Red caviar during pregnancy - benefits and harms

Real red caviar is obtained from certain species of fish of the salmon family, including trout, pink salmon, coho salmon, chum salmon and some others. The exceptional value of the product is reflected in its price. Red caviar can vary in size, shade, and taste depending on the breed of fish from which it was obtained. There are no cardinal differences in composition between different types of caviar, so you should focus more on individual preferences, product quality.

Useful properties of red caviar

The unique value of red caviar is explained by its composition, which is impossible to repeat artificially. It contains many useful compounds from the main ones that can be distinguished:

1. Vitamins More than six types of B vitamins, including thiamine, folic acid, a sufficient amount of which is mandatory during pregnancy. Important for many functions in the body, vitamin D, as well as A, E, K, PP and some others, but those that are already contained in the smallest amount.
2. Minerals. Red caviar contains the main series of micro and macro elements necessary for the human body. The delicacy contains phosphorus, sodium, calcium, magnesium, potassium, as well as selenium, iron, zinc, copper, irreplaceable iodine and other equally important substances.
3. Proteins (their total composition exceeds 30%), fats, cholesterol, ash.
4. Omega-3, Omega-6, which are polysaturated fatty acids, lecithin.

The composition of the caviar contains a complex of substances necessary for the subsequent development of a living organism (fry), which explains the exceptional usefulness of the product. It is important only to consume this fish product in moderation and after making sure of its quality.

What is the use of red caviar in pregnancy

For expectant mothers, red caviar can become an additional source of substances required for the normal development of the baby. If you regularly include, but in moderation, the salmon delicacy in your diet, then the following positive effects are possible:

1. Prevention of anemia, low hemoglobin, which occurs due to the presence of iron. During pregnancy, anemia of various degrees is often diagnosed, which negatively affects the intrauterine development of the child, and the risk of hypoxia increases.
2. For the formation of new tissues, as well as their regeneration, a protein is needed, the content of which in the caviar helps to compensate for its possible deficiency in the body.
3. A positive effect on the formation of the nervous system in the unborn child, reducing the risk of pathologies in this area. This effect is due to the content of folic acid in the caviar, which is prescribed to almost all pregnant women as an essential vitamin.
4. Maintenance of vision due to vitamin A.
5. Prevention of calcium and phosphorus deficiency, which is important not only for the proper formation of the fetal bone system, but also for the health of the mother.
6. Strengthening the nervous system, prevention of distraction, insomnia, weakening of memory. Contributes to this lecithin, vitamin E.
7. Prevention of rickets in a baby, which is facilitated by the presence of a sufficient amount of vitamin D.
8. Improving metabolic processes, general metabolism. If such reactions occur in a high-quality, timely manner, then the expectant mother feels a surge of energy, weight gain is within normal limits.
9. A positive effect on the state of blood vessels, in general, on the blood supply system.
10. The presence of magnesium helps to reduce nervous tension, reduce the manifestation of cramps, muscle flattening, which is often observed during pregnancy.
11. Increased immunity, prevention of vitamin deficiency, lack of minerals.

The complex effect of all the compounds that make up red caviar allows a pregnant woman to reduce the risk of many pathologies, including the future baby. This is possible only under certain conditions, the use of only a quality product, otherwise there is a likelihood of negative health effects.

The harm of red caviar

Despite the many useful properties of red caviar, for a pregnant woman it is necessary to use it subject to certain rules and only after the exclusion of contraindications. These include the following phenomena:

1. Individual intolerance, allergy to fish products.
2. Increased protein counts. If in the process of analysis the overestimated indicators of this indicator are determined, then the use of caviar can aggravate the situation.
3. Hypertension. There is a chance of increased pressure. Naturally, from one sandwich the condition will not worsen, but with daily use of the product, this probability exists.
4. Atherosclerosis.
5. Chronic kidney disease involving the exclusion of salty.
6. Excessive swelling, high cholesterol.

The harmfulness of red caviar and an excess of salt, which negatively affects the well-being of the future mother. Fluid may linger, weight may increase, and cardiovascular system function may deteriorate.

Artificial additives, preservatives, stabilizers added to the fish product during manufacture have a negative effect. They increase the shelf life, taste, but during the period of bearing a child are undesirable.

How to eat red caviar for good

For salmon salted caviar, it is important to observe the amount eaten. For pregnant women, the daily norm should not exceed two teaspoons. A prerequisite is the exclusion of contraindications, the use of a quality, fresh product. For this, it is important to know the nuances of choosing red caviar so that you can get real benefits from the delicacy.

How to choose red caviar

Due to the high cost of delicacy, a lot of products of dubious quality are presented on the market. It is important to make the right choice and preference should be given to caviar in a can or better glass. Weighted products can be stored in violation and this will lead to serious poisoning.

To choose high-quality red caviar, which is especially important for pregnant women, the following selection rules should be considered:

1. Studying the composition. In addition to the red caviar, the jar contains salt and a preservative. Usually preservatives of the permitted category are used and this forced measure, since without them the product cannot be stored for more than 90 days.
2. Caviar should be made and packaged at the place of catch, often Sakhalin, Kamchatka.
3. Abbreviation, numbers should not be typed.
4. The jar needs to be shaken; there should be no liquid in it.
5. Visually, the caviar should have a natural color. Especially bright shades of red indicate the presence of dyes.
6. Mold, mucus or any other plaque is not allowed.
7. The size of the eggs may vary depending on the type of fish. For example, Nerka’s diameter is smaller than that of Pink salmon, but in one jar all the particles should be almost the same diameter.
8. The delicacy should have a light fishy aroma, a pungent smell indicates spoilage of caviar or excessive additives.

During pregnancy, the desire for salt increases in many, and if it is planned to use red caviar, then this should be done with caution and be sure to observe the rules for choosing a delicacy. Do not forget about storage conditions, after opening the banks should not pass more than two days.

The diet of the expectant mother affects the health of two people at once, so it should be as useful and safe as possible. Under certain conditions, red caviar meets these requirements, but only subject to the rules for its use.

Video: 11 rules for buying red caviar