Red caviar - good, harm and rules for choosing a quality product

Salmon caviar( red caviar) has long been famous for its increased popularity among people of different estates.And if now it is used as a delicacy, then before the inhabitants of the Far East, even sled dogs fed this product - it was believed that it was he who gives strength to dogs to resist loads and colds.

Well-known collective names for several different types of salmon are salmon and trout.

Recently, a large number of fish arrive in the market namely red caviar of trout - eggs reach a size of only 4 mm, have a color ranging from amber-yellow to bright red.Very large is the caviar fish - the diameter of one egg is 7 mm, they have an impeccable shape and are pleasant to taste.But the fact is that it is unlikely that anyone will be able to taste such caviar - the chinook is listed in the Red Book and is considered an endangered species of salmon.

The most prolific fish can safely be called pink salmon - eggs have a size of 5 mm, have an orange color and taste is not bitter.

chemical composition and calorific caviar

Nutritional value of 100 g:

• Calories: 252
• kcal Protein: 24.6 g
• Fat: 17.9 g Carbohydrate
• 4 c

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It should immediately make a reservation: whetherWhich fish "gave" caviar, the composition of the product will be almost the same.Red caviar contains almost the entire Mendeleev's table, including a line of vitamins B, iron and phosphorus, vitamins PP and E, sodium and magnesium with calcium.Red caviar contains a large amount of cholesterol, there is also a proportion of ash, and part of saturated fatty acids.

Red caviar is very high-calorie - 100 g of product accounts for about 250 kcal.Therefore, the product can not be called a dietary product.

Red caviar - the benefit of the delicacy

If you disassemble the benefits of the product in question, you just need to understand what the egg is - it's an egg of the fish, which contains all the necessary substances for the normal development of the embryo.How do you think the probability is high that nature will not take something into account and make a mistake?

Red caviar promotes :

• to increase and strengthen immunity - this product is strongly recommended to introduce into the diet of patients in the postoperative period, when receiving radiotherapy;
• improved vision;
• strengthen the walls of blood vessels, increase their elasticity;
• prevention of clot formation in large and small vessels;
• strengthen the bones.

Red caviar can serve as prevention of cardiovascular diseases - this product is very useful to regularly eat in the age of 40 years, with diagnosed diseases of blood vessels and heart.What is the harm of red caviar?

Despite the fact that the product in question is recognized as very useful, it is not necessary to consume it in large quantities - it is enough daily to eat 2-3 small sandwiches with delicacy or 5 teaspoons( without top, without a slide) of caviar for obtaining the necessary amount of vitamins and mineralSubstances.

There is no particular harm to the red caviar on the body, but it should be borne in mind that it contains a large amount of sodium.This mineral substance, with a large accumulation in the body, contributes to the disruption of metabolic processes.And if you prefer sandwiches with butter and delicacy, then immediately prepare for unloading days - this combination of caloric red caviar and butter leads to the accumulation of excess weight.

Doctors do not recommend eating red caviar in a "pure" form to people with diagnosed kidney diseases - yet it contains too much salt.

How to choose the right caviar?

The product in question is being sold in different packaging, so many are interested in the question of the rules for choosing a really high-quality product.In addition, this delicacy is not cheap and it will be insulting to get rancid or frankly insipid caviar for the holidays.

How to choose the right caviar in cans?

Try not to buy such a product at all!In the best case inside you will find eggs of the second grade - small, stuck together and crushed, and at worst - you will be amazed by the ambre, which indicates the rottenness of the eggs.

If there are no options, please note the following nuances of :

• the date of conservation of red caviar should be squeezed out on the lid;
• spawning of salmonids continues from July to September, so the quality caviar should be processed and packaged in October;
• shake the jar - there should be no audible gurgling sounds.

How to choose the right caviar in a jar?

Better than in a tin package, but not the optimal choice. And yet :

• flip the jar - caviar should not instantly slide down, ideally, the lid will drop 3-5 eggs;
• in caviar there should be no liquid - its presence indicates the use of vegetable oil by an unscrupulous manufacturer;
• be sure to study the place of manufacture of the product and give preference to the factories located in the Far East and Kamchatka with the Kuriles.

How to choose the right caviar for weight distribution?

This will be the most reasonable acquisition.First, you can try the product - the eggs should not stick to the teeth, have a thick film and bitter aftertaste( this only applies to pink salmon roe, for coho salmon and trout with this flavor is characteristic).Secondly, you can safely require quality certificates from the seller.Thirdly, there is the opportunity to make sure of the freshness of caviar - according to the documents it should be delivered to the trade network no earlier than 5 days ago.

Remember: quality 1st grade caviar should have a uniform color, pleasant aroma, taste without extraneous "ingredients", strong grain, without fluid and broken eggs.This rule is suitable for all types of red caviar, except for caviar of sockeye salmon and coho salmon - here bitterness and heterogeneity of color are allowed.Red caviar is not only delicious, but also very useful.

Only it is desirable to know the norms of eating this delicacy - after all, getting too much pleasure is fraught with harm to one's own health.