Ingredients Pike caviar
| fresh caviar | 500.0 (gram) |
| table salt | 1.0 (teaspoon) |
Method of preparation
Caviar can be prepared from live, chilled, but not frozen pike. Caviar can be removed from the films, put in a colander and scalded with boiling water. Let the water drain, season with fine dry salt and stir gently. Put the caviar in a jar, pour vegetable oil on top. Store cold.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 87.1 kCal | 1684 kCal | 5.2% | 6% | 1933 g |
| Proteins | 17.3 g | 76 g | 22.8% | 26.2% | 439 g |
| Fats | 2 g | 56 g | 3.6% | 4.1% | 2800 g |
| organic acids | 76.7 g | ~ | |||
| Alimentary fiber | 2 g | 20 g | 10% | 11.5% | 1000 g |
| Water | 69.3 g | 2273 g | 3% | 3.4% | 3280 g |
| Ash | 0.2 g | ~ | |||
| Vitamins | |||||
| Vitamin PP, NE | 2.8718 mg | 20 mg | 14.4% | 16.5% | 696 g |
| Macronutrients | |||||
| Potassium, K | 0.4 mg | 2500 mg | 625000 g | ||
| Calcium, Ca | 7.3 mg | 1000 mg | 0.7% | 0.8% | 13699 g |
| Magnesium, Mg | 0.06 mg | 400 mg | 666667 g | ||
| Sodium, Na | 7.3 mg | 1300 mg | 0.6% | 0.7% | 17808 g |
| Sulfur, S | 3.6 mg | 1000 mg | 0.4% | 0.5% | 27778 g |
| Chlorine, Cl | 1345.6 mg | 2300 mg | 58.5% | 67.2% | 171 g |
| Trace Elements | |||||
| Iron, Fe | 0.06 mg | 18 mg | 0.3% | 0.3% | 30000 g |
| Cobalt, Co | 0.3 μg | 10 μg | 3% | 3.4% | 3333 g |
| Manganese, Mn | 0.005 mg | 2 mg | 0.3% | 0.3% | 40000 g |
| Copper, Cu | 5.4 μg | 1000 μg | 0.5% | 0.6% | 18519 g |
| Molybdenum, Mo. | 6.1 μg | 70 μg | 8.7% | 10% | 1148 g |
| Nickel, Ni | 5.9 μg | ~ | |||
| Fluorine, F | 425.8 μg | 4000 μg | 10.6% | 12.2% | 939 g |
| Chrome, Cr | 54.5 μg | 50 μg | 109% | 125.1% | 92 g |
| Zinc, Zn | 0.7051 mg | 12 mg | 5.9% | 6.8% | 1702 g |
The energy value is 87,1 kcal.
Pike caviar rich in vitamins and minerals such as: vitamin PP – 14,4%, chlorine – 58,5%, chromium – 109%
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Pike Caviar PER 100 g
- 0 kCal
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