Nutrients, Calories, Benefits of Beluga Caviar Granular, Salty

Published on: 01/06/2022

Calories in Beluga Caviar Granular, Salty


Beluga Caviar Granular, Salty contains 235 kCal calories per 100g serving. The reference value of daily consumption of Beluga Caviar Granular, Salty for adults is 235 kCal.

The following foods have approximately equal amount of calories:
  • Stew of lamb stew (234kCal)
  • Muskrat (vyhuhol), roasted (234kCal)
  • Leg, whole, lamb, New Zealand, frozen, meat and fat, trimmed to 1/8 "fat, fried (234kCal)
  • Mutton, ribs, only meat, roasted over an open fire (235kCal)
  • Australian lamb, knuckle, meat and fat, trim to 1/8 "fat, stewed (236kCal)
  • Australian lamb, ribs, meat and fat, trimmed to 1/8 '' fat, raw (237kCal)
  • Australian lamb, front leg with shoulder blade, only meat, trim to 1/8 '' fat, boiled (233kCal)
  • Chicken, meat substitute, fried, breaded (234kCal)
  • Hummus (237kCal)
  • Sausage (sausage), from bean substitute meat (233kCal)

Carbohydrates in Beluga Caviar Granular, Salty


Beluga Caviar Granular, Salty have 0.8 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Beluga Caviar Granular, Salty for adults is 0.8 g. 0.8 g of carbohydrates are equal to 3.2 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Beluga Caviar Granular, Salty


Beluga Caviar Granular, Salty contains 26.8 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Beluga Caviar Granular, Salty


Beluga Caviar Granular, Salty contains 13.8 g fats per 100g serving. 13.8 g of fats are equal to 110.4 calories (kCal).

Vitamins and other nutrients in Beluga Caviar Granular, Salty

Nutrient Content Reference
Calories 235kCal 235kCal
Proteins 26.8g 27g
Fats 13.8g 14g
Carbohydrates 0.8g 1g
Water 54.2g 54g
Ash 4.4g 4g
Vitamin A, RE 550mcg 550mcg
Retinol 0.55mg 1mg
Vitamin B1, thiamine 0.12mg 0mg
Vitamin B2, riboflavin 0.4mg 0mg
Vitamin B6, pyridoxine 0.46mg 0mg
Vitamin B9, folate 51mcg 51mcg
Vitamin C, ascorbic 1.8mg 2mg
Vitamin D, calciferol 8mcg 8mcg
Vitamin E, alpha tocopherol, TE 4mg 4mg
Vitamin PP, NE 5.8mg 6mg
Niacin 0.9mg 1mg
Potassium, K 80mg 80mg
Calcium, Ca 55mg 55mg
Magnesium, Mg 37mg 37mg
Sodium, Na 1630mg 1630mg
Sera, S 268mg 268mg
Phosphorus, P 465mg 465mg
Chlorine, Cl 2268mg 2268mg
Iron, Fe 2.4mg 2mg
Cholesterol 360mg 360mg
Saturated fatty acids 2.5g 3g

Nutrition Facts About Beluga Caviar Granular, Salty

Useful Properties Of Red Caviar: The Opinion Of Doctors And Scientists

Few people know that red caviar is not just a tasty and spicy delicacy, but a product that has a beneficial effect on human health. It normalizes the work of the heart and brain, increases immunity and stabilizes blood circulation. You can buy salmon roe in Ukraine in the 1st Caviar Supermarket wholesale and retail online store at the best price.

What is useful in salmon roe?

The biochemical composition of red caviar is unique. Since each roe is a fish egg, it contains a lot of useful substances necessary for the normal development of the embryo.

Red caviar contains:

  • 30% of protein, absorbed by the body many times faster than milk and meat protein;
  • folic acid, iodine, iron, easily absorbed phosphorus and potassium, sodium, zinc, manganese and many other trace elements;
  • omega-3 acids;
  • vitamins A, B, E and D;
  • lecithin is a fighter against atherosclerotic plaques.

On average, 100 grams of delicacy contains 250 Kcal. Shalanda roe can boast a lower calorie content of 230 Kcal.

 

The positive effect of red caviar

The beneficial effect of caviar on the human body has long been proven by scientists. The rich biochemical composition has a positive effect on the metabolism, restores strength and normalizes the work of individual organs and systems.

Useful properties:

  • strengthens the body's protective barrier;
  • makes curls healthy and shiny;
  • activates brain activity;
  • makes bones strong;
  • increases the content of iron in the blood;
  • regulates the work of the thyroid gland.

The pages of the catalog present TM "Shalanda", "Morekhod", "Kamchadal", "SpetsPosol", "Dalmoreproduct", "Tyhookeanskaya" and even a delicacy in freshly frozen form.

What does red caviar treat?

Salmon roe was used as medicine in ancient times. Today, it is prescribed for severe postoperative patients, people suffering from anemia, atherosclerosis and elevated blood pressure.

Scientists have proven that the exquisite delicacy promotes the restoration and healing of internal organs at the cellular level. The risk of oncology is significantly reduced with regular use of this product. The delicacy is also recommended for the prevention of cardiovascular diseases.

Eating red eggs has a beneficial effect on female beauty. In addition, fish caviar promotes the production of collagen, preventing the formation of wrinkles. And it is not by chance that eggs are added to the composition of nutritious and anti-aging masks, creams and other cosmetology products.

 

 

 
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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 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.

 

 
 
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How To Choose Caviar

On March 4, the butter week began - the traditional winter celebration with pancakes and fritters with various fillings, applications and toppings. One of the most popular applications is caviar , which has long symbolized abundance and well-being.

Let's find out how to choose the right caviar and to which dishes it should be added.

How types of red caviar exist

Salmon caviar is the most popular today . The largest part, both in terms of catch and consumption, falls on redfish roe - about 80%, the other 20% is divided between sockeye, which appears already in June, chum, which, on the contrary, arrives later, coho and cichlid (the latter is no more than 5% of the total volume).

  • Codfish - due to its high price and characteristic aftertaste with a slight bitterness, it is considered caviar for gourmets. It is characterized by a rich red color and small eggs.

  • Caviar is the rarest and, accordingly, the most expensive caviar . It has a dark red shade and medium-sized eggs.

  • Sockeye is the earliest, spring caviar with small red grains. Not everyone likes the taste because of the slight bitterness.

  • Gorbusha is the most common caviar for the consumer . Eggs of medium size, orange color, taste creamy, not bitter.

  • Keta - like a humpback whale, only larger.

 

What you should know about pike roe

Pike caviar can be natural, white-yellow, or dyed black. This is a small caviar with a denser shell and not as bright a taste as that of red caviar . By the way, it is very popular in cooking as an addition to pancakes with sour cream and onions.

The calorie content of this type of caviar is low - 87 kcal per 100 g, so it is also suitable for those who follow a diet.

 

Which caviar goes best with pancakes

The choice of caviar depends on the taste of the pancakes themselves. For example, if buckwheat flour was used in the preparation, which is a bit bitter by itself, such pancakes should not be combined with coho or sockeye caviar . The taste of such pancakes should be balanced with a neutral pike or black caviar. By the way, if you like pancakes with sour cream, then again it is better to add pike caviar to them, and chum or grayling caviar is suitable for butter. Cavicha generally tastes good even without pancakes, as it is suitable for true gourmets as an aperitif with champagne.

 

Which is suitable for salads

Small caviar - tobiko, omul, or pike caviar is most often used in mayonnaise-based salad dressings. If the salad is more hearty - Olivier, crab, fish, with squid or potatoes - they usually add redfish or ket. These two types have a standard taste that does not distract from the salad itself.

Usually, cod roe and ceviche are eaten separately, supplemented with butter. Caviar is also often eaten with cucumber, as it nicely shades its taste.

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