Today, red caviar is considered an unconditional delicacy, not only tasty, but also incredibly useful. She likes adults, but rarely children, which leads to the sacred horror of their parents. The child is simply obliged to eat a sandwich with red caviar - then he will be strong, healthy, stop hurting. Is such concern justified? Is red caviar really so good as to eat it by force, to buy, despite the high price and financial difficulties? Let's find out how important this product is to a person.
Useful properties of red caviar
Red caviar is harvested from salmon, including Chinook salmon, salmon, trout, pink salmon, coho salmon, chum salmon, sockeye salmon. There is no big difference in chemical and food composition between caviar of different fish species, except for the color, size of eggs, taste. Chinook caviar can be called the most valuable, its bright red eggs reach more than 5 mm in diameter, however the fish is listed in the Red Book and is protected from commercial fishing. Large caviar and chum, she often gets caught in a frozen carcass and is a good bonus. Caviar of trout, pink salmon, salmon is smaller and it is most often found on sale. Color can vary from burgundy to red-orange, light bitterness is considered a variant of the norm.
The calorie content of red caviar is 250 calories per 100 grams of product, when you consider that they consume it in small portions, you get a completely dietary meal. Despite its high nutritional value, red caviar is not recommended to eat more than 5 teaspoons per day. It is rich in active substances that should ensure the development of fish embryos, so it should be used in moderation, especially for children and allergies. Red caviar is rich in vitamins, high content such as A, E, C, D, PP, but also contains vitamins of group B, choline, vitamin K. From minerals can be distinguished sodium, phosphorus, calcium, magnesium, iron, zinc, selenium, copper.
Red caviar contains easily digestible protein, which adapts much more quickly to the body than meat or fish protein. It is necessary for a growing body, weakened after an illness, experiencing great physical exertion. In this regard, recommendations to eat red caviar during and after an illness, to give it for breakfast to schoolchildren are justified. High phosphorus content stimulates brain activity, so when you are mentally exhausted, when preparing for exams, it is also not superfluous to eat a couple of sandwiches with red caviar.
Vitamin A, which is contained in red caviar, has a beneficial effect on the organs of vision, and is also a powerful antioxidant. The mineral composition of the caviar contributes to the strengthening of the skeleton of the skeleton, with fractures of the tissue will grow faster due to the presence of bioactive substances. Vitamin K is involved in the blood, so the caviar can be eaten to prevent and combat anemia.
Fatty acids of red caviar are useful for the cardiovascular system, they strengthen it, protect against cholesterol deposits, increase the elasticity of blood vessels. Omega fats perfectly strengthen the immune system, protect the body from the development of bacterial and infectious diseases. Vitamin and mineral complex helps to fight fatigue, stress, depressive moods, adjusts to cheerfulness, causes a surge of strength.
Cholesterol contained in red caviar is considered by some to be the negative quality of this product. But it also has facesetin, which neutralizes its harmful effects and directs it in the right direction - to strengthen the cell membranes of nerve fibers. Red caviar works well as a means to maintain youth and beauty, not for nothing that many well-known cosmetic brands use it to create anti-aging creams, serums, lotions. It makes the skin supple, elastic, provokes the production of collagen, helps to cleanse the epidermis, eliminate pigment spots, freckles, and premature signs of aging. For beauty, red caviar is good to eat, and also to make homemade face masks based on it.
Like red fish caviar will be of great benefit to pregnant women, it will have a good effect on the fetus, supply it with necessary and, most importantly, easily digestible nutrients. But to abuse it and eat for two is not worth it - an allergic reaction may develop. Also, ready-to-eat red caviar usually contains a lot of salt, and its consumption is recommended to be limited in the third trimester of pregnancy in order to reduce the likelihood of edema or eliminate them. During lactation, red caviar is dangerous by an unforeseen reaction of the baby’s organism; this product should be introduced into the mother’s diet gradually, carefully and better no earlier than 4-6 months after delivery.
There are no other specific contraindications to eating red caviar. An obstacle can only be allergy to fish and idiosyncrasy.
