Fishes
137
Order: Cypriniformes
Family: Cyprinidae
Common name: Wild common carp.
Distribution: Europe and Asia (Torres,
1991e).
Habitat: Warm, deep, slow-flowing and
still waters, such as lowland rivers and
large, well-vegetated lakes.
Description: Body of this species is
elongated and somewhat compressed.
Lips are thick. Two pairs of barbels are
seen at angle of the mouth. Shorter ones
are on the upper lip. Dorsal fin outline is concave anteriorly. Lateral line
has 32–38 scales. Color of body is variable. Wild carps are brownish green
on the back and upper sides, shading
to golden yellow ventrally. Fins are
dusky,  ventrally with a reddish tinge
(Peteri, 2014).
Nutritional Facts
Proximate Composition (% WW)
Protein Moisture
Lipid
Ash
17.48
79.55
2.25
1.17
Fatty Acids (% of Total Fatty Acids)
SFA MUFA PUFA PUFA n-3 PUFA n-6
28.47 38.57 32.52
5.13
24.98
SFA, saturated fatty acid; MUFA, monounsaturated fatty acid; PUFA, polyunsaturated
fatty acid.
Source: Data from Dejana et al. (2013).
Amino Acids (g/100 g Proteins)
Aspartic acid
9.60
Glutamic acid
14.40
Serine
4.40
Glicine
7.00
Treonine
4.70
Arginine
6.90
Alanine
7.20
Tyrosine
3.30
Valine
5.90
Phenylalanine
4.00
Isoleucine
4.60
Leucine
8.30
Lysine
8.20
Proline
4.80
Cystine
0.90
Methionine
3.40
Other amino acids a
2.40
a Estimated by subtracting the total
amount of amino acids quantified
from 100 g proteins.
Source: Data from Aprodu et al. (2012).
Protein Content of the Meat
% of Wet Weight % of Dry Matter
16.1
54
Lipid Content of the Meat
% of Wet Weight
% of Dry Matter
12.7
42
Major Elements in the
Muscle (mg/100 g)
Na K Mg Ca P
30 387 51 63 247
Trace Elements in the
Muscle (g/100 g)
Fe
Mn
Se
700
55
0
Vitamins in the Muscle
(g/100 g)
A
B1
B2
B6
44
68
53
150
Source: Data from Steffens
et al. (2006).