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Caviar Nutritional Benefits



Nutritional information about caviar is not considered crucial as with other foods which are consumed in greater amounts. The small portions that a person generally consumes is less than 2 ounces. When preparing for special occasions, hosts usually estimate one ounce per guest when caviar is on the menu. The primary question with most eatables is how many calories does it contain? Caviar contains approximately 75 calories per ounce or 40 calories per 16 grams. Since caviar is known for its salty taste, even with "Malossol" on the label, the next question is about the sodium content. Caviar averages 420 milligrams of salt per ounce. keeping in mind that there are many different varieties of caviar, the nutritional data are approximate and is not specific a particular type or brand.

Caviar contains small amounts of of vitamin A (5 percent) and vitamin E (3 percent), but 93 percent of the recommended daily value of vitamin B12. Other vitamins in caviar are Thiamin, Riboflavin, Pantothenic acid, Vitamin B6, Folate, Choline, Lycopene, Lutein and Zeazanthin. Minerals include Calcium, Iron, Magnesium, Phosphorus, Sodium, Potassium, Zinc, Copper, Manganese and Selenium. Caviar also contains 165 milligrams of Cholesterol per ounce, which is 55 percent of the daily value.

There are claims and myths that surround caviar as with many other high priced delicacies on the market. Some of these claims have been that caviar boosts the immune system, provides a great source potassium which lowers blood pressure, antioxidants to help prevent cancer, depression fighting Omega 3 fatty acids, improves blood flow, fights against hangovers and even as an aphrodisiac. Some claims are true and others may be just a conversation topic that still need to be proven. The fact still remains that caviar is usually consumed in such small amounts that the average person would not be too concerned. Caviar is commonly eaten with toast, blinis which are small Russian pancakes, or as a toping on potatoes, sushi, bread with butter and other ingredients that are served in larger portions than the caviar itself which changes the nutritional value.

Some of the caviars harvested outside of the United States contain borax as a preservative. Caviars containing borax are not allowed to be sold or exported to the United States, but available in other regions such as Europe. Caviar is relatively plainly pure other than the addition of salt. When caviar is harvested/removed from the fish, it is then washed in salt water, drained, salted according to specifications and packaged to be sold. Processing can vary from different suppliers, however, the average caviar does not need much else than a carefully balanced amount of salt. Many long time caviar consumers recommend eating high quality caviar whole, without any other ingredients to preserve its true natural taste and texture.