Know2eat

Carp

Cyprinus carpio

What carp has been studied for

2 associations assessed — 2 with at least some human evidence behind them. Strongest first.

  • 1 Moderate
  • 1 Limited
3 things to know first — allergies, interactions and intake limits

About carp

A large freshwater cyprinid and, by tonnage, one of the most farmed food fishes in the world, central to Chinese, Central European and Jewish cooking. Its flesh is soft, moderately oily and famously bony.

Also known as Common carp, Mirror carp, Koi carp (ornamental)

Muscle & Physical PerformanceHeart Health

The evidence in depth

Best supported: Moderate

What each association actually rests on, and the papers behind it. A rating describes the state of the research, not how impressive the food is. How we rate evidence.

Muscle protein synthesis

Muscle & Physical Performance
Moderate evidence

May support muscle protein synthesis as a complete protein source. This is the general protein-quality finding for fish rather than anything specific to carp.

Moderate evidence. Several human studies point the same way, with real caveats.

1 source

Deep research mode adds each paper’s own conclusion and stated limitations.

Cardiovascular risk markers

Heart Health
Limited evidence

Observational data links overall fish intake with lower cardiovascular risk, and carp contributes to that intake. Freshwater fish supply less EPA and DHA than marine oily fish, so the category evidence transfers only partially and should not be read as a carp-specific finding.

Limited evidence. Early human work, or mostly lab and animal research.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Carp

Ask about Carp

Answers are written only from the entries on this page — the same nutrients, compounds, claims and citations you can read above. Nothing is added from outside the database, and every answer lists what it was built from.

AI explanations are not switched on for this site, so there is nothing to ask here. Everything above is read straight from the database and does not need them.

Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories127 kcal6%
Protein17.8 g36%
Total fat5.6 g7%
Carbohydrate0 g0%
Fibre0 g0%
Total sugars0 g—
Water76.3 g—
Fats
Saturated fat1.08 g5%
Monounsaturated fat2.33 g—
Polyunsaturated fat1.43 g—
Cholesterol66 mg22%
EPA (omega-3)0.238 g—
DHA (omega-3)0.114 g—
DPA (omega-3)0.082 g—
Linoleic acid (omega-6)0.517 g—
Vitamins
Vitamin A9 µg1%
Vitamin C1.6 mg2%
Vitamin D24.7 µg123%
Vitamin E0.63 mg4%
Vitamin K0.1 µg0%
Thiamin (B1)0.115 mg10%
Riboflavin (B2)0.055 mg4%
Niacin (B3)1.64 mg10%
Pantothenic acid (B5)0.75 mg15%
Vitamin B60.19 mg11%
Folate15 µg4%
Vitamin B121.53 µg64%
Choline65 mg12%
Minerals
Calcium41 mg3%
Iron1.24 mg7%
Magnesium29 mg7%
Phosphorus415 mg33%
Potassium333 mg7%
Sodium49 mg2%
Zinc1.48 mg13%
Copper0.057 mg6%
Manganese0.042 mg2%
Selenium12.6 µg23%
Other measured compounds
Beta-carotene0 µg—
Alpha-carotene0 µg—
Lycopene0 µg—
Lutein + zeaxanthin0 µg—
Caffeine0 mg—
Ash1.46 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Fish, carp, raw (USDA FoodData Central, FDC ID 171952).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • cookedReduces liver fluke metacercariae

    Cooking freshwater fish through is the recognised control for Clonorchis and Opisthorchis. Salting, pickling, drying and marinating in alcohol, the traditional preparations most associated with infection, are not reliable.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Liver fluke from raw freshwater cyprinids

    Raw or undercooked carp and related freshwater cyprinids are the vehicle for Clonorchis sinensis and Opisthorchis species, liver flukes endemic across East and Southeast Asia and classified by IARC as Group 1 carcinogens because of their causal link with bile-duct cancer. Thorough cooking inactivates the metacercariae.

  • Worth knowing

    Pond water quality and off-flavours

    Carp are bottom-feeders raised in warm, often nutrient-rich ponds. They accumulate geosmin and related compounds that give the muddy taste, and can accumulate whatever contaminants are in the sediment they feed over.

  • Allergy

    Fish allergy

    Carp parvalbumin is a well-characterised fish allergen and cross-reacts with other finfish species.