Know what’s on your plate
Carp
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 127 kcal —
- Protein 18 g 36%
- Carbohydrate 0 g 0%
- Fat 5.6 g 7%
- Saturated fat 1.1 g 5%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 49 mg 2%
- Cholesterol 66 mg 22%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 9 µg 1%
- Vitamin C 1.6 mg 2%
- Vitamin D 24.7 µg 123%
- Vitamin E 0.63 mg 4%
- Vitamin K 0.1 µg 0%
- Thiamin (B1) 0.12 mg 10%
- Riboflavin (B2) 0.06 mg 4%
- Niacin (B3) 1.6 mg 10%
- Pantothenic acid (B5) 0.75 mg 15%
- Vitamin B6 0.19 mg 11%
- Folate (B9) 15 µg 4%
- Vitamin B12 1.5 µg 64%
- Choline 65 mg 12%
Minerals
- Calcium 41 mg 3%
- Iron 1.2 mg 7%
- Magnesium 29 mg 7%
- Phosphorus 415 mg 33%
- Potassium 333 mg 7%
- Zinc 1.5 mg 13%
- Copper 0.06 mg 6%
- Manganese 0.04 mg 2%
- Selenium 12.6 µg 23%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 127 | 18 g | 0 g | 5.6 g |
| 1 × oz | 85 g | 108 | 15 g | 0 g | 4.8 g |
| 1 × fillet | 218 g | 277 | 39 g | 0 g | 12 g |
| 2 × oz | 170 g | 216 | 30 g | 0 g | 9.5 g |
| ½ × oz | 42.5 g | 54 | 7.6 g | 0 g | 2.4 g |
| 3 × oz | 255 g | 324 | 46 g | 0 g | 14 g |
| 4 × oz | 340 g | 432 | 61 g | 0 g | 19 g |
Similar foods
Questions about Carp
How do you cook carp fillets in the oven?
Put the fillets in an oiled baking dish, season them and bake at 200 °C for about 15–20 minutes, depending on thickness. They are ready when the flesh is opaque and flakes easily, or reaches 63 °C at the centre.
Does carp have lots of bones?
Yes: carp has many fine pin bones as well as its main bones. Ask for the pin bones to be removed when buying fillets, then feel along the flesh and pull out any remaining bones with clean tweezers before cooking.
How can you reduce the muddy taste of carp?
Rinse the fish, pat it dry and season it with lemon, garlic, pepper or fresh herbs; these flavours work well with carp’s earthy taste. If the smell is strongly sour or ammonia-like, don’t use the fish.
How long can you keep fresh carp in the fridge?
Keep carp covered in the coldest part of the fridge and cook it within 1–2 days of buying it. For longer storage, wrap it well and freeze it; thaw it in the fridge rather than on the worktop.
What dishes are made with carp?
Carp is used in gefilte fish, Hungarian fisherman’s soup and Czech-style fried carp, often served at Christmas. Its firm flesh also works well baked or grilled, with lemon and herbs.
Can you use another fish instead of carp?
For baked or grilled carp, try scup or another firm-fleshed fish; the flavour and cooking time may differ, so check it as it cooks. For a soup, choose a fish that holds together in simmering broth.
How can you tell when carp is cooked safely?
The flesh should be opaque and flake easily, or reach 63 °C at its thickest point. Take extra care when serving carp to children: check each portion for fine bones.
Source: USDA FoodData Central 171952 · per 100 g · carbohydrate per EU label, fibre excluded
