Caviar has been eaten for more than 2,000 years. Aristotle made a note of it in the 4th century BC. Since then, many Thai and Western literati have praised him, from Shakespeare to Rabelais. Long before oysters, champagne and truffles were delicacies, caviar was a royal delicacy, favored by the ancient Greeks, Romans and Russian tsars. ?

Caviar was first discovered by Russian and Persian fishermen in the Caspian Sea. Caviar refers to unfertilized, salted fish eggs from a variety of fish, including Russian sturgeon, sturgeon, and sturgeon. In total, only 26 species of sturgeon are used to make caviar.

As someone who grew up by the sea, I naturally eat a lot of fish roe, but most of the roe used to make caviar comes from non-local fish. Common species include sturgeon, herring, salmon and plaice from the Americas and Oceania. Moreover, most of the unfertilized roes of these fish are translucent and can be made into caviar, which is currently more common in sushi. Nutritional value

It is undeniable that fish roe is a food with relatively rich nutritional value, but it is not that magical. Caviar is fish eggs, which will be fertilized and hatched into small fish in the future. Caviar is rich in protein and minerals such as calcium, phosphorus, and iron. It is also rich in cephalin, vitamins A, B, and D.

Caviar and caviar are more suitable for growing students and people with more brain power. For other normal people, a daily taste is enough, and excessive consumption is not allowed. There are advantages and disadvantages

Caviar is very high in cholesterol, and it is usually salted, so if you have cardiovascular and cerebrovascular diseases, high blood pressure, etc., you should eat less. The gain outweighs the loss.

Although fish roe is small, it is difficult to digest and can easily cause indigestion or diarrhea.

Another disadvantage of caviar is that it contains a large amount of protein and histamine, which itself is a strong allergen and can easily cause allergic reactions in the body. For those who are allergic to seafood or have allergies, it is better to eat less. Introduction to No Medicine No Medicine

Ph.D., deputy chief pharmacist, senior nutritionist, with 11 years of experience in medication guidance, nutritional consultation and health management.

No medicine, no medicine, advocate healthy life, don’t get sick, don’t take medicine!