Useful properties of red caviar. Salmon caviar is granular. Red caviar The benefits of red caviar for women

Red caviar is obtained from several species of fish, which are collectively called salmonids or “salmon”. Their taste is approximately the same and depends no longer on the type of fish, but on the quality of the preparation. But the size of the caviar differs. If you read on the can that there is pink salmon caviar inside, you will get a classic taste and medium-sized caviar. If the jar says it is chum salmon caviar, know that inside are the largest peas of all red caviar. If the label says sockeye salmon caviar, then the caviar there is small, but also tasty.

In second place in size is red chum salmon caviar, which has a regular ball shape and a bright amber color. Previously, this caviar was called “royal”, although not many people like its taste, and it is used mainly to decorate dishes.

The most versatile red caviar, which is in demand among most consumers, can undoubtedly be called pink salmon caviar - one of the most prolific fish among salmon species. The light orange eggs of this fish reach 5 mm, while the shell is not very dense.

Red sockeye salmon caviar practically does not differ in taste from pink salmon caviar, but it is somewhat smaller in size (4 mm), and it is difficult to find due to the massive extermination of this type of fish.

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 deep orange. By the way, recently red trout caviar has been entering the consumer market en masse.

Let's not forget about the coho salmon fish, the caviar of which is not particularly in demand due to its small size and bitter taste. Although it is called red, it is actually burgundy in color.

The benefits of red caviar

The benefits of red caviar are easy to explain, since caviar is nothing more than a fish egg, which contains everything necessary that nature provides for the embryo to fully develop. However, to get the maximum benefit, this product does not have to be eaten in large quantities. A safe dose, at which the benefits of red caviar will not result in harm, is considered to be about 2-3 sandwiches with caviar or 5 teaspoons per meal.

Eating red caviar in reasonable doses is an excellent preventive measure for boosting immunity. In addition, the use of this gift of the sea has a beneficial effect on vision and helps strengthen bones. The beneficial properties of red caviar are based on its ability to improve blood circulation, while significantly reducing the risk of blood clots and, consequently, the occurrence of cardiovascular diseases.

Nutritional value per 100 g of product
The calorie content of red caviar is 245 kilocalories.
The calorie content of a sandwich with red caviar is 110 kilocalories.
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 (TE)) 3 mg
Vitamin C (C) 2.4 mg
Vitamin B2 (riboflavin) (B2) 0.42 mg
Vitamin B1 (thiamine) (B1) 0.55 mg
Vitamin A (VE) (A (VE)) 450 mcg
Vitamin PP (PP) 1.5 mg
Vitamin A (A) 0.45 mg
Minerals
Molybdenum (Mo) 4 mcg
Fluoride (F) 430 mcg
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 caviar there are 32 g of it out of 100, and it is absorbed not like meat - lying in the stomach for a long time, but very quickly, within an hour. And besides, this protein is also of “elite varieties”, because... consists of a full range of non-essential and essential amino acids (that is, deficient ones). Therefore, after eating caviar, various “sleeping” areas are included in the metabolism. A person feels this as a surge of strength;
2. Iodine: this trace element is very important for the prevention of thyroid diseases;
3. Polyunsaturated fatty acids: they remove fats from the body, which lead to the development of atherosclerosis - a disease of old age. This disease develops in almost all people, but in some it develops faster, in others - more slowly. If you eat caviar often, the onset of atherosclerosis can be delayed;
4. Vitamin A: its effect is similar to vitamin C (helps the immune system remove toxins, strengthens blood vessels, improves vision), but, unlike it, it can accumulate. Therefore, caviar is useful for everyone who wants to strengthen their immunity, recover faster from an 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, as it normalizes metabolism in the gonads, and in addition, rejuvenates cells and removes toxins from adipose tissue. Therefore, vitamin E is useful for sexual weakness.

Harm of red caviar

Despite the universal adoration and numerous beneficial properties of red caviar, one cannot fail to note several important points that should be taken into account when using this food product. Thus, sodium found in red caviar retains fluid in the body, which leads to disruption of metabolic processes.

When we pronounce these two magic words - red caviar - we first of all imagine a sandwich with fragrant white bread and delicate butter, right? And I don’t really want to think that, given the relatively high calorie content of red caviar, it is in this form that we eat quite heavy (albeit very tasty) food for the stomach. Yes, and don’t forget: in order not to encounter possible harm from red caviar, it must, first of all, be of excellent quality.
Falsified red caviar may contain a dangerous preservative - methenamine (E239); it is added to caviar to extend its shelf life. Hexamine itself is not so much harmful as its breakdown product - formaldehyde. In an acidic environment, as well as under the action of enzymes, methenamine decomposes, forming toxic substances. After just a couple of months of storage, E-239 completely turns into a fast-acting cell poison - formaldehyde (formalin). As it accumulates, it can damage the nervous system, liver, kidneys and negatively affects eye health.

Manufacturers claim that the amount of urotropine in red caviar does not exceed 1 gram per kilogram, and if you do not eat it with spoons, then this concentration of a harmful substance is not capable of causing harm to the body.

How to distinguish real caviar from artificial one?

Artificial caviar in production can be made from algae, alginic acid, salt, dyes, preservatives, and food additives. The easiest way to distinguish caviar is by taste. The artificial version is more salty, unlike the natural one. Real eggs burst in your mouth and you can feel the salty moisture on your tongue. Natural caviar smells like fish, but in moderation, while artificial caviar smells strongly of flavorings.
There is another way. For the experiment, you need to take very hot water (boiling water) and throw a few eggs into it. Artificial caviar dissolves in water, and natural caviar may turn a little pale.

Red caviar is a favorite delicacy of many Russians. How is red caviar beneficial and why do our compatriots all over the world love it? Let's talk about this in detail.

Red caviar is a nutritious, valuable product obtained from fish of the Salmon family. There are many varieties of the delicacy (pink salmon, salmon, trout, chum salmon, and sockeye salmon caviar). It is believed that the bright red caviar of sockeye salmon is lower in quality than pink salmon (light orange).

Red caviar is a nutritious product.

It is especially valued for its rich composition of nutrients.

• Proteins 30-35 grams per 100 grams of product. Allows you to replenish 60% of the daily needs of the human body.
• Fats up to 15 grams. This is approximately 12-15% of your daily fat intake.
• Vitamins (A, E, PP, B, C) are necessary for the normal functioning of all systems.
• Useful minerals and elements (phosphorus, magnesium, sodium, iron, selenium, fluorine, potassium, calcium, molybdenum). Interestingly, 100 grams of fresh caviar provides 170% of the daily value for sodium and 50% of the daily value for phosphorus.
• Quite a large amount of lecithin. This phospholipid has a hepatoprotective effect and improves liver function.

And the product contains fatty acids in sufficient quantities. But, unlike salmon steaks and fillets, eggs do not contain a really large amount of acids. Therefore, you should not consider the delicacy as a storehouse of omega-3 or omega-6 acids. They are able to saturate the body with these substances, but in moderation.

The calorie content of the product exceeds the norm. Each type of caviar has its own calorie content. For example, salmon caviar contains almost 247 calories, and sockeye salmon caviar contains 253 calories. Protein red caviar (bred artificially) is suitable for dietary nutrition, because it contains only 65 calories.

Beneficial properties of red caviar for women

Salmon caviar is highly valued by the fair sex.

This product has many positive properties:

• prevents the aging of the body, slows down the process of removing moisture from the skin.
• has a beneficial effect on the nervous system.
• improves well-being on critical days. Helps relieve symptoms during PMS and menstruation.
• the product has a strengthening effect on the walls of capillaries, which helps normalize the condition of the vascular network on the legs. And after wearing high-heeled shoes, this effect is extremely important.
• The deficiency of phosphorus and calcium is replenished, the condition of bone tissue improves. The risk of fractures, osteochondrosis and osteoporosis is reduced.
• Iodine, which the product is rich in, ensures normal functioning of the thyroid gland.
• strengthens the immune system, improves immunity.
• has a positive effect on female beauty. Makes nails strong and healthy, and hair shiny and smooth.
• The iron contained in the product helps transport hemoglobin and saturate all cells with oxygen.

What is useful for pregnant women

During the period of bearing a child, red caviar for pregnant women has a beneficial effect on the body. A complex of vitamins, minerals and proteins ensures the harmonious growth and development of the fetus in the womb.

IMPORTANT! Since salmon caviar is an allergen, you should consult a specialist before consuming it. The doctor will tell you whether you should eat the delicacy and how to do it correctly.

In what quantities is caviar useful?

Daily consumption of red caviar is impossible for all residents, since its cost is quite high. But almost everyone can afford a sandwich with butter and caviar a couple of times a month. Despite this, it is worth consuming the delicacy thoughtfully, without excessive fanaticism.

The normal amount of food eaten per day is 1 tsp. for a child and 2 tsp. for an adult. You should not overuse caviar, as the product is quite salty, and excess salt has a negative impact on health. And a large amount of caviar consumed can provoke the development of food allergies.

What foods does red caviar go with?

The salmon delicacy goes well with many foods. Among them: butter, white bread, pita bread, pita bread, greens, seafood, sea and river fish, eggs, mayonnaise. Red caviar is a common ingredient in cocktail salads, sandwiches and sushi.

Classic dishes with red caviar in Russia are sandwiches with butter and seafood salad. Neutral oil and seafood highlight the taste of caviar. Eating the dishes gives you truly tremendous pleasure.

Contraindications for use

Despite all the benefits, the product has contraindications. Some features of caviar (large amounts of salt, allergenicity, preservatives) do not have the best effect on health.

You should refrain from eating caviar in the following cases:

• People suffering from diabetes, due to the product’s ability to increase sensitivity to insulin drugs.
• In case of renal failure, since the body will not be able to remove protein breakdown products.
• With severe atherosclerosis.
• For gout, since the clinical manifestation of the disease is kidney damage.
• People prone to allergies or individual intolerance to the product.
• Children under 3 years of age.
• For gestosis during pregnancy.
• People suffering from obvious and hidden edema.
• For moderate or severe obesity.
• For chronic heart diseases.
• With high blood pressure.

How to properly store the product

Storing the delicacy is an important and necessary issue. Sometimes, storage standards are violated, which leads to spoilage of the product, the use of which can negatively affect well-being and health.

Requirements for storing caviar:

1. The product is stored in tin or glass factory jars for no more than a year.
2. The product is stored in plastic vacuum containers for about six months.
3. The delicacy is stored by weight in a sterile container for about 5 days.
4. The opened product is consumed within 24 hours.

The delicacy is stored only in the refrigerator. It does not tolerate high temperatures or changes. It is better to store a container with red caviar on the bottom shelf of the refrigerator, away from the door.

IMPORTANT! The delicacy can be frozen. With proper shock freezing, the product will not lose its taste, and the benefits of caviar will remain at a satisfactory level. It is necessary to defrost caviar only in the refrigerator so that it does not spoil.

Salmon caviar (red caviar) has long been famous for its increased popularity among people of different classes. And if now it is consumed as a delicacy, then in the past residents of the Far East even fed sled dogs with this product - it was believed that it was this product that gave the dogs strength to resist stress and cold.

Well-known collective names for several different species of salmonids are salmon and trout.

Recently, red trout caviar has been coming to the market in large quantities - the eggs reach a size of only 4 mm and are colored from amber-yellow to bright red. Chinook salmon caviar is very large - the diameter of one egg is 7 mm, they have an impeccable shape and are pleasant to the taste. But the fact is that it is unlikely that anyone will be able to try such caviar - Chinook salmon is listed in the Red Book and is considered an endangered species of salmon.

Pink salmon can easily be called the most prolific fish - the eggs are 5 mm in size, have an orange color and there is no bitterness in the taste.

Chemical composition and calorie content of red caviar

Nutritional value 100 g:

• Calorie content: 252 kcal
• Proteins: 24.6 g
• Fat: 17.9 g
• Carbohydrates: 4 g

• Ash: 6.5 g
• Water: 47.5 g
• Cholesterol: 588 mg
• Saturated fatty acids: 4.06 g

Vitamins:

• Vitamin A: 0.271 mg
• Vitamin A (VE): 271 mcg
• Vitamin B1 (thiamine): 0.19 mg
• Vitamin B2 (riboflavin): 0.62 mg
• Vitamin B5 (pantothenic): 3.5 mg
• Vitamin B6 (pyridoxine): 0.32 mg
• Vitamin B9 (folate): 50 mcg
• Vitamin B12 (cobalamins): 20 mcg
• Vitamin D: 0.1724 mcg
• Vitamin E (TE): 1.89 mg
• Vitamin K (phylloquinone): 0.6 mcg
• Vitamin PP (Niacin equivalent): 0.12 mg
• Choline: 490.9 mg

Macronutrients:

• Calcium: 275 mg
• Magnesium: 300 mg
• Sodium: 1500 mg
• Potassium: 181 mg
• Phosphorus: 356 mg

Microelements:

• Iron: 11.88 mg
• Zinc: 0.95 mg
• Copper: 110 mcg
• Manganese: 0.05 mg
• Selenium: 65.5 mcg

It’s worth making a reservation right away: no matter what kind of fish “gave” the caviar, the composition of the product will be almost the same. Red caviar contains almost the entire periodic table, including a line of B vitamins, iron and phosphorus, vitamins PP and E, sodium and magnesium with calcium. Red caviar contains a large amount of cholesterol, and contains some ash and some saturated fatty acids.

Red caviar is very high in calories - about 250 kcal per 100 g of product. Therefore, the product cannot be named.

Red caviar - the benefits of a delicacy

If we analyze the benefits of the product in question, then you just need to understand what an egg is - it is, after all, a fish egg, which contains all the necessary substances for the normal development of the embryo. How high do you think the probability is that nature will not take something into account and make a mistake?

Red caviar contributes:

• increase and strengthening - this product is strongly recommended to be included in the diet of patients in the postoperative period, when receiving radiation therapy;
• improving vision;
• strengthening the walls of blood vessels, increasing their elasticity;
• prevention of blood clots in large and small vessels;
• strengthening bones.

Red caviar can serve as a prevention of cardiovascular diseases - this product is very useful to eat regularly after the age of 40, with diagnosed vascular and heart diseases.

What is the harm of red caviar?

Despite the fact that the product in question is recognized as very useful, it is not at all necessary to consume it in large quantities - it is enough to eat 2-3 small delicacy sandwiches or 5 teaspoons (without top, without a slide) of caviar daily to obtain the required amount of vitamins and minerals .

Red caviar does not cause any specific harm to the body, but it should be borne in mind that it contains a large amount of sodium. This mineral substance, when accumulated in large quantities in the body, contributes to the disruption of metabolic processes. And if you prefer sandwiches with butter and delicacy, then immediately prepare for fasting days - this combination of high-calorie red caviar and butter leads to accumulation.

How to choose the right red caviar?

The product in question is sold in different packaging, so many are interested in the question of the rules for choosing a truly high-quality product. In addition, this delicacy is not cheap, and it would be a shame to purchase rotten or downright tasteless caviar for the holidays.

How to choose the right red caviar in tins?

Try not to buy such a product at all! In the best case, you will find second-grade eggs inside - small, stuck together and crushed, and in the worst case, you will be struck by an amber that indicates the rottenness of the caviar.

If there are no options, then pay attention to the following nuances:

• the date of preservation of red caviar should be stamped on the lid;
• Salmon spawning lasts from July to September, so high-quality caviar must be processed and packaged in October;
• shake the jar - no gurgling sounds should be heard.

How to choose the right red caviar in a jar?

Better than tin, but not the best choice. And yet:

• turn the jar over - the caviar should not immediately slide down, ideally 3-5 eggs will fall onto the lid;
• there should be no liquid in the caviar - its presence indicates the use of vegetable oil by an unscrupulous manufacturer;
• be sure to study the place of manufacture of the product and give preference to factories located in the Far East and Kamchatka with the Kuril Islands.

How to choose the right red caviar by weight?

This will be the smartest purchase. Firstly, you can try the product - the eggs should not stick to your teeth, have a thick film and a bitter aftertaste (this only applies to pink salmon caviar; this taste is typical for coho salmon and trout with salmon). Secondly, you can safely demand quality certificates from the seller. Thirdly, it is possible to verify the freshness of the caviar - according to the documents, it must be supplied to the retail chain no earlier than 5 days ago.

This product has always been considered a delicacy. It is quite easy to purchase salmon eggs these days, but they are an expensive product and the quality of many products does not justify their cost. Therefore, you should learn everything about the value, benefits and dangers of red caviar. There were times when residents of the Far East did not value red caviar and did not know how nutritious it was, so they fed sled dogs with it - today it is difficult to imagine such an attitude towards caviar.

The first who began to prepare caviar were the Japanese, after which this dessert spread to Russia, but for the central part of our state it was almost inaccessible, as it quickly spoiled. But with the establishment of production, red caviar quickly gained popularity not only in Russia, but also in other countries of the world.

• Necessary for the prevention of rickets. Red caviar contains a lot of vitamin D, which is the main product that prevents the development of rickets in children. This vitamin is produced in the body independently under the influence of sunlight, but despite this, there is often a lack of antirachitic factor. Therefore, vitamin D must be extracted from various foods. The most common source of this substance is fish oil, but salmon caviar is much tastier and more enjoyable, and no less healthy;
• Nourishes nerve cells with energy. Red salmon caviar is rich in lecithin, which has a beneficial effect on the functioning of the nervous system, improving brain activity. The polyunsaturated fatty acids contained in this product also ensure proper brain function, and acetylcholine strengthens memory. Salmon caviar has a balanced composition of vitamins, proteins and fats, so it is especially necessary for people who lead an active lifestyle and require increased nutrition. The substances that make up a fish egg, when broken down, release an abundance of energy, replenishing the exhausted body of a person who has undergone a serious operation or illness with vital forces;
• Increases potency in men. Regular consumption of caviar improves the condition of the male reproductive system, and its nutritional elements restore reproductive functions and stimulate the production of sex hormones;
• Contains a large amount of protein. Red caviar is a real fish egg, rich in all vital components in concentrated form, which in small doses ensure the full development of the embryo and the normal functioning of an adult;
• Used to strengthen the human immune system. This is explained by the presence in the product of vitamins A, B, C, D and E, as well as mineral compounds such as magnesium, zinc, potassium and sulfur, the lack of which leads to weakening of the body, lethargy and its vulnerability to colds and viral diseases;
• The advantage of red caviar over other seafood lies in the large amount of calcium it contains.
• Therefore, people who regularly consume this delicacy strengthen their bone tissue, helping to prevent many diseases of the musculoskeletal system. In this regard, caviar is necessary for pregnant women and children; Stimulates the functioning of the cardiovascular system.
• Experts call the presence of cholesterol in red caviar a disadvantage, but it is an important component for nervous tissue and cell membranes.
• Cholesterol is harmful only in excess quantities; moreover, this product contains lecithin, which immediately neutralizes this substance; Improves vision.
• This is explained by the presence of vitamin A in the delicacy, although in order to prevent diseases of the visual organs, it is recommended to consume other products, for example, which contain much more vitamin A; Neutralizes the development of cancer cells.
• Lysine, which is part of red caviar, has been proven in numerous studies to be beneficial for the prevention of cancer, while this product does not harm the patient’s body. The effect of lysine is enhanced by vitamin C and other unsaturated fatty acids that have antioxidant properties; Contains proteins and fats that are easily digestible by the body.
• In this regard, red caviar is often included in weight loss diets for obese people. It is considered a lean product; Improves the condition of the skin and accelerates the treatment of a variety of skin diseases.
• By consuming salmon eggs internally, you can increase the effectiveness of treating skin diseases such as psoriasis, eczema and dermatitis. A lack of vitamins A, D and E in the body, which are abundant in caviar, is the cause of old age and unnatural skin color, brittle hair and nails; Consists of polyunsaturated fatty acids vital for the body.

Harm of red caviar

Contained in large quantities in caviar, fatty acids provide prevention of Alzheimer's disease, asthma, eczema, cardiovascular diseases, psoriasis, cancer and cardiovascular diseases, obesity and depression.

• The negative effects of this product are quite rare, especially if a person does not have severe allergic reactions to seafood. However, you should not get too carried away with red caviar, since, despite all its beneficial qualities and the universal love of consumers, like all other food products, it has contraindications for its excessive consumption. The salt contained in salmon caviar in excess can retain water in the body.
• This, in turn, provokes disturbances in the functioning of the kidneys and metabolic processes; In moderate quantities, red caviar helps get rid of obesity, but in combination with and (and this is the form we are used to eating it) it becomes heavy food that is very difficult for the stomach to digest;
• Like other seafood, it absorbs harmful substances contained in water. If the fish was obtained from environmentally unfavorable areas, then the caviar may be rich in mercury and other toxins. Although it is salmon fish that contain the lowest concentration of harmful chemical compounds, unlike;
• Poor quality red caviar is hazardous to health. It is very important that this delicacy is of high quality. Before being sold on store shelves, caviar must undergo a long and thorough processing process. But not all producers are conscientious; many of them are poachers who do not have special enterprises and resort only to preservation and salting recipes available to them. Red caviar prepared using the wrong method contains methenamine, a preservative that is hazardous to health and extends the shelf life of the product. But it is not so much urotropine that is harmful as formaldehyde, which is a product of its breakdown. Under the influence of enzymes and in an acidic environment, methenamine decomposes and creates toxins, and after several months of storage it turns into cellular poison - formaldehyde. Accumulating in the body, it damages the nervous system, kidneys, liver and eyes.

The most delicious and tender snack has been a favorite dish in many countries for centuries. The benefits and harms of red caviar depend on the quality of the product and the quantity of its consumption. A safe dose of the delicacy is to take no more than five teaspoons or 2-3 sandwiches with caviar daily.

Red caviar is a by-product of the harvest of commercial fish of the salmon family. Once upon a time, people did not even use it for food: the fish was fried, boiled, salted, and the caviar was used as food for dogs and other domestic animals or thrown away. Now red caviar is a delicacy on any holiday table. It fell into this category not only due to its high price: in terms of taste and nutrient composition, salmon caviar is much superior to other products.

Benefit

The egg is an egg for the embryo of an adult. Nature contains in it the ingredients necessary for the healthy development of future offspring, and in concentrated form. It is the high concentration of these substances that determines the beneficial properties of red caviar.

• Red caviar is easily digestible, therefore, despite its high protein content, it is included in the diet as an integral part of the diet when restoring an organism weakened by disease.
• Regular consumption of red caviar activates the processes of restoration of internal organs at the cellular level, and the human body rejuvenates.
• Red caviar restores hemoglobin levels in the blood better than other products.
• It is an important supplier of energy for the cells of the nervous system and a stimulator of brain activity, indispensable for the prevention of sclerosis and Alzheimer's disease.
• When consuming red caviar, blood circulation improves, the likelihood of blood clots decreases, and bones become stronger.
• Red caviar increases skin elasticity, reduces fragility of hair and nails.

Harm

Despite all the beneficial qualities of caviar, it should not be consumed in large doses. The fact is that it goes into food after salting, and salt accumulates and retains fluids in the body, which negatively affects metabolic processes.

In addition, the content of vitamin B12 in one hundred grams of red caviar is six and a half times higher than the daily requirement for humans. An excess of this vitamin can lead to pulmonary edema, heart failure, and anaphylactic shock. Therefore, the optimal daily portion of caviar should be no more than 35–40 grams.

Red caviar packaged in jars using the preservative E239 (urotropine) can cause harm.

The breakdown products of this substance negatively affect the liver, kidneys, visual acuity, and can cause the development of cancer. In Russia, the use of this preservative has been prohibited for some time; food additives E200 and E211 are used to preserve red caviar. And yet, when buying a treasured jar, you should carefully study the composition of the product on the label.

Calorie content

The calorie content of one hundred grams of red caviar is 15% of the daily requirement. The table shows the calorie content of the product and the corresponding percentage of the total daily value, equal to 1476 kcal.

The proteins and fats of red caviar are completely absorbed by the body and cannot lead to obesity.

Contraindications

Red caviar contains a lot of cholesterol, so consuming it is contraindicated in case of atherosclerosis and vascular diseases.

Some experts doubt the benefits of red caviar to a pregnant woman’s body and recommend refraining from consuming it during pregnancy. Others believe that if there are no contraindications for other health indicators of the expectant mother, then red caviar should definitely be included in the diet: vitamin D in its composition will help prevent the development of rickets in a newborn baby.

The nutritional value

The nutritional and healing properties of red caviar are determined not only by healthy fats and proteins, but also by a high content of vitamins and minerals.

Vitamins

Biological effect of vitamins

• Vitamin A is important for maintaining good vision and blocking the mechanisms of night blindness. It promotes hair growth and elasticity, strengthens nails, and increases the body's resistance to various infections.
• Vitamin B1 contributes to the normal functioning of the central nervous system, improves the functioning of the digestive organs, blood vessels and heart.
• Vitamin B2 helps the process of tissue growth and renewal, participates in the formation of red blood cells, facilitates adaptation to darkness, and stabilizes the condition of the liver.
• Vitamin B5 converts proteins, fats and carbohydrates into energy, promotes metabolism, produces hormones and red blood cells.
• Vitamin B6 relieves cramps and muscle spasms, synthesizes nucleic acids.
• Vitamin B9 stabilizes fat metabolism in the liver, improves skin health and appetite.
• Vitamin B12 interacts with all substances that provide hematopoiesis and is involved in the synthesis of DNA molecules.
• Vitamin C restores connective tissues that strengthen blood vessels, skin, bones, and teeth. They rid the body of poisonous and toxic substances, treat inflammatory and cold diseases.
• Vitamin E prevents heart failure, thrombosis, slows down the aging of the body, and reduces the effect of polluted air on the lungs.
• Vitamin PP is involved in the energy conversion of fats and carbohydrates, corrects protein metabolism, lowers blood pressure, and regulates blood supply.
• Vitamin D promotes bone growth and health.
• Vitamin K stabilizes the process of blood clotting and supports the functions of blood vessels.

In addition, red caviar contains the vitamin-like compound choline, which is sometimes called vitamin B4. It actively stimulates the functioning of all human organs, but is especially beneficial for the liver, promoting its fat metabolism. Lack of choline leads to hepatosis (fatty degeneration of the liver). 100 grams of red caviar contain 490.9 mg of this substance, which is 98.2% of a person’s daily requirement.

Minerals

Biological effect of minerals

• Calcium helps build and form bones. It also stimulates insulin production.
• Magnesium synthesizes proteins and supports the transmission of nerve impulses and genetic data.
• Sodium takes part in regulating blood pressure and controls the body's water balance.
• Potassium is a regulator of heart rate and blood pressure. It helps remove toxins and prevents strokes.
• Phosphorus activates mental activity and participates in the formation of bone tissue.
• Chlorine stimulates digestion and removes fat from the liver.
• Sulfur gives a healthy appearance to hair, skin, and nails.
• Iron is involved in the synthesis of hemoglobin and thyroid hormones.
• Iodine regulates the functioning of the entire body, improves immunity, and actively affects the level of memory and intellectual activity.
• Participates in hematopoiesis and synthesizes proteins.
• Manganese corrects the functions of the brain and nervous system.
• Molybdenum speeds up metabolism and releases uric acid from the body.

The high nutritional and taste characteristics of red caviar, the healing properties of its constituent nutrients are undeniable arguments in the debate about the benefits and harms of this product.

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