Which caviar is healthier – black or red? How to choose and eat it properly

manager of the online natural food delivery service “Eat Rustic”

How does red caviar differ from black caviar? Which one is healthier and how to choose the right delicacy?

New Year’s Eve is the best time to talk about the favorite delicacy of many, caviar. We know about its flavor properties, but how useful is it? Any caviar is a product with a very valuable composition. In one small egg should be enough “building material” for the formation and development of a whole fish. Just 3-4 teaspoons of delicacy is enough to get a highly concentrated portion of essential nutrients. What caviar to bet on in the pursuit of health?

Red caviar contains vitamins A, B, D, E, folic acid, phosphorus, iodine and calcium. This variety can affect many body systems: cardiovascular, nervous, endocrine and musculoskeletal. Natural antioxidants contained in caviar have a rejuvenating effect. With moderate use of delicacy improves the condition of the skin, blood vessels and joints.

What are the benefits of black caviar?

Black caviar is a real gastronomic favorite. It is extracted from fish of the sturgeon family: beluga, Sevryuga and sturgeon. Representatives of these species are rare in nature, and their extraction is difficult, so the cost of black caviar is higher. The variety of useful substances is not inferior to red caviar: proteins, essential omega-3 acids, vitamins A, B, C, D, E, a wide range of minerals. Black caviar improves metabolism and strengthens all body systems.

Which caviar to choose?

So who wins? Of course, both varieties of caviar have unique properties. They have approximately the same nutritional value and composition of useful substances. Both red and black caviar almost equally serve as sources of essential substances for the body. It turns out that we have – a fair draw! Therefore, when choosing between red and black delicacy, you can safely rely on your taste preferences.

What is the best way to eat caviar? The most familiar way – on a sandwich with butter. However, such an appetizer is quite fatty, and dairy products prevent the absorption of iron, which is rich in caviar. We recommend to refuse butter, toast it and add, say, a slice of avocado.

When choosing caviar, it is important to pay attention to the composition – it should not contain harmful substances that are often found in store products. Conscientious manufacturers use only natural preservatives – salt and sorbic acid. With such a careful approach caviar fully retains its useful substances and flavor properties.