A caviar tin may be small, but its Nutrition Facts panel contains several different measurements. The quickest way to understand it is to start at the top with the serving size, then read calories, protein, fat, sodium, cholesterol and other nutrients for that exact amount.
The label on the tin is the best source for the caviar you are eating. Species, cure, salt level, processing and serving size can change the numbers. Generic caviar nutrition data is useful as a reference, but it should not replace the current product label.
Caviar nutrition facts at a glance
For a general reference, USDA Standard Reference data for “fish, caviar, black and red, granular” provides the following estimates. These are not OM product-label values and should not be presented as if they apply to every tin.
|
Nutrient |
Per 1 tablespoon, 16 g |
Per 1 ounce, 28.35 g |
|
Calories |
42 |
75 |
|
Protein |
3.9 g |
7.0 g |
|
Total fat |
2.9 g |
5.1 g |
|
Saturated fat |
0.65 g |
1.2 g |
|
Carbohydrate |
0.64 g |
1.1 g |
|
Sodium |
240 mg |
425 mg |
|
Cholesterol |
94 mg |
167 mg |
|
Vitamin B12 |
3.2 mcg |
5.7 mcg |
|
Iron |
1.9 mg |
3.4 mg |
|
Selenium |
10.5 mcg |
18.6 mcg |
The 16 g figures come from the USDA reference food. The ounce figures are proportional calculations and are rounded for readability. Always use the current label on your tin when making a product-specific comparison.
Start with serving size and servings per container
Every nutrient number on a Nutrition Facts panel applies to the labeled serving, not automatically to the entire tin. The FDA explains that serving size reflects the amount people typically consume. It is not a recommendation for how much a person should eat.
Check two lines first:
- Serving size: The household measure and gram weight used for every number on the panel.
- Servings per container: The number of labeled servings in the entire package.
Gram weight is the most reliable way to compare two caviar labels. A tablespoon can vary slightly depending on how the pearls are spooned, but 15 g is directly comparable with another 15 g.
How to calculate nutrition for the amount you eat
Use this formula: Amount eaten in grams ÷ label serving size in grams = serving multiplier. Then multiply every nutrient by the same number.
For example, if a label lists values for 15 g and you eat 30 g, the serving multiplier is 2. Double the calories, protein, fat, sodium, cholesterol and every listed % Daily Value.
If a tin contains 50 g and the label serving is 15 g, the whole tin contains about 3.33 labeled servings. That calculation helps you compare the nutrition of a tasting portion with the nutrition of the entire container.
How many calories are in caviar?
The USDA reference food contains 42 calories per 16 g tablespoon and about 75 calories per ounce. A specific caviar label may show a different number because the product, cure and permitted rounding can differ.
Calories measure the energy in the labeled serving. They do not describe the entire nutrient profile, so read them together with protein, fat, sodium and the serving size.
Accompaniments are separate. Blinis, toast, crème fraîche, butter, potato chips and other bases are not included in the caviar label unless they are packaged and labeled as part of the same product. For serving ideas, see what to eat with caviar.
How much protein does caviar contain?
The USDA reference amount contains 3.9 g of protein per 16 g and about 7.0 g per ounce. Use the label on the tin for the product-specific amount.
Protein is sometimes shown without a % Daily Value on labels intended for adults and children age four and older. The FDA explains that a protein %DV is generally required in specific situations, including when the package makes a protein claim. The grams of protein can still appear even when the percentage does not.
This page reports the label number without turning it into a medical or performance claim. For broader dietary context, read Is Caviar Healthy? A Balanced Guide.
What the fat and carbohydrate lines mean
The total-fat line includes all types of fat in the serving. Saturated fat and trans fat appear underneath when required by the label format. Use the printed values rather than assuming that two caviars have the same fatty-acid profile.
The USDA reference food contains 2.9 g of total fat and 0.64 g of carbohydrate per 16 g serving. Plain caviar may show zero or a small carbohydrate amount after label rounding. Check the ingredients list if the product contains anything beyond roe, salt or a declared preservative.
Do not treat a rounded “0 g” as laboratory proof that a nutrient is completely absent. U.S. labeling rules permit rounding in certain circumstances, so the product label is a consumer-facing declaration rather than a full laboratory report.
How to read sodium on a caviar label
Salt is used in curing, so sodium is an important line to compare. The USDA reference food contains 240 mg of sodium per 16 g, but a specific product may differ.
The FDA Daily Value for sodium is 2,300 mg for adults and children age four and older. The % Daily Value shows how much one labeled serving contributes to that reference amount.
The FDA’s general guide is:
- 5% DV or less per serving is considered low.
- 20% DV or more per serving is considered high.
Compare products at the same gram weight. A 30 g serving will naturally appear higher than a 15 g serving even if the two caviars have the same sodium concentration.
“Malossol” is commonly translated as “little salt,” but it is not a substitute for the sodium line. Read the milligrams and %DV on the current label.
How to read cholesterol without changing the page’s intent
The USDA reference food contains 94 mg of cholesterol per 16 g. That figure is useful for understanding the reference food, but the label on a specific tin should control your calculation.
This nutrition page should stop at the number and the serving-size math. It should not decide whether caviar fits a particular medical condition or personal diet. Those questions belong on the separate health guide or with a qualified healthcare professional who knows the individual’s needs.
What % Daily Value tells you
The % Daily Value, written as %DV, shows how much a nutrient in one serving contributes to the Daily Value used on U.S. labels. It helps compare foods on a common scale.
Three points prevent common mistakes:
- Each percentage applies to one labeled serving.
- The percentages in one column are not meant to add up to 100%.
- %DV is a general labeling reference, not a personalized nutrition plan.
The FDA lists current Daily Values including 2,300 mg for sodium, 300 mg for cholesterol, 78 g for total fat, 20 g for saturated fat, 275 g for total carbohydrate, 50 g for protein, 18 mg for iron and 2.4 mcg for vitamin B12.
Product label versus USDA reference data
These two sources answer different questions.
|
Source |
Best use |
Important limitation |
|
Current label on the tin |
Calculating the nutrition for the specific product and serving |
Values may be rounded and apply only to that labeled product |
|
USDA FoodData Central reference |
General education and standardized comparison |
It is not a substitute for an OM product label |
When comparing Ossetra Caviar with Kaluga Hybrid Caviar, use the current label on each tin. Compare the same gram weight, and do not assume the values are identical because both products are sturgeon caviar.
A five-step caviar label check
- Read the serving size in grams.
- Check the number of servings in the tin.
- Calculate the amount you expect to eat.
- Compare calories, protein, fat, sodium and cholesterol at the same gram weight.
- Read the ingredients and fish-allergen statement before serving.
Read the Tin, Then Enjoy the Caviar
Caviar nutrition facts are easiest to understand when the serving size comes first. Use the label on the tin for the exact product, scale every number to the amount you plan to eat, and use USDA data only as a clearly identified reference.
That approach gives readers a precise answer without turning a label explainer into a health-claims page. It also makes fair comparisons possible when choosing between caviar varieties or tin sizes.
