Fats are also part of red caviar. Their number here reaches about 17% and they constitute the main energy reserve of the embryo. These fats and a small amount of carbohydrates provide the calorie content of red caviar, which is approximately 250 kcal per 100 grams. Which, by the way, is not so much, but enough for the product to have the property of being an excellent source of energy during hard physical labor.
The popular opinion that red caviar makes you fat is nothing more than a myth. The calorie content of salmon caviar is less than that of bread, but at the same time it is very difficult to eat the same amount of it at a time as we can consume baked goods. In general, nutritionists are unanimous in the opinion that the reason for weight gain is not caviar, but additional products to it – bread and butter. Of course, this combination brings an incredible amount of calories into the body. If caviar is eaten with the same notorious salad leaf, there will be no threat to the figure.
Vitamins and biologically active substances in the composition of red caviar contribute to supporting the body and preventing and combating many dangerous diseases.
Minerals and vitamins in red caviar
So, the composition of red caviar contains vitamins A, B, C and D, natural lecithin, folic acid and many minerals. Thanks to them, salmon caviar has healing properties:
1. Prevention of rickets.
Red caviar is rich in vitamin D, and this is the main product for the prevention and prevention of rickets in children. Vitamin D is the main antirachitic factor, which, in principle, tends to be produced in the body when exposed to sunlight. But in conditions of a lack of these same rays, vitamin D must enter the body along with food. The most common source of this vitamin is fish oil. But salmon caviar is a slightly more delicious and attractive product for children.
2. Support for the nervous system and mental activity.
The composition of red caviar is very rich in lecithin – the main source of energy for nerve cells. It is thanks to its beneficial properties that it is much easier to think after a spoonful of red caviar. In addition, polyunsaturated fatty acids, which are found in large quantities in caviar, ensure the normal course of many processes in the brain and some other tissues, having the property of protecting against Alzheimer’s disease, psoriasis, cardiovascular diseases, asthma and eczema.
