Benefits Of Caviar

Benefits Of Caviar.

What is caviar :
Caviar is a product made from salt-cured fish-eggs and  was once served as an appetizer in saloons of the Old West.

Caviar refers to the salted eggs (roe) of the fish species. Caviar comes from the Persian word Khaviar which means "bearing eggs".
They are three main types of Caviar: Beluga, Sevruga, and Osetra.

Beluga, the largest eggs, comes from the class Huso huso. The female Huso huso can’t put eggs until approximately 25 years old.
Believe it or no the female Huso huso can live approximately 150 years. Beluga has a rich, smooth flavor and delicate texture. 15 percent of its weight is eggs.

Sevruga Caviar is available from Acipenser stellatus. These small sturgeon (Sturgeon is the common name used for some 25 species of fish in the family Acipenseridae) are generally under 50 pounds. The color of Sevruga is light gray and has a creamy quality and strong flavor.

Osetra (Osciotr), the rare golden Caviar or also called Imperial Caviar or Golden Osetra caviar comes from Acipenser guldenstaedti. These sturgeon range in size from 40 to 160 pounds. Although this kind of Caviar is too expensive and have a brown color. The Caviar has a distinctive nutty flavor.

Today, Iran is the world’s largest producer and exporter of Caviar whose annual exports are approximately 300 metric tons. Russia is in the second place and other countries had banned the harvest and sale of black Caviar from wild Beluga in 2007.

Nutritional & Health Benefits Of Eating Caviar:

• Caviar is rich in vitamin A which is required by the body for maintaining healthy skin and help growth, bone development and vision.

• Since Caviar lacks trans fats and carbohydrates, it is very healthy and put itself apart from the other food in the modern diet.

• The Caviar contain a big quantity of potassium and magnesium which helps our body in process of regulating heart function, maintain our health and the blood pressure.

• The omega 3 fatty acid in Caviar helps in lowering the risk of breast cancer, colon cancer, and prostate cancer and provides a shield against heart attack and stroke.

• The Caviar contain a good amount of vitamin D which helps our body in the development and formation of blood, teeth and bones.

• Caviar is recommended to patients recovering from surgery and chemotherapy because the Caviar is rich in hemoglobin.

Hints

• Never eat the Caviar in silver utensil as it alters the taste of Caviar. In addition, other spices and herbs should not be added to the Caviar. 

• Since Caviar is high on sodium, people on low sodium diet should stay away from Caviar.

Nutritional Value Of Caviar:

Nutrients	Amount
Water	7.6 g
Ash	1 g
Protein	3.9 g
Fats
Total Fat	2.9g
Saturated Fat	0.6 g
Monounsaturated Fat	0.7 g
Polyunsaturated Fat	1.2 g
Calories
Total Calories	169 KJ
From Carbohydrate	1.7 KJ
From Fat	108 KJ
From Protein	58.6 KJ
Fatty Acids
Omega-3 Fatty Acids	1086 mg
Omega-6 Fatty Acids	13 mg
Carbohydrates
Total Carbohydrates	0.6 g
Vitamins
Vitamin A IU	145 IU
Vitamin A (retinol activity equiv)	43.4 mcg
Vitamin E (Alpha Tocopherol)	0.3 mg
Riboflavin	0.1 mcg
Vitamin B6	0.1 mcg
Folate	8 mcg
Vitamin K	0.1 mcg
Dietary Folate Equivalents	8 mcg
Vitamin D	37.1 IU
Pantothenic Acid	0.6 mg
Choline	78.6 mg
Vitamin B12	3.2 mcg
Minerals
Calcium	44 mg
Iron	1.9 mg
Magnesium	48 mg
Phosphorus	57 mg
Potassium	29 mg
Zinc	0.2 mg
Sodium	240 mg
Selenium	10.5 mcg

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