Black Caviar: Benefits And Harm

Black caviar is an expensive and very useful food product. It contains a large number of vitamins, fatty acids and minerals.

Black caviar is an expensive and very useful food product. It contains a large number of vitamins, fatty acids and minerals.

Black caviar is a very rare and expensive food product , which is extracted from sturgeon fish. Mainly, black caviar is mined in the Caspian and Azov seas, as well as in the lower Danube and some provinces of China. Today, black caviar is considered an exquisite delicacy that not everyone can afford. The high value of black caviar is mainly determined by the significant reduction in the sturgeon population. The point is that black caviar is extracted from adults (who are at least 10-15 years old). Due to mass fishing of sturgeon fish and poaching, valuable species of fish began to disappear. In order to preserve the population of sturgeon fish, the states have to periodically impose a moratorium on the production of black caviar.

Composition of black caviar

Black caviar is almost 50% water. About 30% are proteins, 13% are fatty acids, and about 5% are inorganic substances. This product is rich in vitamins B, C, E, PP, as well as vitamin D, which is not found in red caviar. Black caviar contains a large number of polyunsaturated omega-3 and omega-6 fatty acids, as well as many minerals, such as magnesium, zinc, calcium , iodine, sodium, silicon, iron and others.

The benefits of black caviar

First of all, black caviar is good for health as a source of valuable (indispensable) amino acids and fatty acids. Omega-3 and omega-6 unsaturated fatty acids are necessary for the normal functioning of the cardiovascular system. These compounds help reduce the level of low-density lipoproteins ("bad cholesterol") in the blood, thereby reducing the likelihood of developing atherosclerotic changes in blood vessels. In addition, omega-3 and omega-6 polyunsaturated fatty acids have a regulatory effect on metabolic processes in the body, strengthen the nervous and immune systems, and also have an anti-inflammatory effect and normalize blood pressure.

Black caviar will be useful for people with iron deficiency. Pregnant women have an increased risk of developing iron-deficiency anemia, so black caviar will be especially useful for expectant mothers due to its high iron content. Also, many women experience calcium deficiency during pregnancy. As you know, calcium is absorbed by the body with the help of vitamin D. Eating a large amount of products rich in calcium will be pointless if a pregnant woman is deficient in vitamin D. Black caviar contains a sufficient amount of this vitamin. Regular consumption of black caviar (one small sandwich with caviar per day) significantly improves the condition of bone tissue. In addition, black caviar contains phosphorus, which is also necessary for the formation of bone tissue.

Pity the black caviar

The damage of black caviar is mainly caused by the way it is preserved and stored. The product itself is practically harmless to humans, except in cases where there is an individual intolerance to any components of caviar.

Black caviar is canned food, which contains a lot of salt. Therefore, its excessive use leads to a violation of the water-salt balance, which is harmful, especially for hypertensive patients and people suffering from chronic kidney diseases.

In addition to salt, black caviar contains various preservatives and possibly flavor enhancers, which is also dangerous for human health.

In children, black caviar can contribute to the development of allergic reactions, since this product contains a large amount of protein.

How to choose and store black caviar?

It can be said with great confidence that it is almost impossible to find high-quality natural black caviar on the market. This product is best bought in specialized stores with verified suppliers or in supermarkets, where you can request a certificate that confirms the legality and quality of this product.

When choosing black caviar, special attention should be paid to the appearance of the product. It should be a glass jar in which there are caviar grains of the same size without excess moisture. If it is a tin can, then pay attention to the production date, and also make sure that there are no dents on the can.

In closed form, granulated caviar in cans can be stored in the refrigerator for up to 2.5 months. The pasteurized product can be stored for up to 10 months. It is advisable to consume caviar in its open form within a week.