Black caviar during pregnancy - the benefits and harm

Black caviar in most countries is an elite food product. Caviar sturgeon, such as sturgeon, beluga, stellate sturgeon and some others is generally called black. The main production of this delicacy is conducted in the Caspian Sea, a smaller amount of product is mined in the Azov Sea, the Black Sea region, in the lower reaches of the Danube, in the Amur region. This sturgeon caviar does not have a really black color. The lighter it is, the more valued it is. There are a number of types of black caviar classification.

By name of the fish-producer:

1. Beluga caviar is considered one of the most expensive and valuable. It is a leader not only in cost, but also in taste. The delicacy has almost no fish smell, it tastes like nuts. Beluga caviar, which has a golden hue and obtained from a very old fish, is considered the most delicious, but it also costs more.
2. Sturgeon caviar has a specific taste, it has a taste of sea water containing iodine. Some distinguish the presence of algae flavor in the calf. Many gourmets appreciate it for these qualities. Caviar is less salty than beluga.
3. Sevryuzhya caviar is slightly inferior in value and taste to other species. It is very high in calories, contains a large percentage of fat. The taste is less pronounced than that of sturgeon, but many like this delicate memorable flavor.
4. Kaluga caviar resembles beluga, well, its taste is not so pronounced, the nutty tint is not felt. It is more fat and calorie, but this is what makes it softer and more tender.

According to the method of manufacture:

• granular can;
• granular barrel;
• pressed;
• Yastichnaya (in the film).

The product is not subject to pasteurization. Salted caviar is sold in jars, the product contains more salt in barrels.

The composition and caloric content of the product

This exquisite delicacy contains a lot of protein and healthy fats. Caloric content of the product itself is 200-250 kilocalories. But since caviar is usually consumed with bread and butter, the energy value of such a sandwich increases almost twice.

The chemical composition of caviar:

1. Most of the eggs are water, its share reaches 45-50% of the volume.
2. The percentage of protein is 27-30%.
3. 13–14% are fatty acids, and 5% are substances of inorganic origin.
4. The most valuable component of caviar is polyunsaturated acids Omega 3 and 6.
5. The composition of the delicacy includes magnesium, iodine, zinc, calcium and other elements.
6. Caviar contains such essential amino acids as valine, arginine, histidine and others. It also contains essential amino acids - aspartic acid, glycine, glutamic acid and others.

Useful properties of black caviar

This delicacy product is not a panacea, but an excellent restorative and prophylactic agent.

Benefits for the body of a pregnant woman due to the presence of useful chemicals:

1. Vitamin A is necessary to maintain the immune system in tone, for the prevention of visual disorders, to improve skin condition.
2. Vitamins of group B provide the correct course of metabolic processes in the body, stimulate the work of many organs and systems. Vitamins of this group are necessary for normal development of brain activity, metabolic processes, elimination of toxic substances.
3. Vitamin B12 is involved in the normalization of the nervous system, it is necessary in the treatment of anemia.
4. The complex of vitamins E and C strengthens the body's defenses, has an antioxidant effect.
5. Vitamin D stabilizes the endocrine system, improves calcium absorption. During pregnancy, a large amount of this mineral from the woman’s body is spent on the development of the skeletal system of the fetus. It is necessary to compensate for these costs in order for a woman to maintain healthy bones, teeth, and nails.
6. Choline has a positive effect on the work of the central nervous system.
7. Omega – 3 and omega – 6 fatty acids help the brain to work, improve memory, strengthen the immune system. These acids significantly improve blood circulation, thus reducing the risk of blood clots. Some scientists argue that Omega – 3 and Omega – 6 interfere with the formation and development of tumors.
8. Black caviar can compensate for iron deficiency in the body. This problem in the second half of pregnancy faces the majority of women. The blood volume in the body increases, the level of hemoglobin decreases.
9. Folic acid is necessary for a woman both at the planning stage of pregnancy and during its course. It contributes to the proper development of the blood-forming organs and the nervous system of the fetus, increases the level of hemoglobin.
10. Phosphorus has a sedative effect, makes it easier to fall asleep, helps fight insomnia.
11. Magnesium prevents the occurrence of cramps in the calf muscles.

In the black caviar there are many essential proteins for a pregnant woman, minerals and vitamins. In the absence of contraindications, it is necessary to include it in the diet.

Harm of black caviar

For long-term storage and preservation of delicacies, it is possible to use preservatives and food additives that can cause the manifestation of allergic reactions.If there are similar symptoms, it is better to refuse caviar for the entire period of pregnancy.

Even healthy women need to maintain moderation. In order not to provoke exacerbations of existing diseases, it is advisable to consult with a gynecologist. The doctor will tell you whether you can eat caviar and in what quantity.

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