Caviar is an energy-rich food. Mainly, the protein found in caviar consists of amino acids arginine, isoleucine, lysine and methionine. The fat in caviar is also divided into two main categories, which are "25% cholesterol" and "75% lecithin".

Consumption of caviar prevents depression and cardiovascular diseases, because the concentration of omega-3 fatty acids in caviar is very high. Caviar is also rich in a compound called "Ctacosand", which is a type of long-chain fatty alcohol that converts to fatty acids in the body. These obtained fatty acids play a significant role in the synthesis of myelin (nerve cell covering). For this reason, consumption of caviar is very effective in the health of nerve cells.
In countries where fish and caviar have a special place in people's eating habits, the incidence of depression is much lower than in other countries. The presence of "omega-3" fatty acids in caviar prevents the increase of blood cholesterol and, as a result, prevents cardiovascular diseases. In addition, consumption of caviar is very effective in preventing rheumatoid arthritis (joint inflammation), gastrointestinal diseases, and some types of cancer. Caviar is also rich in iron, which is why it is recommended for people suffering from iron deficiency anemia.
The use of caviar, especially organic caviar that is free from toxins, chemicals and pesticides, in pregnant women increases the growth of the brain, eyes and intelligence of the fetus.[citation needed] At the same time, it increases muscles and improves blood circulation in the body in athletes. Caviar is recommended to patients undergoing chemotherapy because it increases physical strength.