What is caviar?

The term caviar refers to the eggs of sturgeon fish belonging to the genus Acipenser, from the Acipenseridae family.


What are its nutritional properties?

100g of caviar provide about 260 calories divided as follows:

  • 53% lipids,
  • 42% protein
  • 5% carbohydrates


In particular, 100 grams of caviar provide approximately:

  • 47.50 g of water,
  • 24.60 g of protein
  • 17,90g of lipids, of which: 4.060 g of saturated fat, 4,631 g of monounsaturated fats, 7,405 g of fat polyunsaturated (among which 6,787 g of omega 3 and 81.25 mg of omega-6)
  • 588 mg of cholesterol
  • 4.00 g carbohydrates
  • 1.89 mg vitamin E
  • 0.620 mg of riboflavin
  • 0.320 mg vitamin B6
  • 0.190 mg thiamine
  • 0.120 mg of niacin
  • 905 IU of vitamin a
  • 117 IU vitamin D
  • 50 micrograms of vitamin B12
  • 16 micrograms of folate
  • 0.6 micrograms of vitamin K
  • 1,500 mg sodium
  • 356 mg of phosphorus
  • 300 mg of magnesium
  • 275 mg of calcium
  • 181 mg of potassium
  • 11, 88 mg iron
  • 0.95 mg zinc
  • 65,62 micrograms of selenium


When should you not eat caviar?

The consumption of caviar may interfere with the action of oxazolidinones. If in doubt it is good to seek advice from your doctor.


Seasonality of caviar

Caviar is available on the market throughout the year.


Possible benefits and drawbacks of caviar

With its high content of monounsaturated fats and omega 3 – healthy lipids – caviar could be considered an ally of the heart and arteries. Unfortunately, it is a food too rich in saturated fats, whose daily intake should not exceed 10% of the total calories in order not to impair cardiovascular health. Furthermore, caviar is very rich in cholesterol and sodium, two enemies of the health of the heart and arteries: for this reason it is not healthy to consume excessively.


Other nutrients that caviar is a good source for include high quality protein, vitamin A (an ally of eyesight), B vitamins (particularly vitamin B12), vitamin D (important for bone health) and several minerals, most notably calcium and phosphorus (allies of healthy bones and teeth), iron (involved in the production of red blood cells), magnesium (which is involved in many intra and extra cellular phenomena) and selenium (an aid for antioxidant defenses).