Chinese aliases: 鲤 鲤 鲤, 鲤 。. The thick green-brown fish of Cyprinidae, scientific name Cyprinus carpio. Originating in Asia, after the introduction of Europe, North America and other regions. The scales are large, with two whiskers on both sides of the upper jaw, and live alone or in small groups in ponds, lakes, and rivers that are calm and muddy. The omnivorous nature of grazing often causes the water to stir up and increase turbidity, which has an adverse effect on many animals and plants. Therefore, it is often considered unpopular and people have to spend a lot of power to get rid of it.
Nutritional value
1. The protein content of squid is not only high, but also of good quality. The body's digestion and absorption rate can reach 96%, and it can supply essential amino acids, minerals, vitamin A and vitamin D. Every 100g of meat contains 17.6g of protein and 4.1g of fat. Calcium 50mg, Phosphorus 204mg and various vitamins.
2. The fat of squid is mostly unsaturated fatty acids, which can reduce cholesterol and prevent arteriosclerosis and coronary heart disease. Therefore, eating more fish can lead to a long and healthy life.