Ingredients Sturgeon caviar and chum caviar
| chum salmon caviar | 100.0 (gram) |
| sturgeon caviar pressed | 100.0 (gram) |
| parsley | 20.0 (gram) |
| green onion | 100.0 (gram) |
| lemon | 1.0 (piece) |
| butter | 100.0 (gram) |
| Pies diners | 150.0 (gram) |
Method of preparation
Place chum and granular caviar in small salad bowls or vases. Serve the finely chopped green onions separately. Caviar can be put on a plate in the form of an oblong bar, garnished with parsley branches, garnished with sliced lemon and served with butter separately. Small pies stuffed with vyzigi or rice with fish are good to serve with caviar.
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 | 308.5 kCal | 1684 kCal | 18.3% | 5.9% | 546 g |
| Proteins | 16.7 g | 76 g | 22% | 7.1% | 455 g |
| Fats | 22.4 g | 56 g | 40% | 13% | 250 g |
| Carbohydrates | 10.7 g | 219 g | 4.9% | 1.6% | 2047 g |
| organic acids | 12.1 g | ~ | |||
| Alimentary fiber | 0.9 g | 20 g | 4.5% | 1.5% | 2222 g |
| Water | 47.1 g | 2273 g | 2.1% | 0.7% | 4826 g |
| Ash | 3.5 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 700 μg | 900 μg | 77.8% | 25.2% | 129 g |
| Retinol | 0.7 mg | ~ | |||
| Vitamin B1, thiamine | 0.09 mg | 1.5 mg | 6% | 1.9% | 1667 g |
| Vitamin B2, riboflavin | 0.1 mg | 1.8 mg | 5.6% | 1.8% | 1800 g |
| Vitamin B4, choline | 13.7 mg | 500 mg | 2.7% | 0.9% | 3650 g |
| Vitamin B5, pantothenic | 0.2 mg | 5 mg | 4% | 1.3% | 2500 g |
| Vitamin B6, pyridoxine | 0.1 mg | 2 mg | 5% | 1.6% | 2000 g |
| Vitamin B9, folate | 15.7 μg | 400 μg | 3.9% | 1.3% | 2548 g |
| Vitamin B12, cobalamin | 0.2 μg | 3 μg | 6.7% | 2.2% | 1500 g |
| Vitamin C, ascorbic | 15.7 mg | 90 mg | 17.4% | 5.6% | 573 g |
| Vitamin D, calciferol | 0.04 μg | 10 μg | 0.4% | 0.1% | 25000 g |
| Vitamin E, alpha tocopherol, TE | 1.5 mg | 15 mg | 10% | 3.2% | 1000 g |
| Vitamin H, biotin | 0.9 μg | 50 μg | 1.8% | 0.6% | 5556 g |
| Vitamin PP, NE | 3.3722 mg | 20 mg | 16.9% | 5.5% | 593 g |
| niacin | 0.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 197 mg | 2500 mg | 7.9% | 2.6% | 1269 g |
| Calcium, Ca | 67.9 mg | 1000 mg | 6.8% | 2.2% | 1473 g |
| Silicon, Si | 0.5 mg | 30 mg | 1.7% | 0.6% | 6000 g |
| Magnesium, Mg | 24.5 mg | 400 mg | 6.1% | 2% | 1633 g |
| Sodium, Na | 18.6 mg | 1300 mg | 1.4% | 0.5% | 6989 g |
| Sulfur, S | 41.2 mg | 1000 mg | 4.1% | 1.3% | 2427 g |
| Phosphorus, P | 250.2 mg | 800 mg | 31.3% | 10.1% | 320 g |
| Chlorine, Cl | 194.7 mg | 2300 mg | 8.5% | 2.8% | 1181 g |
| Trace Elements | |||||
| Aluminum, Al | 226.3 μg | ~ | |||
| Bohr, B | 25.5 μg | ~ | |||
| Vanadium, V | 12 μg | ~ | |||
| Iron, Fe | 1.8 mg | 18 mg | 10% | 3.2% | 1000 g |
| Iodine, I | 1 μg | 150 μg | 0.7% | 0.2% | 15000 g |
| Cobalt, Co | 2.4 μg | 10 μg | 24% | 7.8% | 417 g |
| Manganese, Mn | 0.145 mg | 2 mg | 7.3% | 2.4% | 1379 g |
| Copper, Cu | 80.3 μg | 1000 μg | 8% | 2.6% | 1245 g |
| Molybdenum, Mo. | 8.6 μg | 70 μg | 12.3% | 4% | 814 g |
| Nickel, Ni | 1.3 μg | ~ | |||
| Olovo, Sn | 9 μg | ~ | |||
| Rubidium, Rb | 2.9 μg | ~ | |||
| Selenium, Se | 0.8 μg | 55 μg | 1.5% | 0.5% | 6875 g |
| Titan, you | 1.5 μg | ~ | |||
| Fluorine, F | 170 μg | 4000 μg | 4.3% | 1.4% | 2353 g |
| Chrome, Cr | 2 μg | 50 μg | 4% | 1.3% | 2500 g |
| Zinc, Zn | 0.547 mg | 12 mg | 4.6% | 1.5% | 2194 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 8 g | ~ | |||
| Mono- and disaccharides (sugars) | 1.5 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 11.8 mg | max 300 mg |
The energy value is 308,5 kcal.
Sturgeon caviar and chum salmon rich in vitamins and minerals such as: vitamin A – 77,8%, vitamin C – 17,4%, vitamin PP – 16,9%, phosphorus – 31,3%, cobalt – 24%, molybdenum – 12,3%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- 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.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Calorie content AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Sturgeon caviar and chum salmon caviar PER 100 g
- 249 kCal
- 289 kCal
- 49 kCal
- 20 kCal
- 34 kCal
- 661 kCal
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