Protein, calcium, phosphorus, iron and other minerals, as well as a large number of cephalin, which are rich in roe, are extremely important to human body, especially to children's growth and development, and these nutrients are often easily lacking in our daily diet.
Especially cerebrolysin, which is the basic substance of brain and nerve development, can promote brain development and improve intelligence level, and is beneficial to enhance memory and cognitive ability. Once lacking, nerve cells will be damaged and brain function will be disordered, which will affect advanced cognitive functions such as memory and thinking.
Although fish can be divided into fresh water and seawater, the nutritional composition of roe is not much different. Japanese scientists studied the roes of 18 species of Pacific fish, and found that the contents of protein and total lipid in roes were higher than those in fish, but the water content was less. In other words, the nutritional value of roe is not lower than that of fish in some aspects, but higher than that of fish.
Therefore, caviar, like fish, is also a delicious and nutritious food, which is of great benefit to human health. It is a pity to eat fish without caviar!
Extended data
Caviar, round and full of granules, tastes fishy and salty when it breaks at the entrance. In a narrow sense, caviar is made only from the eggs of sturgeon, and caviar produced in Caspian Sea is the best. In France, Caviar refers exclusively to sturgeon eggs, and is called the three most luxurious foods in the world together with foie gras and black truffles. It is also known as "black gold" or "Caspian black pearl" because of its rare output and dark color.
Caviar has no brand name, only grade and quality. High-quality caviar comes from only one kind of wild sturgeon: European herring, Oseltra sturgeon and Flash sturgeon.
The most famous producing areas of caviar are Russia or Iran on both sides of the Caspian Sea. The Caspian Sea is the largest inland water area in the world and the hometown of sturgeon. The waters here contain special algae, which are the staple food of sturgeon. Fishermen catch female fish in spring and autumn and take eggs to make caviar.
The history of fishing and hunting sturgeon in Russia was the earliest. In the12nd century, Russian caviar was well known, and the French learned from the Iranian emperor to eat caviar.
In the traditional sense, caviar refers to the salted sturgeon roe. Its value is equal to truffles in the plant kingdom, and it is expensive. It has long been a "luxury" on the western table.
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