Sturgeon, among fish is champion in sodium. Its high-grade protein contains all amino-acids that is easily absorbed by human body (by 98%). It contains large quantity of phosphorus and potassium, there is also magnesium, calcium, iron, sodium, chlorine, fluorine, chromium, molybdenum, nickel, iodine. Of the entire set of vitamins in its meat contains vitamins C, PP, B1, B2. In addition, the sturgeon has a solid supply of beneficial fatty acids, which help to reduce the level of cholesterol in the blood. So regular consumption of sturgeon in food significantly reduces the risk of heart attack. Tip: It is not recommended to include sturgeon often in the menu for obesity and diabetes.