Carp See
Author: Alexander Bruni
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Useful properties of wild carp In terms of taste and tenderness, carp meat is the best among the fish of the Carp family. Due to the low content of connective tissue, the fish is digested easily and well
Useful properties of wild carp
In taste and tenderness, carp meat is the best among the fish of the Carp family. Due to the low content of connective tissue, fish digest easier and faster than mammalian meat, and this is important for people who lead a sedentary lifestyle. Fish is good for children and adolescents who need protein in the process of growth, also for the sick.
Carp is a good source of vitamins A, D and group B. Vitamins A and D are found primarily in the liver (fish oil), and in fatty fish - and in their body.
Carp meat contains many valuable substances for the body: fats, proteins, saturated fatty acids, water, vitamins A, C, PP, E, B1, B2; micro- and macroelements: phosphorus, iron, calcium, magnesium, chromium, fluorine, molybdenum, potassium, chlorine, nickel, sodium. Sodium makes it suitable for a salt-free diet, the presence of potassium and magnesium is not much, but it is enough. Iron is a large amount. Scientists have proven that regular consumption of fish can not develop iron deficiency anemia.
The wild carp is an unpretentious fish, it eats almost everything and this is a danger of accumulation of harmful substances in its body. For this reason, it is not recommended for consumption.
This fish is contraindicated if you have an intolerance to fish and fish products.
- Carp