BENEFICIAL BENEFITS

AYGOTARACHO
GOLD SELECTION

Highly biological value protein, fatty acids but also vitamins such as Vitamin E and Vitamin C, the roe not only is distinguished for its unique taste but also for its exceptional nutrition.
Roe is rich in monounsaturated, polyunsaturated fatty acids including valuable omega-3 fats, notably eicosapentaenoic acid (EPA) and diacid hexaenoic acid (DHA).

THE GREEK STYLE CHAVIAR

Roe also contains significant amounts of squalene (a substance found in olive oil) and phytosterols (substances that can lower cholesterol levels).
Significant amounts of antioxidant vitamin E (about 4 mg / 100 g) are present in the roe, which acts as an inhibitor of platelet-activating factor activity. Platelet Activating Factor is one of the most potent inflammatory agents that have been identified and are directly responsible for the formation of atherosclerotic plaques.

AYGOTARACHO

An important finding of research is that the treatment that the ovary of the female grey mullet (Mpafa) undergoes to give us the final product, does not significantly affect the organoleptic characteristics and composition of the product. In fact, the final product has the advantage that its high wax content may increase the absorption and utilization of the necessary omega-3 fatty acids.