Showing Food Sturgeon
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Sturgeon | ||||||||||
| Scientific Name | Acipenseridae | ||||||||||
| Description | Sturgeon is a fish belonging to the family Acipenseridae, native to subtropical, temperate, and sub-Arctic rivers, lakes, and coastlines of Eurasia and North America (PMID: 38980504). It is mostly eaten in Russia, Iran, and the United States. The culinary uses of sturgeon include grilling, baking, and sautéing, often replacing chicken or veal in dishes. The flesh is pale pink when raw and turns white when cooked, with a firm and meaty texture, similar to chicken breast or veal. Sturgeon has a mild flavor and a delicate odor. It is rich in protein, omega-3 fatty acids, and various minerals, providing several health benefits, including reducing inflammation and improving heart health (PMID: 36451740). The most notable chemical in sturgeon is protein. Sturgeon has medicinal uses, including the production of caviar, which has antioxidant and anti-inflammatory properties. Interestingly, sturgeon is often prepared by grilling or baking, and its caviar is traditionally served as a garnish or spread. | ||||||||||
| Primary ID | FOOD00570 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Aquatic foods | ||||||||||
| Sub-Group | Fishes | ||||||||||
| External Links | |||||||||||
| ITIS ID | 161064 | ||||||||||
| Wikipedia ID | Sturgeon | ||||||||||
| Composition | |||||||||||
| Compounds |
| ||||||||||
| Macronutrients |
| ||||||||||
| Micronutrients |
| ||||||||||
| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||