Properties and Nutritional Value of Salmon Roe

Salmon roe, or orange caviar, is one of the most nutritious and popular food items. Salmon eggs are not considered true caviar; however, due to their high content of essential vitamins A, B, D, and K2, minerals such as zinc and iodine, and fatty acids EPA and DHA, the properties of salmon roe are extensive and contribute to bodily strengthening. The highest quality of this product is firm, and its size, depending on the salmon species, ranges from one to five millimeters.

Fish roe, or salmon eggs, are processed in salt, and the fresher and higher quality the eggs are, the less salt is required for preservation.

Vitamin D: The vitamin D content in salmon roe is equivalent to 58%. Vitamin D plays a vital role in the immune system
Omega-3: Red caviar provides the body with high quantities of DHA and EPA. Among the properties of salmon roe is that its Omega-3 content is beneficial for heart health and reducing blood pressure.
Protein:
The protein in salmon roe is greater than that in meat products and other seafood, and it is also of a significantly higher quality, containing all essential amino acids such as lysine. Lysine plays an important role in protein synthesis, immune system health, and enhanced absorption of minerals, particularly calcium.
Vitamin B12: Salmon roe provides a wide spectrum of important vitamins and minerals; however, its most abundant nutrient is vitamin B12.
The B12 content in this foodstuff constitutes approximately 33%. Vitamin B12 is particularly crucial for DNA synthesis and the formation of red blood cells, which is considered one of the most important properties of salmon roe.

Benefits and Therapeutic Properties of Salmon Roe

Reduced Risk of Heart Disease: As salmon roe is replete with Omega-3 fatty acids, consuming it at least once per week significantly reduces the risk of developing heart disease.
Healthy Fetal Development: The Omega-3 fatty acids in salmon roe aid in the development of the fetal brain and nervous system. The DHA from this roe is broken down in the body into DHA-lysoPC molecules, which easily cross the blood-brain barrier and are essential for the brain development of infants and mothers. Physicians recommend that pregnant women consume 200 to 300 grams of various seafood per week to benefit from its advantages.
Protection Against Depression: Studies indicate that individuals suffering from depression often have lower levels of Omega-3. Reducing the risk of depression by obtaining sufficient Omega-3 is another benefit of salmon roe.
Reduced Inflammation: Some studies demonstrate that regular consumption of various fish roe or other Omega-3-rich seafood helps reduce inflammation. The DHA and selenium present in salmon roe exert a strong anti-inflammatory role in the body by suppressing inflammatory cytokines and modulating inflammatory pathways.
Reduced Blood Pressure: Another property of salmon roe is the improvement of cholesterol levels by increasing (good HDL), reducing triglycerides, and preventing the aggregation of blood platelets, thereby preventing clotting and increased blood pressure.

Antioxidant Role: The antioxidants in salmon roe protect cells and DNA from oxidation caused by an unhealthy diet, oxidative stress from ultraviolet radiation, pollution, smoking, and stress. Salmon roe is rich in antioxidants, particularly vitamins A, C, and E. In addition to vitamins, an antioxidant called astaxanthin is also among the micronutrients found in this product; this compound is the primary reason for the red and pink color of salmon roe and reduces oxidative stress.