roe

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roe Hard roe is the eggs of the female fish. A 100‐g portion of (fried) cod roe is a rich source of protein, vitamins B1, B2, and C; a good source of niacin; a source of iron; contains 10 g of fat, of which 10% is saturated and 50% unsaturated; supplies 200  kcal (840 kJ). Soft roe is from the male fish, also known as milt. A 100‐g portion of (fried) herring roe is a rich source of protein, vitamin B2, and niacin; a source of vitamin B1, and iron; contains 15 g of fat, of which 10% is saturated and 50% polyunsaturated; supplies 240 kcal (1000 kJ). Hard roe of sturgeon and lumpfish are used to make caviare and mock caviare.

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