All types of caviar are consumed without further processing. Caviar or black and red caviar is a very nutritious product (270-280 kcal / 100 g) and is used almost without residue in the human body. Fish eggs contain 30% high-quality protein and 10-13% high-unsaturated fatthe proportion of omega-3 and omega-6 fatty acids . These fatty acids promote brain function, increase immunity, prevent cardiovascular disease, reduce the risk of allergies and strengthen vision. Eggs rich in lecithin, A, D, E and B vitamins . Red caviar promotes cell regeneration and normalization of blood pressure, while black caviar is very rich in minerals – phosphorus, sulfur, iron, potassium, sodium, calcium, magnesium, etc. Black caviar is considered to be more valuable than red caviar, but too frequent consumption can promote kidney stone formation and gout.