Which one has higher nutritional value, black carp or grass carp? How to cook braised grass carp

Grass carp is rich in protein and can maintain potassium-sodium balance. It is rich in unsaturated fatty acids, which are very beneficial to blood circulation and is a good health food for patients with cardiovascular and cerebrovascular diseases. Black carp is rich in protein and fat, as well as trace elements. Selenium, iodine and other ingredients can help the body resist aging. Both black carp and grass carp are very nutritious, so which one has a higher nutritional value? Let's take a look at the nutritional components of black carp and grass carp.

Contents of this article

1. Which one has higher nutritional value, black carp or grass carp

2. How to cook braised grass carp

3. What foods are not suitable for eating with grass carp?

Which one has higher nutritional value: black carp or grass carp

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The nutritional value of black carp is relatively high. Every 100 grams of black carp contains 15.8-20.1 grams of protein, 2.6-5.2 grams of fat, 171-246 milligrams of phosphorus, 32 milligrams of magnesium, 0.94 milligrams of zinc, 37.69 micrograms of selenium, and 0.81 milligrams of total vitamin E. It is rich in protein and fat, as well as trace elements. Selenium, iodine and other ingredients can help the body resist aging and have anti-cancer effects.

Black carp is also rich in nucleic acid, which is an essential substance for our human cells and can help delay aging.

Black carp also contains eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), both of which are very valuable. EPA has the functions of dilating blood vessels and preventing blood coagulation, while DHA is very beneficial to the growth and development of brain cells, which shows that black carp is a brain-boosting food.

And black carp can also help our body replenish zinc. Zinc deficiency can cause poor mental state and even lead to low IQ, as well as insufficient growth height, difficulty in healing wounds and other diseases. Regular supplementation of foods containing zinc can avoid these.

grass carp

Grass carp is rich in unsaturated fatty acids, which is very beneficial to blood circulation and is a good health food for patients with cardiovascular and cerebrovascular diseases.

How to make braised grass carp

Ingredients: A fresh grass carp weighing about 1 kg, scallion, ginger, cooking wine, sugar, chili powder, pepper powder, salt, soy sauce, starch, rapeseed oil

1. Wash the grass carp and cut it into wheel shapes of about three centimeters. Put it in a clean basin for later use.

2. Add all the scallion segments and cooking wine, and adjust the amount according to personal taste. Then cover the pot and marinate for about 5 hours.

3. Take out the shredded ginger and green onion segments from the bowl and put them into a clean small bowl for later use.

4. Put an appropriate amount of rapeseed oil into the pot and heat it to 80% hot. Put the fish pieces coated with starch into the pot one by one. When both sides are golden brown, put them on a clean plate and set aside.

5. Use the remaining oil in the pot to add the shredded ginger and scallion segments in the small bowl and stir-fry until they turn yellow. Then pour in an appropriate amount of boiling water and add the fish pieces one by one. When the soup is almost dry, turn off the heat and serve.

What is not suitable to eat with grass carp

1. Grass carp and donkey meat: cause cardiovascular and cerebrovascular diseases

Grass carp is rich in protein and can maintain the balance of potassium and sodium, but it cannot be consumed in excess; donkey meat has extremely high nutritional value and is rich in protein, but grass carp cannot be eaten together with donkey meat, otherwise it can easily cause cardiovascular and cerebrovascular diseases and cause serious harm to the body.

2. Grass carp and tomatoes: will cause the release of copper

Vitamin C in tomatoes will inhibit the release of copper in grass carp meat. Not only will it reduce the nutritional value of protein, but it will also easily produce tannic acid substances that can stimulate the gastric mucosa and form indigestible substances. People with weak spleen and stomach or indigestion are prone to abdominal pain, nausea, vomiting and other symptoms after eating.