2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Caviar is not only very tasty, but also a very useful product. It is also quite an expensive pleasure, which leads to a huge amount of dubious caviar on the stands.
It is important to know how to make your choice. One of the most common myths about caviar is that black is more useful than red.
Regardless of their color, the caviar contains the same substances. The difference in price is explained by the fact that sturgeons that spawn black caviar are becoming less and less.
Red caviar is obtained from salmon and similar fish that spawn after crossing the difficult road from the seas to the rivers, where they die after spawning.
Sturgeons do not reach sexual maturity at the age of fifteen, live about a hundred years, but spawn only a few times in their lifetime.
Unlike black caviar, red is tastier if it is finer. Salmon caviar, if it is first class, should have thick grains, a pleasant aroma and no cracked grains.
It is true that caviar is very nutritious. Since it is actually a small egg, like all eggs, it is designed for the development of a new organism.
Therefore, it contains a unique set of nutrients and biologically active substances. Caviar contains about thirty percent protein, which is completely absorbed by the body.
Caviar is free of harmful fats, which is why it contains essential amino acids, vitamins A, B, C, D, minerals, folic acid and lecithin.
But caviar is filled only if consumed in large quantities every day, with thick slices of bread, richly spread with butter. Overweight people can consume caviar arranged on half a boiled egg.
It is not a myth that the cheaper the caviar, the lower its quality. To choose a good caviar, look at the jar - it should be free of liquid, no glued grains on the inside and the caviar grains should fill the jar tightly.
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