CARP HAS A HIGH NUTRITIONAL VALUE, ITS PROTEIN CONTENT IS HIGH AND ITS QUALITY IS GOOD, WITH A ABSORPTION RATE OF 96 PER CENT IN HUMANS, AND IT CAN PROVIDE ESSENTIAL AMINO ACIDS, MINERALS, VITAMIN A AND VITAMIN D FOR HUMANS. CARP FATS ARE UNSATURATED FATTY ACIDS, WHICH CAN REDUCE CHOLESTEROL WELL ENOUGH TO PREVENT ARTERY SCLEROSIS AND CORONARY HEART DISEASE, SO THAT MORE FISH CAN LIVE HEALTHY LIVES. CARP HAS A HIGH NUTRITIONAL VALUE OF 20 G PROTEIN PER 100 G MEAT, 1.3 G FAT, 1.8 G CARBOHYDRATES, CALCIUM 65 MG, PHOSPHORUS 4.7 MG, IRON 0.6 MG, AND MORE THAN 10 SPECIES OF FREE AMINO ACID, WHICH IS THE MAIN INGREDIENT FOR THEIR DELICIOUS PRODUCTION. THERE ARE ALSO MULTIPLE VITAMINS SUCH AS VITAMIN B1, B2, A, C AND NICKEL ACID AND TISSUE PROTEIN ENZYMES. ACCORDING TO THE MOTHERLAND MEDICINE, CARP TASTES FLAT, FAVORS URINARY SWOLLENNESS, ANEMIC BREAST, ACOUSTIC DETOXIFICATION, AND THE EFFECT OF THE COUGHING. CARP, THE CARP EYE, HAS A VITAMIN C0.44 MG PER 100 G, USUALLY HIGHER IN SPRING AND SUMMER THAN IN AUTUMN AND WINTER. CARVES ARE FRESHWATER FISH, WITH ALMOST ONLY VITAMIN A2 ON MEMBRANE。
