Fried carp calories. Contraindications to eating carp

CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Fried carp, 1-364 each".

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Energy value Fried carp, 1-364 each is 181 kcal.

Main source: Skurikhin I.M. and others. Chemical composition of food products. .

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the My Healthy Diet app.

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Most foods may not contain the full range of vitamins and minerals. Therefore, it is important to eat a variety of foods to meet the body's needs for vitamins and minerals.

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Ratio of proteins, fats and carbohydrates:

Knowing the contribution of proteins, fats and carbohydrates to calorie content, you can understand how well a product or diet meets the standards of a healthy diet or the requirements of a certain diet. For example, the US and Russian Departments of Health recommend 10-12% of calories come from protein, 30% from fat and 58-60% from carbohydrates. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake.

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USEFUL PROPERTIES FRIED CARP, PO 1-364

Fried carp, 1-364 each rich in vitamins and minerals such as: vitamin E - 22%, vitamin PP - 31.5%, phosphorus - 21.6%

Health benefits of fried carp, 1-364

• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
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Nutritional value- content of carbohydrates, fats and proteins in the product.

Nutritional value of food product- a set of properties of a food product, the presence of which satisfies the physiological needs of a person for the necessary substances and energy.

Vitamins, organic substances required in small quantities in the diet of both humans and most vertebrates. Vitamin synthesis is usually carried out by plants, not animals. A person's daily requirement for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heat. Many vitamins are unstable and are “lost” during cooking or food processing.

The inhabitants of Ancient China did the seemingly impossible: they tamed the carp, the wild ancestor of the modern carp. Since that time, artificially bred fish have been called carp. After carp began to be artificially grown, it moved from artificial reservoirs and began to populate wild reservoirs, starting from the expanses of Eurasia. So it settled in almost all bodies of water in the world.

This representative of the underwater world is considered an omnivorous fish. To catch it, baits of various origins are used. As a rule, he selects areas of the water area where there is no fast current and the bottom is clayey. Loves warm water and breeds at temperatures around 18 degrees. And yet, it successfully inhabits reservoirs with cold water, or rather reservoirs that are covered with ice for the winter. You won’t find it closer to northern latitudes.

The diet of carp consists of mollusks, crustaceans or worms. Basically, 3 types of carp have taken root in our reservoirs: scaly, mirror and naked.

Despite the fact that carp are also divided into species, depending on the nature of the body cover, the presence of bones and the shape of the body, an inexperienced fisherman or cook can easily confuse carp with crucian carp.

When preparing a particular dish, you should be interested in the calorie content of the original product. This is especially true if the direction is taken towards a healthy lifestyle, without excess weight.

Due to the fact that carp is artificially bred without problems and grows quickly, carp dishes are present on many holiday tables. Despite this, special attention should be paid to the quality of the initial product, since the quality of the final product depends on it.

To choose a product that has not spoiled, you should pay attention to:

• Condition of the gills. Their color can indicate how fresh the product is. The gill plates should have a fresh, red-pink hue. If the gills are stuck together and do not have a natural shape, then this is evidence that the product is spoiled.
• On the eyes. Transparent convex eyes indicate that the product is fresh.
• The outer coverings should not have mechanical damage.
• When pressed, elasticity should be felt.
• If there is a suspicious odor, the fish should not be purchased.
• If there is a lot of blood on the fish’s body, it means that it is infected with some kind of disease.

Carp: benefits and harm

What makes seafood different is that it contains a whole bunch of vitamins and microelements. Fish in particular is an irreplaceable product that can ensure the normal functioning of the human body. Regular consumption of fish can help:

• Improving the general condition of the body, thanks to its replenishment with useful vitamins and minerals.
• Possibility of extending life by blocking free radicals with antioxidants.
• Increasing efficiency and productivity, regardless of the nature of the work: mental or physical.
• Reduced blood sugar levels. This means that carp is recommended for consumption by patients with diabetes.
• Improving the functioning of the gastrointestinal tract, while accelerating metabolism.

The main contraindication is excessive consumption of the product. Extra pieces eaten will not do any good. The human body will take as many useful substances as it lacks. In addition, there is also such a thing as a balanced diet. In other words, the diet cannot consist of only one fish, even if it is healthy and contains so many useful components. In any case, it is better to rely on gastronomic preferences.

Carp is a universal fish for preparing various, fairly inexpensive dishes. Carp is used in almost all national cuisines around the world. Below are some recipes that you can actually use to cook carp.

Classic of the genre - fried carp

To prepare fish according to this recipe you will need:

• Half a kilo of carp.
• Ground pepper.
• Vegetable oil.
• Flour.
• Salt.
• Lemon.

At the initial stage of cooking, the fish is cleaned of scales and entrails, after which it is thoroughly washed. After this, the head, tail and fins are cut off from the fish. Next, the fish is divided into 2 parts along the line of the spine and cut into small pieces. Then the fish is salted, peppered and sprinkled with lemon juice. Any spices wouldn't hurt. The fish is left for 10-15 minutes to marinate.

Take a frying pan, grease it with vegetable oil and put it on the fire, roll the fish pieces in flour and place them on the frying pan. The fish is fried on both sides for 5-7 minutes until golden brown.

1. A carp weighing about 2 kilograms should be cleaned, gutted, gills, head, tail and fins removed, and then washed thoroughly.
2. The fish is rubbed with salt, spices, and also sprinkled with lemon juice. The fish should marinate for 15-20 minutes.
3. Take 2 onions and chop them into cubes, and one carrot on a medium grater. Half a kilo of champignons are cut into slices.
4. Take a frying pan, add vegetable oil and onion, after which it is fried for 5 minutes. After this, add carrots and champignons to the onions. Vegetables are cooked until a pleasant, appetizing blush appears.
5. Stuff the carp with this mixture, then secure the filling with toothpicks.
6. Cuts are made on the carcass, into which half a lemon is inserted.
7. The fish is coated with sour cream and placed on a baking sheet covered with foil, after which the dish is sent to the oven, preheated to 180 degrees.
8. The dish is baked in the oven for half an hour.
9. During the baking process, it is advisable to coat the fish with sour cream a couple more times.

To prepare a tasty and healthy dish, you will need the following ingredients:

• Half a kilogram of carp meat with head and tail.
• Four potatoes.
• One carrot.
• Parsley root.
• Celery root.

In addition, you will need seasonings such as bay leaf, allspice and ground pepper, vegetable oil, salt and other herbs.

First you need to fillet the fish and cut it into pieces, separating the head and tail. Take a container, pour one and a half liters of water into it and place the head and tail, which need to be boiled. At the point of boiling, spices should be added to the broth. After 40-50 minutes, the broth is turned off and filtered.

All vegetables are peeled and cut, for example, into cubes. Shredded potatoes and fish are added to the broth, after which it all cooks for about 15 minutes. The remaining vegetables are sauteed in a frying pan for about 7 minutes and added to the soup. The soup is cooked for another 10 minutes and salted to taste.

The dish is prepared using the following technology:

1. The carp, weighing about 1.5 kilograms, is cleaned, dressed and washed thoroughly.
2. The meat is separated from the skeleton using a sharp knife.
3. After this, the fish is passed through a meat grinder, along with 150 grams of lard, an onion and two slices of bread soaked in water.
4. The resulting mixture is kneaded until smooth.
5. A couple of eggs are also driven in here, one tablespoon of semolina and three chopped cloves of garlic are added. After this, add salt and pepper and mix thoroughly.
6. Cutlets are formed from the resulting mass.
7. Each cutlet is dredged in flour and fried on both sides until golden brown.

Carp rich in vitamins and minerals such as: choline - 13%, vitamin B12 - 50%, vitamin D - 247%, vitamin PP - 27.5%, phosphorus - 26.3%, cobalt - 350%, copper - 13%, selenium - 22.9%, chromium - 110%, zinc - 17.3%

How is Carp useful?

• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, participates in the processes of synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient consumption leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and the presence of fetal malformations. Research in recent years has revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

You can see a complete guide to the most useful products in the appendix.

Carp is a large fish of the carp family, living in freshwater bodies of Asia, Europe and North America, in the Black, Caspian and Azov seas. Representatives of this species have a slightly elongated thick body covered with large scales, a large head with a narrow retractable mouth. The well-developed upper lip of the fish has two pairs of short whiskers. The backs of carp are dark gray or dirty brown in color. The fins of the fish are gray, reddish or light purple, the sides are golden brown, the belly is pale yellow.

In favorable conditions, carp live up to 33–35 years. During this time, it grows to 75–90 cm in length and gains weight up to 18–19 kg. Occasionally, larger individuals are found in nurseries and wild reservoirs, reaching 120 cm in length and weighing up to 47 kg.

Carp is sold frozen or chilled. This fish is sold alive in specialized fish stores and large shopping centers. Tender, sweetish carp meat is boiled, fried, baked, stewed and pickled. In addition, it is used to prepare fish soup, canned food, snacks and main courses.

How to choose carp?

When choosing carp, you need to ensure that the fish has:

• light, unobtrusive smell of river water and algae;
• an elastic body that does not deform when pressed with a finger, not covered with blood or a thick layer of unpleasant-smelling mucus;
• moderately moist, non-sticky gill filaments of pink or red color;
• transparent, unclouded eyes.

When purchasing frozen carcasses, you should make sure that there are no pinkish ice crystals or snow in the packaging.

Nutritional value of carp

100 g of fish contains:

• 15.879 g proteins;
• 5.284 g fat;
• 54.687 mg cholesterol;
• 0.054 g omega-3;
• 1.277 g ash;
• 0.284 g omega-6;
• 77.343 g of water.

Vitamins in carp

Carp meat is a real storehouse of vitamins. A 100 g serving of this fish contains:

• retinol equivalent (A) – 19.804 mcg;
• cobalamin (B12) – 1.447 mcg;
• pantothenic acid (B5) – 0.186 mg;
• ascorbic acid (C) – 1.489 mg;
• thiamine (B1) – 0.137 mg;
• calciferol (D) – 24.687 mcg;
• pyridoxine (B6) – 0.168 mg;
• tocopherol equivalent (E) – 0.491 mg;
• riboflavin (B2) – 0.053 mg;
• phylloquinone (K) – 0.097 μg;
• folate (B9) – 9.288 mcg;
• niacin equivalent (PP) – 5.492 mg;
• choline (B4) – 64.836 mg.

Calorie content of carp

The calorie content of carp depends on the characteristics of its culinary processing. So, a 100 g serving of this fish contains:

• raw – 111.704 kcal;
• baked – 123.908 kcal;
• boiled – 101.484 kcal;
• fried – 197.109 kcal;
• pickled – 137.806 kcal;
• stewed – 109.683 kcal;
• canned – 141.672 kcal.

The energy value of carp fish soup is 43.271 kcal.

Useful elements in carp

Microelements in 100 g of carp:

• 0.784 mg Fe (iron);
• 3.982 µg Mo (molybdenum);
• 4.817 µg I (iodine);
• 6.871 µg Ni (nickel);
• 34.913 µg Co (cobalt);
• 54.668 µg Cr (chromium);
• 12.576 µg Se (selenium);
• 0.149 mg Mn (manganese);
• 24.877 µg F (fluoride);
• 2.076 mg Zn (zinc);
• 129.844 µg Cu (copper).

Macronutrients in 100 g of carp.

Carp is a domesticated carp that “arrived” to our region from China many centuries ago. However, despite its Chinese roots, not only the ancestors of the Chinese, but also the ancient Romans and even the ancient Greeks ate this prolific fish. By the way, the word “carp” still exists in Greek, and is translated as “harvest, fruit.”

If we talk about species, then carps are different: scaly, mirror, naked and even decorative (koi). True, for us this does not play a special role. After all, all carps are tender, sweet and moderately bony, which means they are suitable for eating.

Composition and beneficial properties of carp

Carp meat contains a lot of components that can significantly improve our health. In principle, this knowledge alone is enough to include it in your diet. However, we will go a little further and figure out for whom carp is especially useful, and for whom it is still not worth eating.

Thanks to the balanced content of phosphorus and calcium salts, carp meat strengthens our bones and joints. This means that regularly eating this fish can significantly reduce the chance of developing osteoporosis or arthritis in old age.

The thyroid gland, nervous system, blood vessels, heart, and even the brain receive a “charge” of vigor and health from every dish prepared from carp.

When eating carp, the body's natural endurance increases, the immune system is strengthened and the rate of aging of the body decreases. If we are talking about children, then they also benefit from dishes with carp. After all, this fish is rich in zinc, which is responsible for the process of growth and development of the child’s body.

On top of that, there is an opinion that including even a few “spoons” of carp meat in your daily diet can reduce the likelihood of contracting ARVI and other viral infections.

Well, and finally, let’s remember the miraculous ability of any fish - the prevention of prostatitis and other abnormalities of the prostate gland. Carp helps in this matter no worse than marine life, and requires much less money.

The main thing is to remember one “little thing” that can easily spoil all the delights of carp meat - rotten meat. After all, having stumbled upon rotten carp, you may not remember its beneficial properties.

How to choose fresh carp

There is nothing fresher than live fish, so if possible, catch koi from a pond, or get koi from an aquarium or tank (if buying from the street). In this case, choose the most active individuals. By activity you can judge how healthy each particular fish is.

If you are a bad fisherman, and you only sell live carp once a year, then when choosing fish, follow these tips:

• Check the gills and if their color is anything other than hot pink and bright red, pass on. In addition to this, the gills must be of normal shape. Sticky gills are a sign of spoilage.


• Look for clear, bulging eyes (if the fish is not frozen) with water still visible.


• Fresh carp will have moist scales and intact skin. In this case, the mucus should be transparent and slippery. Stickiness, damage and discoloration indicate that the fish is not fresh.


• Feel the carp from all sides. It should be elastic.


• You can try to smell the fish, but the reliability of this procedure is questionable, because flavoring agents today are capable of anything.


• There should be no blood on the fish at all. A couple of small spots are allowed. Otherwise, sick carp may end up on your table.


• The quality of frozen carp can be assessed even by the glaze: smooth and without cracks - everything is good, lumpy and with cracks - the fish was stored incorrectly. True, with dry freezing there will be no glaze at all. But fresh carp in this case should look like a smooth stone.


• Unnatural spotting of the carcass is a sign of spoilage or improper freezing.

Well, as a last resort, there is always the opportunity to check the accompanying documents for the fish.

Contraindications to eating carp

Farmed carp are a type of fish that are rich in omega-6 fatty acids and have virtually no omega-3 acids. That it is better for hypertensive patients, heart patients and cancer patients to treat carp with caution.

P.S. If the bones of a carp that has not yet been heat-treated are too easily separated from the surrounding meat, then the fish is unfit for consumption. Therefore, do not regret the money spent and throw the spoiled product in the trash. Health is more valuable.

Well, if the carp is fresh, then try to find your outstanding culinary skills and cook something tasty...