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Carp are various species of oily[1] freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia.
The scientific name is Cyporinus Carpio, which is a green-brown fish belongs to Cyprinidae order. The fish is originally produced in Asia. The content of protein in carp is bery hign and of good quality. The absorptivity reaches 96% and it provides amino acid, minerals, vitamin A and vitamin D. For every 100g fish meat, there are 17.6g protein, 4.1g fat, 50mg calcium, 204mg phosphor and many kinds of vitamins. The fats in carp is mainly unsaturated fatty acid so that it can reduce cholesterin and can be used for avoiding and treating the arteriosclerosis and coronary heart disease.
Carp are various species of oily[1] freshwater fish of the family Cyprinidae, a very large group of fish native to Europe and Asia.
The scientific name is Cyporinus Carpio, which is a green-brown fish belongs to Cyprinidae order. The fish is originally produced in Asia. The content of protein in carp is bery hign and of good quality. The absorptivity reaches 96% and it provides amino acid, minerals, vitamin A and vitamin D. For every 100g fish meat, there are 17.6g protein, 4.1g fat, 50mg calcium, 204mg phosphor and many kinds of vitamins. The fats in carp is mainly unsaturated fatty acid so that it can reduce cholesterin and can be used for avoiding and treating the arteriosclerosis and coronary heart disease.
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