About caviar

The history of caviar goes back as many years as its main producers, salmons and sturgeons, exist!
Scientists believe that sturgeon species are about 200 million years old, which means that they appeared at a time when dinosaurs were still walking the Earth. This amazing fish has been able to outlive reptiles, mammoths, climate changes and cataclysms!
However, as for the relatively modern history, the first mentions of caviar consumed by humans were found in ancient Egypt. Ancient writings often mention the secret of eternal youth, which was known only to a select few. Historians believe that they meant caviar.

Beneficial properties of caviar

Vitamin A is primarily good for the skin. Almost all expensive cosmetics contain this vitamin.
Vitamin B12 is involved in fat and carbohydrate metabolism and has a positive effect on the digestive and nervous systems.
Vitamin D deficiency is a very common phenomenon and can cause skin cell growth problems. In older people, deficiency of this vitamin can cause softening of bones and therefore make them more fragile. That is why the consumption of caviar supports the content of this invaluable vitamin in the body.
Vitamin E helps wound healing and blood clotting, slows ageing and prevents the formation of wrinkles.
Lecithin is difficult to obtain from natural products. In the process of frying or boiling, lecithin is recombined and loses its useful properties. Caviar is almost the only product that contains lecithin in its purest form.
Lecithin restores the nervous system, and it is also necessary for normal brain activity.
Among other things, organic iodine, phosphorus and calcium contained in caviar, as well as a large amount of very useful polyunsaturated fatty acids Omega-3 and Omega-6 as part of its proteins contribute to the improvement of brain activity and increase immunity

Two caviar sandwiches contain recommended daily intake of vitamins A, B12, D, E and lecithin.