Carp, raw

Carp is a freshwater fish, and the figures here describe its raw flesh. It mainly provides protein and fat, with 18g of protein and 4.7g of fat per 100g. It also contains vitamin B12, at 2µg per 100g, and selenium, at 28µg per 100g.

Protein supports the growth and repair of body tissues. Vitamin B12 helps maintain normal nerve function and is needed for red blood cell formation, while selenium contributes to normal immune function. These values apply to raw carp; cooking changes its water content and can affect nutrient amounts by weight. Added salt, sauces or cooking fats also change the nutritional content of the finished dish. Full nutrient figures are in the tables below.