Sturgeon

Sturgeon - genus of fishes of family sturgeon. Meat of sturgeon contains digestible protein and fats. Protein of meat of sturgeon is full-fledged, contains all amino acids and is acquired by human body for 98%. Content of cod-liver oil in meat fluctuates from 10 to 15% and is highly nourishing product. The sturgeon is fine source of potassium, phosphorus, in it also calcium, magnesium, sodium, chlorine, iron, chrome, fluorine, molybdenum, nickel contains. The sturgeon is rich with B1, B2, C, PP vitamin.

The sturgeon contains large amount of useful fatty acids which promote decrease in cholesterol in blood. For this reason their regular use significantly reduces risk of development of myocardial infarction. The saltwater fish, contains large amount of the iodine necessary for normal work of thyroid gland

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