Halibut is a valuable fish species, and its caviar is unique in composition, rich in vitamins, micro- and macroelements. With a low calorie content, halibut caviar is nutritious and easily absorbed by the body.
Nutritional value and composition of halibut caviar
Halibut caviar is a low-calorie product: only 107 kcal per 100 g of caviar. Each egg is 75% protein, and 25% fat, while there are no carbohydrates in it. This fish product is a source of Omega-3 polyunsaturated fatty acids, which are invaluable to the human body. Halibut caviar is also rich in vitamins A (100 μg), E (0.6 mg), C (0.2 mg), PP (5.6 mg) and B vitamins, in particular B1 (0.05 mg) and B2 (0.11 mg). Halibut caviar has a valuable mineral composition: potassium (450 mg), calcium (30 mg), magnesium (60 mg), sodium (55 mg), phosphorus (220 mg), iron (0.7 mg). It also contains selenium, and in a much larger volume than in the eggs of other fish.
Beneficial features
Halibut is a bottom fish that rarely rises to the surface. From the point of view of ecology, this is one of the safest fish, since mercury and zinc do not accumulate in its meat. The uniqueness of the caviar of this fish is that the protein in terms of nutritional value is no worse than the animal, and is absorbed much faster and easier.
Omega-3 fatty acids protect blood vessels from atherosclerotic plaques and are beneficial for the cardiovascular system. Their benefits have been proven by numerous studies of patients with coronary heart disease, angina pectoris and tachycardia. The use of Omega-3 helped to reduce blood pressure and the level of "bad" cholesterol in the blood. Also, regular consumption of halibut caviar, which is a rich source of these acids, helps to reduce inflammation and accelerate the healing of muscle tissue injuries. Halibut caviar is often present in the diet of athletes, and especially bodybuilders, who subject the muscle apparatus to significant strength loads.
Halibut caviar contains a large amount of collagen - a protein of connective tissue. Collagen deficiency leads to loss of tone and sagging skin, the appearance of wrinkles. Introduce halibut caviar into your diet before the first signs of aging to maintain collagen levels. And if you're looking to lose weight, halibut caviar dishes are a great, low-calorie substitute for animal-based protein foods. This is especially true of various casseroles and cutlets steamed from fresh unsalted caviar.
Eating halibut caviar is also recommended as a prophylaxis for eye diseases. Vitamins A and E help maintain the health of the retina and prevent retinal degeneration. For women's health, tocopherol and folic acid are useful, the source of which is halibut caviar. Its regular introduction into the diet increases the chances of conceiving and bearing a healthy child. Halibut caviar is also a source of vitamin D, which prevents the development of rickets in children.
