Handy features caviar
Caviar fish - a valuable food product with a high taste. It contains a set of necessary substances to the body, which contributes to many of the healing process.
Black caviar - sturgeon caviar, which include beluga, sturgeon and stellate sturgeon. Red caviar is obtained from salmon - salmon, pink salmon, chum salmon, trout, sockeye and others. According to its biochemical composition of caviar and salmon are similar, and in the concentration of nutrients caviar slightly more than the red. Caviar is recommended when a lack of vitamin A & D, decreased vision at night and twilight, dry skin and brittle nails, as well as violations of the growth of teeth and bones.
Useful properties of caviar due to its constituent fat-soluble vitamins D, A, E and B complex, and minerals - iodine, magnesium, calcium, sodium, phosphorus, iron, manganese, potassium, silicon and zinc. Vitamin E, which is especially rich in black caviar, helps to rejuvenate the body's cells, normalizes metabolism in the gonads, and removes toxins from the fatty tissue.
In addition, eggs contain a complete set of amino acids - glutamic, aspartic, serine, lysine, leucine, in certain types of eggs is up to 40% lecithin. Also, due to the useful properties of caviar high-value protein, which make up 30% of the mass, and digestible fats. According to research by Japanese scientists enriched omega-3 fish oil accelerates fat metabolism and promotes weight loss. It is also rich in fats and affects the skin, which is especially useful for eczema and psoriasis.
Like black and red caviar is recommended for disorders of the immune system. High-calorie caviar, as well as rich in vitamin composition contribute to the rapid recovery of the body after illnesses and operations. Caviar consumed in the lack of iron in the body, and during pregnancy it is recommended as a safe and quick way to increase hemoglobin. Fats and proteins are contained in red caviar, are useful for normalization of blood pressure and recovery of cells. According to many studies, caviar reduces the risk of developing certain types of cancer and improve vision in twilight and at night.
Polyunsaturated fatty acids Omega-3 and Omega-6, included in a large amount of the protein, improve brain function, reduce the likelihood of developing cardiovascular disease, because they increase the elasticity of small blood vessels and improve immunity.
The use of eggs
Caviar refers to delicacies. It is usually eaten as self-starters and added to other dishes. Because salt contained in the calf, which retains water in the body, it is recommended to have no more than 200 g per week.
Calorie calves is quite high - 100 grams of caviar contains 280 calories, slightly less calories in red - 270 kcal.
Also, the beneficial properties of eggs used in cosmetics. Caviar included in a cream, increase the synthesis of collagen, which helps to increase skin elasticity, antioxidant protecting cells and slow the aging process.
The main limitation to the use of eggs due to the presence of salt in it. Therefore, low-salt diets, especially with urolithiasis and hypertension, gout, kidney disease and coronary heart disease, eggs should be included in your diet with caution.
Due to the high content of eggs Omega-3 increases insulin sensitivity, so in diabetes should limit its use. Also, nutritionists recommend to eat eggs, especially black, no more than a few times a month because of its composition contained in purines, leading to the formation of kidney stones.