Red caviar is good for the health of a young mother and unborn child, as it has large reserves of protein, lecithin and folic acid, which influence the development of the nervous system and create an effective barrier to the development of pathologies of the immune system. However, its excessive consumption can harm the baby’s body and lead to complications during childbirth. In this article we will talk about the correct rate of consumption of this useful product, the features of its selection and storage.
Benefits for pregnant women
Caviar is obtained from different types of fish: pike, chum salmon, pink salmon, trout, salmon and others. The delicacy of salmon and trout is considered more elite, tasty and expensive. But the difference is only in the appearance of the product; the composition is the same for almost all of them.
Positive properties:
- the folic acid content contributes to the proper formation of the fetal neural tube and the central nervous system;
- nourishes the body with iron;
- prevention of anemia;
- normalizes metabolism and metabolism;
- strengthens the immune system;
- calcium is necessary for bones and teeth, both mother and child;
- vitamin D protects against the appearance of rickets;
- lecithin is beneficial for blood circulation;
- cancer prevention;
- helps improve skin and helps with psoriasis and eczema.
The product stabilizes the condition of the mother in labor, saturates it with vitamins and strengthens the vital systems of the fetus.
What are the benefits of red caviar for pregnant women?
Red caviar during pregnancy is a necessary product that has a rich and healthy composition. Since the diet of women during pregnancy excludes many foods, the lack of protein and phosphorus in the body should be compensated for with permitted foods.
Did you know? Red caviar is an excellent aphrodisiac, improves male potency and, due to the large amount of fatty acids, helps the body at the beginning of pregnancy.
If you have high blood pressure or fluid retention, it is better to stop using it.
Red caviar during early pregnancy can serve as a useful product with the correct dosage. The vitamins and nutrients it contains have a beneficial effect on the body.
Let's look at whether red caviar is useful during pregnancy . Judge for yourself:
- more than a third is protein, necessary for the proper formation of the internal organs and bones of the fetus;
- lecithin promotes better absorption of vitamins by the body and lowers cholesterol levels in the blood;
- folic acid is a necessary component for the development of the nervous system in a child;
- zinc, iodine, iron and phosphorus significantly strengthen the body;
- vitamin D prevents the development of rickets in a child;
- Vitamin E promotes cell rejuvenation and improves metabolism.
Learn more about the health benefits of fish, fish oil and kelp during pregnancy.
As you can see, this product is a real storehouse of everything useful that the sea has to offer. Unfortunately, caviar also has a number of disadvantages, which will be discussed below.
Which caviar is preferable to eat, and in what cases?
Caviar of different types of fish has some differences in composition, so there are recommendations for consumption during pregnancy. By following the rules of administration, the product will only bring benefits.
Black sturgeon
One of the most expensive types of caviar is sturgeon. It has a specific taste of sea water and algae. The product is less salty than other types.
Benefits of use during the gestational period:
- vitamin A strengthens the immune system, prevents visual impairment;
- vitamin B contributes to proper metabolism;
- normalizes the central nervous system vitamin B12 and choline;
- fatty acids are needed for normal blood circulation and prevent blood clots;
- saturates the body with iron;
- Folic acid is beneficial for the fetus, it helps its proper development;
- Phosphorus has a calming effect.
Black sturgeon caviar has a rich vitamin and mineral composition, which has a positive effect on the body, this is especially important during pregnancy. The main rule is a moderate amount. Since the delicacy contains a lot of salt, it must be consumed with caution so as not to upset the water-salt balance of the body.
Red chum salmon
Chum salmon caviar is large in size and dense.
More often, this delicacy is used to decorate ready-made dishes, because it has a specific taste. The benefits are the same as those of black caviar: strengthens the immune system, stabilizes the condition of the mother and fetus, promotes the proper formation of the central nervous system, and has a positive effect on blood flow and brain function. Saturates the body with iron and is an excellent preventive measure against the formation of tumors.
Contraindications for use: heart disease, hypertension, presence of protein in the urine.
Caviar is a strong allergen, so you must first check the body’s reaction to avoid poisoning.
Red salmon
The most common caviar is salmon. Delicious, small grains are ideal for sandwiches or filling pancakes. The benefits are the same as those of other fish caviar. The difference is a more pleasant and rich taste.
In the first trimester, consuming the product helps overcome nausea and replenishes the body’s vitamin complex, promoting the proper formation of the fetus. In the middle of pregnancy, this is a way to get the necessary components: iron, iodine, manganese, phosphorus and fatty acids. Before giving birth, you can also include salmon caviar in your diet, if there are no contraindications.
When purchasing, you need to carefully study the composition; sometimes components that are harmful during pregnancy are used for preservation. The most dangerous is urotropine (E239).
Capelin
Capelin caviar is obtained from spring to autumn.
It has a light color and a special taste, which is why it is often prepared with spices and additives. It is quite difficult to find the product in its pure form; it is mostly smoked, frozen or salted. When choosing a product, you need to focus on the packaging date, it must coincide with spawning.
Pregnant women should not eat this delicacy. The product contains a lot of salt and carcinogens. Ready-made products on the shelves are preserved with many additional ingredients, mayonnaise and oil, which negatively affects the health of the expectant mother.
cod
Cod roe is fine-grained, dense and melts in your mouth. The product is inferior in popularity to trout and salmon, although it has the same positive effect on the body.
During the gestational period, use is allowed if health conditions permit. It is important to consider that the delicacy contains a lot of salt and purine, which negatively affects the body. The benefits and harms cause controversy, so it is better to exclude the product during pregnancy and lactation.
Pike
Pike eggs are light and small. The calorie content is slightly lower than that of other types - 130 kcal/100 g. Strengthens the immune system, improves heart function, blood circulation, skin and vision. Pregnant women are allowed, but in minimal quantities. Excessive consumption causes severe swelling and disruptions in the gastrointestinal tract.
A few words about black caviar
Sturgeon caviar is a rare, expensive delicacy that is often included in restaurant menus and tried to be served on a festive table. Black caviar is a product saturated with a whole range of useful substances, which include:
– fats – 11.50 g / 100 g;
— proteins – 23.06 g / 100 g;
– carbohydrates – 1.25 g / 100 g;
— microelements (Ca, J, Mg, Fe, Si, Na, P, Zn, K);
— vitamins (A, B, D, E, PP).
Despite the fact that half of the eggs consist of water, the product is high in calories. 100 grams of black caviar contains 236 kcal, while granular caviar has a slightly lower calorie content - 203 kcal.
Useful tips for choosing
There is a wide range of caviar on store shelves, not only natural, but also synthetic. The latter does not have any benefit for the body, especially during pregnancy. Therefore, when choosing, be sure to follow some rules:
- purchase goods from trusted outlets;
- the expiration date must be current;
- the packaging is sealed and unopened, but at home after printing, you need to transfer the delicacy from the tin to a glass jar;
- The color is not bright, calm. A more saturated shade is obtained by tinting;
- The prepared dish must be consumed within a few minutes so that valuable substances do not evaporate;
- high-quality caviar “scatters” on the plate, and low-quality caviar sticks together;
- Opened packaging can be stored for no more than three days in the refrigerator.
Fish roe is a valuable delicacy with many benefits. During the period of bearing a child, women can use the product, but only on the recommendation of a doctor and in the absence of contraindications.
How to choose high-quality black caviar
In order for eating black caviar during pregnancy to be safe for health and beneficial for the expectant mother, it is important to choose a quality product. The fewer preservatives, dyes and flavor enhancers it contains, the better. The following recommendations will help in choosing a high-quality and tasty product:
- A real delicacy is expensive. If the price on the price tag is suspiciously low, there is a chance that it is a fake;
- You should only buy the product from trusted suppliers and manufacturers with a good reputation. To make a purchase, it is better to go to a specialized store or at least to a large supermarket, and not to a dubious market;
- The product must be in its original packaging. The production date on the jar should be stamped or embossed. When purchasing a delicacy by weight, you have to rely on the seller’s integrity, and this is always a serious risk;
- The lid of the jar should be flat, slightly concave. Blistering of the lid indicates a violation of the seal of the package - it is not recommended to buy such a jar.
- Natural eggs should have a uniform, rich color with a moist surface. To check the product for the presence of dyes, just throw a few eggs into a glass of water. If the caviar has not been tinted, the liquid will remain clean and transparent, otherwise it will turn into the shade of the product.
- If the eggs have a bitter or sour taste, smell strongly of fish and do not burst when pressed, they are artificial.
Everything is good in moderation
In terms of calorie content, red caviar surpasses many protein-rich foods, including natural milk and white meat. Just 100 g of seafood contains about 270 kcal . It also contains a lot of salt, which is used for pickling, which can cause fluid retention in the body. In turn, this can put stress on the heart and blood vessels as fluid is retained in the tissues and kidneys.
Important! It is recommended to consume no more than 200 g of the product per week, and you need to take breaks for a period of one to two months.
It is useful to distinguish between natural high-quality caviar and fakes, which often attract attention with their cheap price. An unnatural product is a fake and, except for salt, does not contain anything useful. This fake product is not recommended for healthy people, let alone pregnant women.
Some pregnant women wonder whether it is possible to try salmon red caviar. Note that salmon caviar is not a separate variety of red caviar; these are synonyms, since red caviar is a product made from salmon fish: pink salmon, chum salmon, sockeye salmon, and salmon. Salmon caviar contains more yolk. In terms of its indicators, this variety is no less useful than varieties from other fish, but is easier to digest and contains more cholesterol.
Methods of use
The most common way to serve caviar to the table is pieces of loaf, greased with butter and with caviar placed on top.
This is not the most successful method , since 100 gr. the delicacy contains 250 calories, and together with butter, saturated with cholesterol and baked goods rich in carbohydrates, it’s just an energy bomb.
If you eat as many sandwiches as you want every day, excess fat on your body will not keep you waiting.
Caviar should be greased with two small pieces of black bread (preferably coarsely ground) and consumed no more than once a day.
Or add caviar to light vegetable salads , in which it goes well with many ingredients.
