As a person who grew up by the sea, caviar naturally does not eat less, but the vast majority of the sources of caviar used to make caviar are not local fish. Common species such as sturgeon, herring, salmon and flounder from the Americas and Oceania are common. Moreover, most of the unfertilized roe of these fish are translucent and can be made into caviar, which is currently more common in sushi.
Admittedly, fish roe is a nutritionally rich food, but it is not so magical. Roe are fish eggs that will be fertilized and incubated into small fish in the future. Roe is rich in protein and minerals such as calcium, phosphorus, and iron, and the content of brain phospholipids, vitamins A, b, and d is also very rich and rich.
Caviar and caviar are more suitable for students in the growth stage and are eaten by people with more brains. For other normal people, it is enough to taste fresh and not to overeat.
Caviar this thing cholesterol is very high, and generally after salting, so generally have cardiovascular and cerebrovascular diseases, high blood pressure, etc. or eat less, the gain is not worth the loss.
Although the roe is small, it is difficult to digest, which can easily lead to indigestion or diarrhea.
Caviar also has a disadvantage, that is, it contains a large amount of protein and histamine, which is itself a strong allergen and is easy to cause allergic reactions in the body. Friends who are allergic to seafood or allergic constitutions should eat less.
Ph.D., Deputy Chief Pharmacist, Senior Dietitian, has 11 years of experience in medication guidance, nutrition counseling and health management. No medicine, no medicine, advocate healthy life, do not get sick, do not take medicine!