What are the benefits and disadvantages of eating caviar?

Fish roe is indeed high in protein, but it is also high in cholesterol.

There are only benefits, no harm!

Fish roe is the food with the highest cholesterol content, and it is best to eat it sparingly or not at all.

Caviar is rich in valuable nutrients, such as: protein (arginine protein, histidine protein, isoleucine, lysine protein, methionine protein), fat (cholesterol, phosphorus), vitamins (vitamin A, vitamin B, vitamin C, vitamin B2, vitamin B6, vitamin PP, vitamin B12), but also contains calcium, copper, magnesium, iron and sulfur and other trace elements, in addition to lymphatic and vitamin B3 acid, has a very significant health care effect.

Even people who are very conscious of their body shape do not need to give up enjoying the delicious taste of fish roe. There are only 230 kcal in 100 grams of fish roe. In addition, fish roe has a calming effect.

It has an excellent effect on preventing nervous breakdowns. After eating fish roe, it is as if one is looking at the world in a different light.

The health effects of caviar are evident in:

1. Enhance human immune function.

2. Supplement the trace elements required by the human body and enhance the human body's physique.

3. It can nourish yin and enhance physical strength, which is very helpful for obese people who are often sore.

4. Increase nutrition and keep it smooth and clean.

5. Calm the nerves and nourish the brain, relieve restlessness and calm emotions.

Caviar is rich in minerals such as protein, calcium, phosphorus, iron, and a large number of brain phospholipids, which are extremely important for the human body, especially for the growth and development of young children, and these nutrients are often relatively deficient in our daily diet.

In particular, cerebral phospholipids, which are the basic substances for brain and nerve development, can promote brain development, improve intelligence level, and help enhance memory and cognitive ability. Once deficient, nerve cells can be damaged and brain function can be disrupted, affecting higher cognitive functions such as memory and thinking.

Benefits of eating caviar:

Caviar is rich in phosphate, calcium, vitamin A and vitamin D, and each seven grains are equivalent to the nutritional value of one egg. It has the effect of invigorating the stomach and indigestion. The caviar made of it is like a red pearl on a plate, sparkling and can arouse people's appetite, so it is very "valuable".

In addition, caviar is also rich in protein, calcium, phosphorus, iron and other minerals, as well as a large amount of brain phospholipids and other nutrients. These nutrients are extremely important for the human body, especially for children's growth and development, and they are easy to be deficient in our daily diet.

Patients with gout should not use sardines, anchovies, and caviar that contain high levels of purines. It is necessary to pay attention to the elderly to eat as little as possible, because caviar is rich in cholesterol, and it is not beneficial for the elderly to eat more.

Caviar is rich in protein, calcium, phosphorus, iron and other minerals, as well as a large amount of cerebral phospholipids, which are extremely important for the growth and development of the human body, especially for children, and these nutrients are often easily deficient in our daily diet.

In particular, brain phospholipids, which are the basic substances for brain and nerve development, can promote brain development and improve intelligence level, and are conducive to enhancing memory and cognitive ability. Once deficient, nerve cells can be damaged and brain function will be disordered, affecting higher cognitive functions such as memory and thinking.

Although fish can be freshwater and seawater, the nutritional content of caviar is not much different. Japanese scientists studied the roe of 18 species of Pacific fish and found that the roe contains more protein and total lipids than fish meat, but has less water. In other words, the nutritional value of fish roe is not only not lower than that of fish in some respects, but higher than that of fish.