CAVIAR IS HIGH IN NUTRITION
It is estimated that about 90% of people take an incorrect ratio of Omega-6 to Omega-3. A ratio of 15:1 is highly pro-thrombotic and pro-inflammatory. It contributes to the prevalence of atherosclerosis, and obesity diabetes. The recommended ratio of Omega-6 to Omega-3 is 4:1.
Not all Omega-3 has the same nutritional value. EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are the noble Omega-3 fatty acids and the European Food Safety Authority (EFSA) recommends in adults an intake of 250mg per day of these two fatty acids. The advice for pregnant women is a daily intake of at least 100-200mg of DHA.
In Giaveri farm, sturgeons feed on selected and enriched food to transfer most of the nutrients possible in caviar, mainly omega-3 fatty acids such as EPA and DHA. The amount of Omega-3 in a tablespoon of caviar (16g) is about 1000mg and we can summarise the benefits in the following scheme:
EPA and DHA have proved to have benefits on:
– Immunity: helps to boost the immune system by enhancing the function of immune cells, and reduce inflammation;
– Brain health: exhibit neuroprotective properties and represent a potential treatment for a variety of neurodegenerative and neurological disorders;
– Heart health: can help reduce heart attack risk, stroke, or a clogged artery;
– Healthy blood pressure: proved to reduce the blood pressure;
– Eye health: are essential for normal infant vision development, they protect adult eyes from macular degeneration and dry eye syndrome.
Caviar is absolutely a gluten-free product.
Caviar, anyway, has not only Omega-3 but it supplies also other important nutritional components like vitamins, minerals, and antioxidants.
In the table here below, it is possible to see the amounts provided by 1 tbsp (16g) of caviar:
|Vitamin A||145 IU||3%|
|Vitamin E||0,3 mg||2%|
|Vitamin D||37,1 IU||9%|
|Vitamin B12||3,2 mcg||53%|
|Pantotenic acid||0,6 mg||6%|