Ikura or Salmon Eggs


Nutritional composition of ikura

Ikuras (commonly known as salmon roe), are those little orange-colored balls that are a hit with Japanese food lovers. One of the main differences with respect to other aquatic animals is that salmon cannot be bred in captivity, since they die during spawning, the biological process in which species deposit their eggs in a medium for the fertilization process.

Historically, red caviar appeared on Russian tables during the 13th century and quickly spread both in the eastern and western parts of the country. Curiously, at that time it was used to stuff chicken or quail eggs.

The rise of the ikura is closely linked to the scarcity of wild sturgeon, which led to the search for a substitute. In addition, the extraction of black caviar is very complex, because in addition to the accuracy in the years of sturgeon, and the limitation of their sex, we must add the imperative need to extract their roe alive, because once the fish dies, it releases a substance that embitters the roe, completely destroying the taste of a delicacy of such exquisiteness.

You may think that its success is due to its unmistakable and unique flavor, and you are not wrong, but the truth is that we are facing a food with an enormous nutritional value.

In addition, its intake will never become monotonous thanks to the more than fifty recipes that we have on our website. All of them completely free of charge! This way you will be able to follow a varied diet, both for you and for the little ones at home, since doctors recommend its intake from 9 months of life, a premature age that is understood both for its nutrients and its soft texture.

The benefits of eating salmon roe

When referring to marine eggs, we tend to think of sturgeon eggs, the fish from which salmon eggs come, which are produced by females between 8 and 20 years of their almost 100 years of life.

However, there are other much more economical and nutrient-dense alternatives that are a delight on the table. This is the case of the aforementioned salmon roe, a source of proteins and vitamins.

Proteins are essential for the formation and repair of skin tissues. They also help the body internally by forming antibodies that protect us from disease. In addition, there are those that act as a carrier of other nutrients, including vitamins, which are very present in roe.

In this same line of skin care we find vitamin E, which contributes to the maintenance of the cells to the point of preventing a strong aging of the skin tissue.

Other vitamins such as B vitamins favor the absorption of glucose and are vital for the correct functioning of such an important organ as the heart. This vitamin is complemented by Omega 3, which helps cardiovascular function, among its many properties.

It is not the only one, as it is also one of the greatest enemies of obesity. Their consumption, combined with a nutrient-rich diet and physical exercise, once again directly affects cardiovascular health.

Omega 3 has anti-inflammatory properties, and may help treat conditions involving chronic inflammation. It thus reduces the production of inflammatory molecules in stressed and obese people.

And if anything stands out among the countless benefits of eating salmon roe, it is the number of diseases and health problems that they are able to keep at bay. As if that were not enough, they are advantageous for the heart and their benefits on skin tissue (in addition to keeping the skin smooth, thus delaying the appearance of wrinkles, prevents the appearance of spots on them) thanks to other nutrients such as vitamin A, reduces the risk of cancer.

The energy it brings us will help us face the day with the energy it requires, thus making each and every one of its hours more efficient, and keeping anemia at bay. This property is due to vitamin B12, which helps in the formation of red blood cells, as well as glucose.

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