Nutritional value of fish roe

  Fish roe is intended by nature to create and nourish new life.

A tiny, little egg contains abundance of essential nutrients necessary for the development and growth of an organism. Fish roe contains huge amounts of minerals and vitamins A, C, D, PP, B2, B6 and B12 which help to maintain healthy skin and good vision, promote growth, and bone development. Caviar does not contain trans fats or carbohydrates which increases it’s dietary value.

One of the most popular types of fish valued for the nutritional value of its eggs is salmon. Thirty percent of salmon caviar is protein including Omega-3 and Omega-6 fatty acids which promote eye health, cardiovascular health, brain function, immune system well-being, lower the risk of breast, colon, and prostate cancer and also protect from heart attack and stroke. Caviar has been recommended to patients recovering from serious surgery and chemotherapy because it aids healing processes thanks to its high hemoglobin content. Salmon caviar has only 290 calories per 100 grams which makes it low-calorie food.

One serving of caviar has an adult’s daily requirement of nutrients. A tablespoon of red caviar can be used to replace fish oil capsules or tablets that children don’t usually like. Consuming fish and fish roe is very important for embryo and child’s development because it has high concentration of protein that is essential for growth; also Vitamin D regulates the levels of calcium and phosphorus and the mineralization and growth of bones.

Caviar is not only appreciated for its high nutritional significance but it’s also a favorite gourmet food.

The most luxurious and expensive types of caviar come from wild sturgeon species: Beluga, Ossetra, and Sevruga living in Caspian Sea.

There are different ways of serving caviar. The simplest way of course is to just eat it with a non-metal teaspoon directly from the little tin or jar it comes in.

For a dinner party a little bit of caviar can be placed on a ceramic or mother of pearl spoon with a small leaf of coriander and a gentle squeeze of lemon or lime juice.

A classically Russian tradition of eating caviar is to spread it on a crepe, topped with sour cream, it is a wonderful meal starter to grace any event.

Another excellent way to enjoy caviar is to spread it on buttered toast. 

Why should I eat honey?

  Bee honey is super food with exceptional nutritional value!

It is one of the most valuable food products known to us since ancient times.

Honey is easily absorbed by the organism and provides abundance of energy, that’s why it is recommended to be consumed every morning and before or after physical exercise.

Honey is rich in vitamins - B1, B2, B3, B6, K, C, E, A, organic acids, proteins, enzymes, lipase, and many other necessary elements.100 g of honey contain about 21% of water, 0.4% protein, 0% fat, 78.3% carbohydrates, and 323 calories of energy absorbed very quickly by the body.
Carbohydrates (70-80%) are represented mainly by glucose, fructose, disaccharides and about 20 other bi and three-saccharides.
Organic acids in bee honey include but are not limited to tartaric, citric, lactic, formic and over 20 amino acids.
Just few of the micro elements found in honey are potassium, calcium, sodium, phosphorus, sulfur, and manganese.
Honey has almost unlimited shelf life when stored properly. It is preferable to be kept in glass, clay, porcelain, ceramic, or wooden containers in dark, cool, and dry place with no extraneous odors.
Bee honey contains performance enhancers; these are substances that increase the vital activity of the body. Surveys have shown that athletes, who use honey before or after competition recover muscular energy faster. Medics also recommend honey to patients recovering from illness because it is well known for its healing and probiotic properties. It aids in prevention and recovery from various respiratory diseases such as colds, flu, and infections, improves digestion and metabolism, and strengthens the immune system. Honey also has antioxidant, antimicrobial, antibacterial and anti-fungal properties.

The flavor of honey is affected by the unique combination of geographic location, soil, temperature, climate and micro-climate that gives the flower nectar a complex composition and the honey made from it an individual personality.   

Types of Honey:

Monofloral honeys are a premium product in the market due to their distinct taste, fragrance and flavor as they are predominantly from one single nectar source. The taste spectrum of monofloral honeys range from bitter to sweet and texture from clear to creamy. Similar to wine, the color, taste, and texture can differ slightly from year to year even from the same location and beekeeper. Examples of monofloral honeys are manuka, linden, acacia, sunflower, rewarewa, clover, thyme, buckwheat and etc.

Polyfloral honey, also known as wildflower honey is derived from the nectar of few different types of flowers.

Honeydew is a classification of honey refers to honey produced by honeybees collecting nectar that is exuded from another insect such as an aphid or scale insect. World wide honeydew can be referred to variously as "forest honey", "Pine honey", "Fir honey" etc. and may sometimes be referred to by the specific species of tree producing the honeydew. Typically honeydews have lower levels of glucose and fructose and higher levels of complex sugars due to the extra enzymatic actions in the sap sucking insect's gut.

Substituting the sugar in your tea for a spoon of honey will enhance the overall performance of your mind and body.