Lower cholesterol, weight loss

Carp scales are large, and there are two whiskers on each side of the palate. Carp is sweet, neutral and non-toxic, rich in protein, fat, cystine, histidine, glutamic acid, glycine, lysine, arginine, creatine, niacin, vitamin A, vitamin B1, vitamin B2, vitamin C and calcium, phosphorus, iron, etc., with the effect of lowering cholesterol and weight loss.

1, lower cholesterol: carp contains more unsaturated fatty acids, can reduce cholesterol, to a certain extent can prevent atherosclerosis.

2, weight loss: carp meat protein tissue structure is fluffy, resulting in fish easily absorbed by the body. At the same time, carp fat content is low, and more unsaturated fatty acids. This high-protein, low-fat characteristics of carp is particularly suitable for body fat people to eat, with the role of weight loss.

Precautions

Suitable for the crowd

Elderly

Contraindicated for the crowd

Lupus erythematosus, lymphatic tuberculosis, malignant tumors

Not to eat together

Salted dishes

Carp is not suitable to be eaten with salted dishes. After eating carp and salted vegetables together, the nitrite in the salted vegetables and the protein in the carp may be synthesized into nitrosamines, which is a carcinogenic substance and should not be consumed.

Eating Methods

Steaming

Treat the carp cleanly, cut a slash diagonally on the fish, marinate it with pepper, soy sauce and a little salt, put the carp into a pot for steaming, put in the seasoning and steam it.

Frying

Clean the carp, cut a slash diagonally on the fish, put the seasoning in the pot, put the carp into the pot to fry and fry it.