Carp · Cyprinus carpio
Fish, carp, cooked, dry heat
Nutrition facts per 100 g · edible portion
Aquatic Foods2 forms & preparations
Dietary labels are inferred automatically from Fish, carp, cooked, dry heat's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Good nutrient density 35/100
How many beneficial nutrients Fish, carp, cooked, dry heat delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Fish, carp, cooked, dry heat come from — the split across carbs, fat & protein.
41% from fat
-
Carbs 0%0.0 g per serving
-
Fat 41%7.2 g per serving
-
Protein 59%22.9 g per serving
What Fish, carp, cooked, dry heat is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 0.0 g | |
| Dietary Fiber | 0.0 g |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 7.2 g | |
| Saturated Fat | 1.4 g | |
| Monounsaturated Fat | 3.0 g | — |
| Polyunsaturated Fat | 1.8 g | — |
| Omega-3 Fatty Acids | 346.0 mg | — |
| Omega-6 Fatty Acids | 663.0 mg | — |
| Myristic Acid | 146.0 mg | — |
| Palmitic Acid | 842.0 mg | — |
| Stearic Acid | 237.0 mg | — |
| Palmitoleic Acid | 840.0 mg | — |
| Oleic Acid | 1,474.0 mg | — |
| Gadoleic Acid | 91.0 mg | — |
| Erucic Acid | 515.0 mg | — |
| Linoleic Acid | 663.0 mg | — |
| Arachidonic Acid | 195.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 305.0 mg | — |
| Docosahexaenoic Acid (DHA) | 146.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 22.9 g | |
| Histidine | 673.0 mg | — |
| Isoleucine | 1,054.0 mg | — |
| Leucine | 1,858.0 mg | — |
| Lysine | 2,100.0 mg | — |
| Methionine | 677.0 mg | — |
| Phenylalanine | 893.0 mg | — |
| Threonine | 1,002.0 mg | — |
| Tryptophan | 256.0 mg | — |
| Valine | 1,178.0 mg | — |
| Alanine | 1,383.0 mg | — |
| Arginine | 1,368.0 mg | — |
| Aspartic Acid | 2,341.0 mg | — |
| Cystine | 245.0 mg | — |
| Glutamic Acid | 3,413.0 mg | — |
| Glycine | 1,097.0 mg | — |
| Proline | 808.0 mg | — |
| Serine | 933.0 mg | — |
| Tyrosine | 772.0 mg | — |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 10.0 mcg | |
| Vitamin C | 1.6 mg | |
| Vitamin D | ~ | — |
| Vitamin E | ~ | — |
| Vitamin K | ~ | — |
| Thiamin (B1) | 0.1 mg | |
| Riboflavin (B2) | 0.1 mg | |
| Niacin (B3) | 2.1 mg | |
| Vitamin B6 | 0.2 mg | |
| Folate (B9) | 17.0 mcg | |
| Vitamin B12 | 1.5 mcg | |
| Pantothenic Acid (B5) | 0.9 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 52.0 mg | |
| Iron | 1.6 mg | |
| Magnesium | 38.0 mg | |
| Phosphorus | 531.0 mg | |
| Potassium | 427.0 mg | |
| Sodium | 63.0 mg | |
| Zinc | 1.9 mg | |
| Copper | 0.1 mg | |
| Manganese | 0.1 mg | |
| Selenium | 16.2 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 84.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | ~ | — |
| Caffeine | ~ | — |
| Theobromine | ~ | — |
| Ash | 1.9 g | — |
About Fish, carp, cooked, dry heat
The common carp (Cyprinus carpio) is a hardy freshwater fish found in lakes and slow-moving rivers around the world and one of the most widely farmed fish in history, raised in ponds since Roman and medieval times and a distant cousin of the ornamental koi. A staple food across Central and Eastern Europe and much of Asia, it has firm, somewhat dense flesh with a mild flavor that takes on the character of how it is cooked.
Carp is an affordable source of protein, omega-3 fatty acids, and B vitamins, and mirror and leather carp are common cultivated varieties. It holds a place of honor at the traditional Central European Christmas table, where it is breaded and fried, and it stars in Jewish gefilte fish, Chinese braises and steamed whole fish, and Hungarian fisherman's soup. The fish has many fine intramuscular bones, so it is often scored, filleted carefully, or slow-cooked until tender, and larger fish can taste muddy.
Soaking the cleaned fish in salted or acidulated water before cooking is a common way to freshen its flavor. Choose carp that smells clean rather than muddy, ideally bought live or very fresh, and cook it soon for the best taste.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Fish, carp, cooked, dry heat?
There are 162 calories in 100 g of Fish, carp, cooked, dry heat, or about 138 calories in 3 oz (85 g).
How much protein is in Fish, carp, cooked, dry heat?
Fish, carp, cooked, dry heat contains 22.9 g of protein per 100 g.
How many carbs are in Fish, carp, cooked, dry heat?
Fish, carp, cooked, dry heat has 0.0 g of carbohydrates per 100 g.
How much fat is in Fish, carp, cooked, dry heat?
Fish, carp, cooked, dry heat provides 7.2 g of total fat per 100 g.
What is Fish, carp, cooked, dry heat a good source of?
Fish, carp, cooked, dry heat is an excellent source of Vitamin B12 (61% DV), Protein (46% DV), Phosphorus (42% DV) and Selenium (29% DV) and a good source of Pantothenic Acid (B5), Zinc, Niacin (B3), Vitamin B6 and Thiamin (B1) (per 100 g). Daily Values are based on a 2,000-calorie diet.
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