The root of the word caviar means khavar avar meaning small eggs. Caviar is known as black pearl. Caviar is the unfertilized egg of sturgeon (estrogen). Sturgeons are several million years old and date back to the Jurassic era. Sturgeon are called living fossils of the world. This divine blessing is abundant in the Caspian Sea, which supplies about 90% of the world’s caviar.
Caviar is an energetic food that has a very pleasant taste and smell. The protein in caviar is mainly composed of the amino acids arzin, histamine, isoleucine, lysine and methionine. The fat in caviar is also divided into two main categories, which are 25% cholesterol and 75% lecithin.
Also in caviar, the concentration of omega-3 fatty acids is very high. In addition, caviar is rich in a compound called Ctacosand, which is a long-chain fatty alcohol that is converted to fatty acids in the body. Caviar is also rich in iron.
