Carp benefits, and information on the nutritional properties of carp, a delicious semi-fat fish that is ideal for healthy diets.
The carp is a fish belonging to the Cyprinidae family, specifically the order of Cypriniformes, characterized by being a fish freshwater that can be found mainly in rivers and lakes in Europe, although it is originally from China.
The best known species is the so-called common carp (Cyprinus carpio), although it is also possible to find the leather carp, mirror carp, tench, grass carp, silver carp, proud coat and carp.
There is no season of season for carp, since it is possible to find it – and fish it – practically throughout the year.
Nutritional properties of carp
The tent can be considered a semi – fat fish, because its fat content is really low (compared with so- called as blue fish). That is, carp is actually a fish that is somewhere between blue fish and white fish.
In fact, 100 grams of carp provides only 5 grams of fat and almost 120 calories (118.5 kilocalories to be precise).
Like most fish, it stands out for its very high protein content of high biological value, which means that it provides the majority of essential amino acids. In addition, it provides vitamins (especially vitamin A, B2, B6, B12 and E) and minerals (such as iron, potassium, magnesium and phosphorus).
When we are faced with a semi-fatty fish, we must emphasize that carp is –therefore- a food low in fat and with a very low contribution in calories, which together with its nutritional wealth (both in proteins and vitamins and minerals) becomes an ideal food in healthy and healthy diets.
Precisely because of its low fat and calorie content, it is interesting in healthy and balanced diets, low in fat and therefore hypocaloric, and because of its taste and texture it can be a good candidate to include in the diet of the little ones.
Regarding its vitamin content, we can highlight:
- Vitamin A: promotes resistance to infections. It contributes to the maintenance and growth of the skin, being useful in the health of the vision.
- Vitamin B2: essential for the skin and mucous membranes, it is involved in enzymatic processes.
- Vitamin B6: essential in the synthesis of fats, proteins and carbohydrates, it also participates in the formation of blood cells, red blood cells and hormones.
- Vitamin B12: intervenes in the maturation of red blood cells, in the proper functioning of neurons, and in the health of the nervous system.
- Vitamin E: acts as an antioxidant, helping to reduce the action of free radicals.
We can also highlight its mineral content, and above all the existence of good quality proteins, being very rich in all essential amino acids.