Silver Carp - fish of the carp family living in rivers and floodplain lakes in eastern Asia. Representatives of this species have a high volumetric body covered with cycloid small scales, a large head with a thick, prominent forehead and low set eyes. The sides of the fish are silvery, the back and fins are light gray, and the belly is completely white. Life time of carp in natural habitat - more than 18 years. During this time, an adult grows to 110 cm in length and gains weight up to 35 kg.
Silver Carp is a commercial fish, characterized by high fat content and excellent taste. It goes on sale fresh, smoked or frozen. Carcasses of carp are stewed, baked, dried and fried, used to make fish soup, aspic, meatballs, balyk and various snacks.
How to choose a silver carp?
Silver Carp should be bought only from those sellers who can submit sanitary documentation to their goods. A quality fish should have a light smell of algae and river water, a dense and elastic body, not covered with a thick layer of mucus, not sunken and not cloudy eyes, gill petals of a uniform red or pink color. Preference should be given to large individuals weighing more than 2 kg - they contain more fat and less sharp, small bones.
Vitamins in silver carp and its nutritional value
Nutritional value of silver carp (100 g):
- 19, 186 g of proteins;
- 0, 893 g of fat;
- 1, 096 g of ash;
- 71, 697 mg of cholesterol;
- 0, 149 g of omega-3;
- 0, 008 g of omega-6;
- 78, 598 g of water.
Vitamins in silver carp (100 g):
- retinol equivalent (A) - 33, 708 mcg;
- thiamine (B1) - 0, 038 mg;
- Niacin equivalent (PP) - 2, 896 mg;
- tocopherol equivalent (E) - 2, 659 mg;
- Riboflavin (B2) - 0, 112 mg.
Calories of the Silver Carp
Caloric content of 100 g of the silver carp:
- raw - 85, 996 kcal;
- smoked - 114, 307 kcal;
- fried - 192, 303 kcal;
- boiled - 76, 894 kcal;
- baked - 79, 216 kcal;
- stew - 78, 606 kcal.
In the aspic made from this fish contains 67, 429 kcal, and in the ear - 24, 597 kcal. The energy value of steam carp cutlets - 108, 449 kcal.
Useful elements in the composition of the carp
Macroelements in silver carp (100 g):
- 263, 612 mg of potassium;
- 162, 118 mg of chlorine;
- 28, 614 mg of calcium;
- 77, 916 mg of sodium;
- 34, 007 mg of magnesium;
- 209, 211 mg of sulfur;
- 212, 064 mg of phosphorus.
Trace elements in silver carp (100 g):
- 0, 613 mg of iron;
- 3, 212 μg of molybdenum;
- 54, 093 mcg of chromium;
- 5, 701 μg of nickel;
- 427, 004 μg of fluorine.
Useful properties of the silver carp
- Silver Carp is a natural source of animal protein that has a balanced amino acid structure. Daily consumption of this fish accelerates the process of recovery of the body after illness, mental and physical stress.
- Silver carp fillet is easily digested and quickly absorbed by the body. Useful substances present in its composition, stimulate the stomach and intestines, contribute to the development of digestive juices. Nutritionists advise people suffering from gastrointestinal diseases (especially those who develop against the background of reduced acidity of the digestive juice) to eat at least 1, 5 kilograms of this fish during the week.
- Fish dishes from silver carp contain a whole range of antioxidant compounds that slow down the aging of the body. With regular inclusion in the diet reduces the risk of cancer and benign tumor neoplasms.
- Silver Carp is a low-calorie and low-fat fish that can be included in the diet-oriented diet menu. Its composition contains vitamins of group B, accelerating the metabolism and indirectly contributing to weight loss.
- Nutritionists advise people suffering from diseases of the hematopoietic system to consume silver carp at least 4 times a week. Useful compounds contained in their composition, regulate blood clotting, reducing the risk of blood clots.
- Silver Carp is rich in substances that can regulate the concentration of sugar in the blood. Dishes made from this fish fillet are beneficial to people with diabetes or at risk of this disease.
- Vitamins of group B and other useful compounds that make up the silver carp strengthen the nervous system. People who regularly include this fish in their diets sleep better, suffer from neurosis and depression less often, endure stressful situations more easily, and are almost never annoyed by trifles.
- Silver Carp contains a whole range of nutrients that have immunomodulatory properties that protect the body from infections and reduce the risk of developing colds.
- Calcium, fluorine, phosphorus and other substances found in the composition of the silver carp strengthen bone tissue and help prevent the development of rickets and dental diseases. The dishes prepared from it are useful for fractures and other bone injuries.
- In the carp fillet there are beneficial compounds that accelerate the excretion of excess harmful cholesterol from the body, significantly improve the condition of the vessels, strengthen the myocardium, regulate blood pressure. With regular inclusion in the diet reduces the likelihood of atherosclerosis, hypertension, heart attack, hypotension and other cardiac disorders.
- Useful elements, vitamins and fats contained in silver carp help to strengthen the nails and hair, stimulate their growth. The results of a series of studies have shown that daily consumption of dishes from this fish helps to slow down the aging of the skin, give them a young and healthy look, prevent the appearance of small facial and age wrinkles.
Contraindications to the use of the silver carp and its harm
- Individual intolerance is the only absolute contraindication to eating silver carp. Persons who previously showed signs of allergy to seafood, also need to be especially careful when including this fish in the diet.
- When hot smoked fish carcasses form carcinogenic substances that can adversely affect the body's work, provoke the appearance of tumor formations. That is why the consumption of smoked silver carp should be limited to 200-300 g per week.
- The Silver Carp, like other river fish, is subject to parasitic infestation. Therefore, dishes that include the meat of representatives of this species require careful cooking and temperature processing (long cooking, baking, etc.).