Caviar is an exceptionally nutritious food.
Caviar is low in calories but rich in proteins. The proteins available in Caviar are: Arginine, Histamine, Isoleucine, Lysine and Methionine. The fat in Caviar is composed of cholesterol, (25%), and Lecithin, (75%). The existing vitamins in Caviar are: Vitamin A, C, PP, B2, B6 and B12. Follicular and Pantothentic acids are also present in Caviar.
Caviar is a delicate and perishable substance. Therefore, it can only retain its ideal quality in cold storage, ideally at Â–2 C, or 28 F. The high oil content of caviar prevents it from freezing at these levels.
Pasteurized Caviar can last three to six months, depending on the production date. An opened jar of Caviar should be consumed soon after, (within three days).