Friday, March 20, 2009
Take Two Ounces and Call Me in the Morning
The Nutritional Aspects of Caviar
First of all, let's reestablish that caviar is considered to be an appetizer that is to be enjoyed in small amounts.
The elegant specialty is a composition of fish roe and salt. Caviar is a good source of calcium and phosphorus, as well as protein, selenium, iron, magnesium, and Vitamins B12, B6, B2, B44, C, A, and D. It also contains the amino acids arginine and histidine, as well as the essential amino acids lysine, isoleucine, and methionine. One tablespoon of caviar contains a gram of Omega-3 fatty acids, which help prevent heart disease. However...
While 'caviar' does contain a number of nutritional elements, it is quite high in sodium and cholesterol. Therefore, the recommended serving size is 30 to 50 grams per person.
Per 100 grams this is the break down:
Protein: 25.3 g
Fat: 17 g
Cholesterol: 440 mg
Sodium: 1,700 mg
Phosphorus: 330 mg
Potassium: 164 mg
Calcium: 51 mg
Sugar: 4 g
Its generally known that consumption of fish based products is generally low in western societies and countries including the US. However, studies have shown a notable low incidence of ischemic heart disease among Eskimos in North America. This appears due to the health efficacy of the long chain of n-3 polyunsatuated fatty acids found in seafood. Increased concumption of most types of seafood, including caviar would likely be beneficial to populations as a whole (not only on a health level, but a social
level as well), especially those with a record of heart disease and related issues (ie., the US). Simply subscribing to a habit of taking fish oil is not considered to be a feasible alternative. Enter the Caviar Princess. Where do we go from here? Stay tuned.
Tomorrow's a new day,