caviar fish is the largest( about 7 mm in diameter) and has a bright red color and a bitter taste. Unfortunately, we will not get acquainted with the taste of these giant eggs, due to the fact that the chinook has long been listed in the Red Book.
In second place in size is the red caviar of chum salmon, which has the correct shape of the ball and bright amber color. Earlier this caviar bore the title of "royal", although its taste is not liked by many, and it is used mainly to decorate dishes.
The most universal red caviar, which is popular with most consumers, can undoubtedly be called pink salmon roe - one of the most prolific fish among salmonids. Light orange eggs of this fish reach 5 mm, while the shell is not very dense.
Red caviar of sockeye salmon practically does not differ from the roe salmon roe, but it is somewhat smaller in size( 4 mm), and it is difficult to find it, due to the mass extermination of this fish species.
Such a noble fish as trout has the smallest caviar, which is only 2-3 mm in diameter. It is noteworthy that the color of its shell varies from pale yellow to rich orange. By the way, recently it is the red caviar of trout that massively enters the consumer market.
Do not forget also about the fish coho, caviar which is not particularly in demand because of its small size and bitter taste. It though is called red, but actually has a burgundy color.
The benefits of red caviar
The benefits of red caviar are easy to explain, since eggs are nothing but a fish egg, which contains everything that nature needs to make the embryo fully developed. However, to get the most benefit, this product does not necessarily have to be in large quantities. A safe dose, in which the benefits of red caviar will not turn into harm, are about 2-3 sandwiches with caviar or 5 teaspoons at one meal.
The use of red caviar in reasonable doses is an excellent preventive agent for increasing immunity. In addition, the use of this gift of the sea has a beneficial effect on vision and helps strengthen bones. Useful properties of red caviar are justified by the ability to improve blood circulation, while significantly reducing the risk of blood clots, and, consequently, the occurrence of cardiovascular diseases.