Know what’s on your plate
Caviar
Calories & nutrition facts
black and red, granular
Nutrition facts
Per 100 g% DV- Calories 264 kcal —
- Protein 25 g 49%
- Carbohydrate 4 g 1%
- Fat 18 g 23%
- Saturated fat 4.1 g 20%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 1500 mg 65%
- Cholesterol 588 mg 196%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 271 µg 30%
- Vitamin C 0 mg 0%
- Vitamin D 2.9 µg 14%
- Vitamin E 1.9 mg 13%
- Vitamin K 0.6 µg 1%
- Thiamin (B1) 0.19 mg 16%
- Riboflavin (B2) 0.62 mg 48%
- Niacin (B3) 0.12 mg 1%
- Pantothenic acid (B5) 3.5 mg 70%
- Vitamin B6 0.32 mg 19%
- Folate (B9) 50 µg 13%
- Vitamin B12 20 µg 833%
- Choline 491 mg 89%
Minerals
- Calcium 275 mg 21%
- Iron 11.9 mg 66%
- Magnesium 300 mg 71%
- Phosphorus 356 mg 28%
- Potassium 181 mg 4%
- Zinc 0.95 mg 9%
- Copper 0.11 mg 12%
- Manganese 0.05 mg 2%
- Selenium 65.5 µg 119%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 264 | 25 g | 4 g | 18 g |
| 1 × tbsp | 16 g | 42 | 3.9 g | 0.6 g | 2.9 g |
| 1 × oz | 28.4 g | 75 | 7 g | 1.1 g | 5.1 g |
| 2 × tbsp | 32 g | 84 | 7.9 g | 1.3 g | 5.7 g |
| ½ × tbsp | 8 g | 21 | 2 g | 0.3 g | 1.4 g |
| 3 × tbsp | 48 g | 127 | 12 g | 1.9 g | 8.6 g |
| 4 × tbsp | 64 g | 169 | 16 g | 2.6 g | 12 g |
Similar foods
Questions about Caviar
How much caviar should you serve per person?
For a tasting, allow about 15–30 g per person; a tablespoon is roughly 16 g. Serve it chilled in a small dish, ideally set over ice, and use a non-metal spoon so the delicate flavour is not affected.
How should you serve caviar?
Keep it cold and serve it simply, with blinis or lightly toasted bread and perhaps crème fraîche. Add the caviar just before eating; lemon, strong sauces and metal utensils can overwhelm or dull its subtle taste.
How long does caviar last after opening?
Once opened, keep caviar tightly covered in the coldest part of the fridge and eat it within one or two days. Unopened, follow the use-by date and storage instructions; do not leave it at room temperature for more than two hours.
Can you freeze caviar?
Freezing can make the eggs burst and turn soft, so it is best avoided. If you must freeze it, use an unopened, airtight container and thaw it slowly in the fridge; the texture may be less pleasant.
What dishes are made with caviar?
Caviar is often served on blinis, toast points or boiled potatoes, sometimes with crème fraîche. It is also used as a finishing touch for eggs, seafood and pasta; add it at the end rather than cooking it.
What can you use instead of caviar?
For a similar pop of salty eggs at a lower cost, try lumpfish or salmon roe, though their flavour and texture differ. For a plant-based alternative, seaweed pearls can provide a briny accent but are not fish roe.
Is caviar the same as fish roe?
Caviar is salted fish roe, traditionally from sturgeon; fish roe is the broader term for eggs from many fish, such as salmon or lumpfish. The word “caviar” is also used more loosely for roe from other species.
Is caviar safe to eat?
Caviar is usually eaten without cooking, so buy it from a reliable source, keep it refrigerated and avoid it if the seal is broken or it smells off. It is fish roe, so it is unsuitable for anyone with a fish allergy.
Is caviar high in sodium?
Yes. Caviar is salted, and a tablespoon of 16 g provides 240 mg of sodium; its saltiness is one reason it is usually served in small amounts.
Source: USDA FoodData Central 174188 · per 100 g · carbohydrate per EU label, fibre excluded
