Tag: Indian carp

Recent research reveals that while Catla fish is a staple for many, species from certain water bodies have shown heightened levels of heavy metal accumulation, like lead and arsenic, presenting a potential health risk. This necessitates a closer look into the disadvantages of Catla fish beyond its culinary appeal.

According to the Indian Council of Agricultural Research, Katla fish is one of the most important aquacultured species in South Asia, prized for its nutritional value. But like any food, its healthfulness is not one-dimensional. The question of whether Katla fish is good or bad for you depends on several factors, including its source and cooking method.

According to nutritional data, 100 g of fresh rohu fish can contain anywhere from 16 to 19 grams of high-quality protein. This makes rohu an excellent source of protein for muscle growth and overall health.

According to a 2012 study, Rohu has a slightly lower total number of pin bones compared to Katla, 104 versus 108 respectively. When considering which is better, Rohu or Katla, the choice often comes down to personal preference for taste, texture, and cooking method, as both are nutritious freshwater options popular in South Asian cuisine.

According to the Indian Council of Agricultural Research, Indian major carps are a significant source of high-quality dietary protein. A typical 100g serving of raw Indian carp provides a substantial amount of protein, although the exact quantity varies slightly depending on the species and cooking method. This makes Indian carp a nutritious and accessible source of muscle-building sustenance.