Carp

Carp are several species of oily freshwater fish in the Cyprinidae family, a vast group of fish endemic to Europe and Asia. While carp is eaten in many parts of the world, it is considered an invasive species in sections of Africa, Australia, and the majority of the United States. Humans have historically relied on carp as a source of protein. Several species have been popular decorative fishes, including various goldfish breeds and the domesticated common carp variant known as koi. As a result, carp have been brought to a variety of areas, with varying degrees of success.

Carp is a fish high in minerals and vitamins, including phosphorus and vitamin B12. They are also high in healthy fatty acids, proteins, and antioxidants. Carp is high in omega-3 fats, therefore eating it protects the heart by lowering plaque deposition and the risk of atherosclerosis. At the same time, the omega-3 component of carp helps to lower blood pressure, relieve venous system tension, and lessen the risk of heart attack and stroke. Along with vitamin C, zinc is a chemical that aids in the stimulation of the immune system. Carp includes a lot of zinc, so eating it will help boost your immune system.

Carp has the effect of boosting the diuretic process, assisting the body in curing ailments while cold, normalizing milk, and cleaning the digestive tract, according to Oriental medicine. Furthermore, carp aids in the excretion and elimination of swelling and evil spirits. Not only that but carp is thought to be a cure-all for women's ailments.