is not only a refined delicacy, but also a useful product. Caviar is got in July-August then it is preserved at once. If on packing it is told that caviar is produced in December, it means that caviar of a perefasovala or was made of frozen yastyk. It demonstrates to not the best quality. Upon purchase of caviar in tin and glass jars, be convinced that it does not dangle inside, being poured from edge to edge, and fills a jar densely without emptiness.
Buying weighed out ikrusledut to pay attention to friability of grain. At quality caviar of a berry easily separate from each other and do not stick to a surface, abesformenny, slipsheyasya massas the burst grain means that the quality at a product is lower than an average. It is necessary to store caviar in the fridge on the side shelf, but not in the freezer as berries can turn lopnut into puree. It is not necessary to hold the opened jar more than five days as in it microorganisms begin to develop the unpleasant smell ipoyavlyatsya.
Caviar contains many useful elements:
- Iodine. This microcell is very important for prevention of diseases of a thyroid gland
- Protein. Feature of protein from caviar is its high digestibility. Also it consists of a complex replaceable and irreplaceable am_nokislot.
- Vitamin A. Helps immunity to remove slags, strengthens vessels, increases sight
- Vitamin E. It normalizes a metabolism in gonads, and besides, rejuvenates cages and brings slags out of fatty tissue.
- Vitamin D. It takes part in formation and strengthening of bones. Especially it is useful to pregnant women and nursing mothers to prevention of rickets at children
Caviar is contraindicated at tendency to hypostases, atherosclerosis, hypertensive and ischemic diseases.
Lifegid: if you are interested in vegetable caviar more, advise to read article: marrow caviar