Caviar and the "sunshine vitamin"
"Sunshine vitamin" or vitamin D is produced in human skin under the action of ultraviolet light coming from the Sun. Exposure for 10-30 minutes under the sunlight several times per week of about 60% of the skin is required to maintain the optimal amount of vitamin D in the body. However, UV light may produce a harmful effect on the skin itself upon extended exposures. Both the avoidance of the harmful effect of the UV light and prefominantly indoor lifestyle in the cities are prerequisites to the insufficiency of vitamin D in the body. One of the consequences of such insufgiciency is the lowering of immunity to infections.
People with insufficient amounts of vitamin D with time are getting more prone to infections such as colds. Natural reduction of sunlight towards colder season and diet that is poorer in vitamins are making our body less resistant to flu and other illnesses.
Food products can be used to replenish the vitamin content for the body hovewer, different foods contain different amounts of vitamins. The well-known rich sourses of vitamin D are fish products such as cod liver oil and fatty fish. The former one is essentially a supplement with high dose of fat-soluble vitamins. The vitamin content in fatty fish is much lower and cooking under high temperatures reduces it even more.
Fish, hovever, is a sourse of protein and minerals which can not be found in the oil.
Caviar in its turn has higher vitamin D content than fish, with minerals and proteins are naturally blended in comparison to fish oil.
And of course, it is up to you to decide how to get the sunshine vitamin...
By the way, red caviar is not lagging much behind as far as vitamin D concerned.