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How it all came to be…
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Caviar is a high-energy food that tastes and smells very pleasant. Generally, protein found in Caviar consists amino acids, histamine, isoleucine, lysine and methionine. The fat in caviar is also divided into two major categories that include: 25% and 75% of cholesterol and lecithin respectively.
Caviar has different types ranging from Beluga, Osetra, Sevruga and so on.
Caviar consumption prevents from depression and cardiovascular diseases because the concentration of omega-3 fatty acids is very high in it. Caviar is considered the most valuable and expensive global food grown in Iran.
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Enhance your information
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5 species of privileged sturgeon fish in the world live in the Caspian Sea. From the view point of quality, they respectively include Beluga Sturgeon, Osetra or Iran Sturgeon, Gold or Russian Sturgeon, Bastard Sturgeon, Starry Sturgeon.
Caviar consumption, in the health of nerve cells, is very effective.
In countries where sturgeon meat and caviar in their food habits play an important role, the amount of depression is much less than other countries. Caviar is also rich in terms of iron. That’s why its use in patients with anemia of iron deficiency is recommended.
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