Caviar caloric content

Caviar is berries of fishes of various breeds after special processing. Around the world this delicious product is appreciated for nutritious and tastes. Caviar red and black surpasses milk, meat and other products in caloric content. Red and black – main types of caviar. However there are also other versions. Each of versions includes several subspecies. Black calves – calves of a starred sturgeon, beluga, sturgeon, a sterlet (sturgeon fishes). Red calves – calves of a salmon, a chinook, a Siberian salmon, silver salmon (salmons). Pink calves – calves of whitefishes, ryapushka, cods, a pollock. Chastikovy caviar (yellow, white caviar) – caviar of a pike perch, a ram, a mullet, a vobla. Recently the imitated caviar (proteinaceous, substitute, artificial caviar) is quite popular. Average caloric content of caviar makes about 230 kcal on hundred grams of a product. It is much more calories in fish roe of delicious breeds, than in caviar of food fishes.

Versions and caloric content of sturgeon roe

The question how many calories in caviar interests many. Caloric content of sturgeon roe depends on a way of processing. So, distinguish granular caviar, pressed caviar, ternary and yastychny caviar. Granular caviar is received right after catch of fish. Caviar is wiped on a sieve, exempting grains from a yastyk (bag cover). The shape of calves at the same time remains. Add some salt to granular caviar small salt usually a little. For receiving pressed caviar caviar of fish is salted right after catch. Only after salination it is spread in small troughs, slightly dried and cleared of covers, pressing in special tubs. Севрюжья caviar – the best pressed caviar. It has a gentle taste and delicate aroma. Do not add some salt to Troishny caviar, and pour a strong warm brine, then throw back on a sieve. When the brine completely flows down, caviar is hermetically packed into kegs. Yastychny caviar is salted together with roe films. It is often put too much salt, cheap caviar having the dried or felted appearance and the condensed consistence.

Black calves depending on degree of freshness and sensitivity of a pickles divide each of versions into three grades (the second, the first and the highest).

Caloric content of caviar fluctuates ranging from 200 to 270 kcal on hundred grams of a product. The number of calories in caviar also depends on its look. The first place on nutritional value and tastes is occupied by beluga caviar. Berries of a beluga of dark gray or silvery color with very thin nut smack. Caloric content of caviar of a beluga makes about 237 kcal on hundred grams of a product (27,2 g of proteins, 14,2 g of fats).

Berries of sturgeon caviar more small and cheaper than beluga. Taste of caviar of a sturgeon sharper. In it the shade of seaweed and the sea is felt. Caloric content of caviar of a sturgeon – 203 kcal on hundred grams of a product (28 g of proteins, 9,7g fats).

Caviar of a starred sturgeon has delicate aroma and surprising taste. Caloric content of caviar of a starred sturgeon makes about 230 kcal on 100 grams of a product. Berries of this fish small, but more elastic, than berries of a beluga.

Depending on a way of packaging black caviar can be can, bochonochny and pasteurized. Tinned caviar is packaged in banks. It is considered the best granular caviar. In it there can be about 5% of salt. Caviar packed in barrels is packaged in oak barrels. Such caviar is not made for domestic market. It is a little more rough than some tinned caviar. The pasteurized calves – calves in glass jars. After processing I will merge such caviar pack and subject to double pasteurization.

Types and caloric content of red caviar

The best and the most widespread in Russia caviar of a humpback salmon is considered. Berries of this fish of orange color, average size, with an easy slightly bitter taste and the expressed sea aroma. Whale caviar is considered the most tasty. Berries of a Siberian salmon larger, than at a humpback salmon. Each berry is covered with a thin orange film. Caviar of a silver salmon (caviar of a silver salmon) is considered the most useful. At rather high caloric content red caviar of this fish possesses unique vitamin structure. Caviar of a salmon does not enjoy special popularity in Russia, however among Europeans it is rather popular. Berries of trout caviar rather salty and sticky. Caviar of a trout most often is served on sandwiches and a canape. Caviar has bright aroma and unsaturated taste.

On a way of processing red caviar happens only granular. Caviar after catch of fish is exempted from roe films, immersed in saline solution for 10-15 minutes, then allow to flow down. After that add preservatives and pack. Red caviar is divided into the first and second grades. Caloric content of red caviar – 230-270 kcal on hundred grams of a product (31-35% of proteins, 11-18% of fats).

Caloric content of caviar pink is twice lower, than red caviar as it contains less fat.

Useful properties of caviar

All types of caviar have high nutritional value and unique vitamin mineral composition. And considering that how many calories in caviar, this product are very useful to use after the postponed diseases (as fortifying and prophylactic). Scientific research showed that substances which contain in caviar improve brain activity and strengthen sight. Caviar has strong antiallergic properties.

At the regular use of caviar blood circulation improves and the risk of formation of blood clots decreases. Fat of caviar contains a large amount of useful amino acids. Caviar nourishes skin of the person with useful components and sharply activates development by its upper layers of special enzymes which quantity in a human body decreases with age.