Black caviar during pregnancy - benefits and harms

Black caviar is an elite food in most countries. Sturgeon caviar, such as sturgeon, beluga, stellate stellate and some others, is collectively called black. The main production of this delicacy is carried out in the Caspian Sea, a smaller amount of product is produced in the Sea of ​​Azov, the Black Sea region, on the lower Danube, in the Amur region. Real sturgeon caviar does not have a really black color. The lighter it is, the higher it is valued. There are several types of classification of black caviar.

By name of fish producer:

1. Caviar obtained from beluga is considered one of the most expensive and valuable. She is a leader not only in cost, but also in taste. The delicacy has practically no fishy smell; it tastes like nuts. Beluga caviar, which has a golden hue and obtained from very old fish, is considered the most delicious, but also costs more.
2. Sturgeon caviar has a specific taste, the taste of seawater containing iodine is heard in it. Some distinguish the presence of a taste of seaweed in caviar. Many gourmets appreciate it precisely for these qualities. Caviar is less salty than beluga.
3. Sevryuzhie caviar is slightly inferior in value and taste to other species. It is very high-calorie, contains a large percentage of fat. The taste is less pronounced than that of sturgeon, but many like this delicate, memorable aftertaste.
4. Kaluga caviar resembles beluga, well, its taste is not so pronounced, the nutty shade is not felt. It is more fat and high in calories, but this is what makes it softer and more tender.

According to the manufacturing method:

• granular can;
• granular barrel;
• periodical;
• Hawk (in film).

The product is not subject to pasteurization. In cans, slightly salted caviar is sold, in barrels the product contains more salt.

The composition and calorie content of the product

This gourmet delicacy contains a lot of protein and healthy fats. The calorie content of the product is 200–250 kilocalories. But since caviar is usually consumed with bread and butter, the energy value of such a sandwich is almost doubled.

The chemical composition of caviar:

1. Most of the eggs are water, its share reaches 45-50% of the volume.
2. The percentage of protein is 27-30%.
3. 13-14% are fatty acids, and 5% are substances of inorganic origin.
4. The most valuable component of caviar is the polyunsaturated acids Omega 3 and 6.
5. The delicacy includes magnesium, iodine, zinc, calcium and other elements.
6. Caviar contains such essential amino acids as valine, arginine, histidine and others. It also has interchangeable amino acids - aspartic acid, glycine, glutamic acid and others.

Useful properties of black caviar

This gourmet product is not a panacea, but an excellent restorative and preventative remedy.

The benefits for the body of a pregnant woman are explained by the presence of useful chemicals:

1. Vitamin A is necessary to maintain the tone of the immune system, to prevent visual impairment, to improve the condition of the skin.
2. Vitamins of group B ensure the correct course of metabolic processes in the body, stimulate the work of many organs and systems. Vitamins of this group are necessary for the normal development of brain activity, metabolic processes, elimination of toxic substances.
3. Vitamin B12 is involved in the normalization of the state of the nervous system, it is necessary in the treatment of anemia.
4. The complex of vitamins E and C strengthens the body's defenses, has an antioxidant effect.
5. Vitamin D stabilizes the endocrine system, improves calcium absorption.During pregnancy, a large amount of this mineral from the woman’s body is spent on the development of the skeletal system of the fetus. It is necessary to reimburse these costs so that the woman retains healthy bones, teeth, and nails.
6. Choline has a positive effect on the central nervous system.
7. Omega-3 and omega-6 fatty acids contribute to the work of the brain, improve memory, strengthen immunity. These acids significantly improve blood circulation, thus reducing the risk of blood clots. Some scientists argue that Omega-3 and Omega-6 inhibit the formation and development of tumors.
8. Black caviar is able to make up for iron deficiency in the body. This problem in the second half of pregnancy is experienced by most women. The blood volume in the body increases, the hemoglobin level decreases.
9. Folic acid is necessary for a woman at the stage of pregnancy planning, and during its course. It contributes to the proper development of hematopoietic organs and the nervous system of the fetus, increases the level of hemoglobin.
10. Phosphorus has a calming effect, makes falling asleep easier, and helps fight insomnia.
11. Magnesium prevents cramps in the calf muscles.

Black caviar contains many proteins, minerals and vitamins necessary for a pregnant woman. In the absence of contraindications, it is necessary to include it in the diet.

Harm black caviar

For long-term storage and preservation of the delicacy, it is possible to use preservatives and food additives, which can cause the manifestation of allergic reactions. In the presence of such symptoms, it is better to refuse eggs for the entire period of pregnancy.

Even healthy women need to maintain moderation. In order not to provoke exacerbation of existing diseases, it is advisable to consult a gynecologist. The doctor will tell you if you can eat caviar and in what quantity.

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