Carp

The carp looks a bit like a carp, especially at a young age. But as the size increases, the differences between the two fish increase more and more. Carp is a bigger, bigger and longer fish.

An adult carp has a cylindrical shape and its mouth resembles that of a carp. The coloration of the river carp makes it very beautiful – its scales are dark golden, often with a light blue tint around the fin and light golden below.

The dorsal fin of the carp is broad and extends along its entire back. The tail of this fish is dark red and its lower fins are usually dark purple.

Carp are divided into river carp with an elongated and cylindrical shape and lake carp – larger and shorter. In Bulgaria, river carp are mainly distributed in the larger and full-water rivers, and the lake carp mainly along the dams.

The homeland of this fish is considered to be China. It has been used as a food there since ancient times and was a favorite delicacy of the Chinese emperors.

From there, the carp spread throughout Asia and then to the West, being bred even in England and “gaining recognition in the royal palaces and Catholic monasteries of all Europe”.

This fish got its name not by chance. Carps are very prolific and grow very quickly.

The female’s caviar contains up to 500,000 eggs, and the hatched small carp in one growing season /from spring to autumn / reach 350-500, and sometimes more, grams in weight. The word “carp” is Greek and translated means “fruit” and “harvest”.

Nutritional value of 100 grams of carp meat

• Proteins – 16 grams;
• Fats – 5.3 grams;
• Carbohydrates – 0 grams;
• Minerals salts – 1.3 grams;
• Water – 77.5 grams;
• Calorie content – ​​112 kilocalories;

Carp meat has an increased protein and fat content. Its energy value in raw form per 100 grams is 112 kilocalories, when it is boiled it contains 102 kilocalories, and when baked it contains 196 kilocalories.

In moderate quantities, carp meat does not lead to an increase in body weight.

Useful properties

The meat of the carp is tender, sweet and has few bones / there are more bones in the lake carp/. This fish contains vitamins C, B1, tocopherol, pyridoxine, folic acid, nicotinic acid, provitamin A and thiamin.

Carp meat is a source of the following micro- and macroelements such as calcium, potassium, magnesium, sodium, phosphorus, chlorine, sulfur, iron, zinc, iodine, copper, manganese, chromium, fluorine, mobildenum, cobalt, nickel, etc. .

This fish is good for the brain and spinal cord. Due to the content of vitamin B12 in carp meat, its periodic consumption promotes the synthesis of DNA and myelin, which is an antioxidant that participates in the metabolism of lipids in the body.

Also, this fish helps to increase consumption by cells in acute and chronic hypoxia.

Carp is beneficial for the health of the skin and mucous membranes. Likewise, the consumption of its meat has a beneficial effect on the nervous and digestive system and regulates blood sugar levels.

The phosphoric acid contained in carp is involved in the formation of a number of enzymes /phosphatases/ – basic components of cellular chemical reactions.

The meat of the carp is rich in iodine and it is for this reason that it is also recommended for diseases of the thyroid gland.

Contraindications

Due to the accumulation of harmful and toxic substances in the carp meat, a general deterioration of health is possible.