How useful carp, properties and preparation of photo

Benefits and harms of carp is on the one hand, in a tasty, tender and fatty meat, has a large number of useful features and, on the other hand, fear of poisoning or choking get small bones, which are abundant in the meat of freshwater fish.

Description carp

The first to eat the fish of the carp family began in China in 1000 BC. The name of the fish comes from the Greek word meaning "fruit." Farmed fish and became known due to fertility: each female can throw more than one million eggs.

Carp - is thermophilic big fish with a big head. His body elongated shape and is covered with large scales, where the colors depends on the habitat.

This species is a fish to spawn when the water temperature rises to 17 degrees Celsius. Fed at a temperature of 7 degrees or higher, and becomes dormant in winter.

Carp live 50 years. In weight they can reach one kilogram, and in the three years are considered to be sexually mature and able to reproduce.

Outwardly resembles fish carp, only has 4 mustache on his lips.

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Where the carp is found

Fish carps is found in the Mediterranean and Black Seas. It inhabits rivers such as the Amur, Danube, Dnieper, Volga, is found in some rivers of China. In America, it was introduced in the early twentieth century, when started during the Great Depression, needed cheap products.

The chemical composition of carp

Useful properties of carp lies in its amazing chemistry. The fish flesh contains minerals such as:

potassium;
sodium;
molybdenum;
zinc;
selenium;
manganese.

Fish is rich in vitamins. 100 grams of the product has to the following amounts of vitamins:

riboflavin or B2 - 0.054 mg;
filohinon or K - 0,097 ug;
folate or B9 - 9,288 ug;
Thiamine (B1) - 0,137 mg;
retinol equivalent (A) - 19,804 mg.

Nutritional value and caloric content of a carp

Benefits and calorie carp depends on its processing. The fried or smoked fish meat will be more calorically, saturated fats and contain sufficient beneficial properties in comparison with boiled or steamed meat.

Based on the data in the table, we can conclude that it is considered a dietary fillet. In this and the main benefit is. Although fish is easy to digest, it can not abuse it. Eating a large amount of meat can harm the body.

Useful properties of carp

Benefits and harms of carp for the body is to the health of both the positive and negative properties.

Fish contains nutrients and high in protein, which is useful for the children in a time of growth.

Meat omega-3 rich in unsaturated fatty acids. They have the following beneficial properties for the body:

anti-inflammatory;
do not give a deposit of plaque in blood vessels, and therefore this type of fish is useful to use for the prevention of atherosclerosis, thrombosis, heart disease and blood vessels.

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Calcium contained in fish, will benefit the human bone system. Zinc improves memory and helps to focus stronger.

The use of such meat normalizes the gastrointestinal tract and nervous system. Special benefit it will bring to diabetics and people with thyroid disease - thanks to omega-3.

carp soup is recommended to use during breastfeeding, pregnancy, feeding a small child. A well-digestible calcium benefit the elderly, strengthening their skeletal system.

Important! Nutrients meat strengthen the immune system of the body and promote recovery from debilitating illnesses.