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Salmon Caviar Russia orginal
Salmon caviar has earned fame as one of the most useful and nutritious products. In 100 g of the delicacy contains more than 250 kcal, about 25 g of protein, 18 g of fat and 4 g of carbohydrates.
Proteins contained in the product (almost 32% of the total) are absorbed by the human body much easier than proteins from meat or milk.
Also in the caviar there is an impressive amount of folic acid, potassium, phosphorus, and the caloric content of “fish eggs” exceed meat and dairy products (almost without carbohydrate and fat). According to nutritionists, it is possible for several months to regularly take capsules with polyunsaturated fatty acids (omega-3, omega-6, omega-9), and you can eat 2-3 small sandwiches with red caviar every day and the biological result will be the same. By the way, the caviar contains about 3.5 times more omega-substances than directly in the fish fillet.
Caviar, salt, vegetable oil, preservatives E200, E211
The caviar will remain fresh for up 18 months from the date of production if kept unopened and stored at a temperature below 32ºF (0ºС). The production date is noted on the bottom of each can. The storage time will shorten if stored at a higher temperature. Caviar should never be stored at temperatures higher than 37ºF (3ºС). We recommend storing caviar in the coldest part of your refrigerator (usually the meat section). Storing caviar in the freezer is not recommended because after it is thawed, the grains may burst, resulting in more juice in caviar. Opened cans should also be stored in the refrigerator. After a can is opened, freshness time can vary from a few days to a few weeks dependent on whether bacteria is introduced into the can. To prevent bacteria from entering the can, serve caviar only with a clean spoon and avoid adding any other food, such as breadcrumbs, to the can. Larger cans are equipped with plastic lids for better protection against bacteria.
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|Dimensions||6 × 6 × 5 cm|