Caviar

Useful properties of caviar

Fish roe – valuable foodstuff with high tastes. It contains the whole complex of substances, necessary for an organism, that promotes many recreational processes.

Black caviar – sturgeon roe which the beluga, a sturgeon and a starred sturgeon treats. Red caviar is got from salmon breeds – salmons, humpback salmons, Kets, trout, salmons and some other. Biochemical to structure caviar sturgeon and salmons are similar in the, and black caviar surpasses red in concentration of useful substances a little. Caviar is recommended at a lack of A and D vitamin, decrease in sight at night and in twilight, a xeroderma and fragility of nails, and also at growth disorder of teeth and bones.

Useful properties of caviar are caused by the fat-soluble vitamins D which are its part, And, E and groups B, and also useful minerals – iodine, magnesium, calcium, sodium, phosphorus, iron, manganese, potassium, silicon and zinc. Vitamin E with which black caviar is especially rich promotes rejuvenation of cells of an organism, normalizes exchange processes in gonads and brings toxins out of fatty tissue.

In addition caviar contains a full range of amino acids – glutaminic, asparaginic, serine, a lysine and a leucine, is in some types of caviar to 40% of lecithin. Also, useful properties of caviar are caused by high-valuable proteins which make up to 30% of weight, and the easily acquired fats. According to researches of the Japanese scientists, the fish oil enriched with Omega-3 acids accelerates process of fatty metabolism and promotes weight loss. Also enriched fats influences also skin that is especially useful at eczemas and psoriasis.

Both black, and red caviar is recommended at disturbances of immune system. High caloric content of caviar, and also rich vitamin structure promote bystry recovery of an organism after diseases and operations. Black caviar is used at a lack of iron of an organism, and during pregnancy it is recommended as a safe and bystry way of increase in hemoglobin. Fats and proteins which contain in red caviar are useful to normalization of arterial pressure and recovery of cells. According to many researches, caviar reduces risk of development of some types of oncological diseases and improves sight in twilight and at night.

The Omega-3 and Omega-6 polyunsaturated fatty acids which are in a large number a part of proteins improve brain activity, reduce probability of development of cardiovascular diseases as increase elasticity of small blood vessels, and increase immunity.

Use of caviar

Caviar belongs to delicacies. It is usually eaten as independent snack and added to other dishes. Because of the salt which is contained in caviar which detains water in an organism, no more than 200 g a week are recommended to eat it.

Caviar caloric content rather high – 100 g of black caviar contains 280 kcal, it is a little less than calories in red – 270 kcal.

Also useful properties of caviar apply in cosmetology. The caviar extracts which are parts of creams strengthen collagen synthesis that promotes increase in elasticity of skin, antioxidant protection of cells and retardation of aging.

Contraindications

The main restrictions to the use of caviar are caused by availability of salt in it. Therefore at low-salt diets, especially at urolithic and a hypertension, gout, diseases of kidneys and coronary heart disease, caviar should be included in the diet with care.

Because of high content in caviar of Omega-3 fatty acids sensitivity to insulin therefore at a diabetes mellitus its use should be limited increases. Also nutritionists recommend to eat caviar, especially black, month because of the purines which are contained in its structure leading to formation of stones in kidneys is not more often than several times.