According to the determination, every 100g silver carp contains about 18.6g of protein, 4.6g of fat, 494kJ of calories, 0.04mg of vitamin B/kloc-0, 20.21mg of vitamin B, 2. 1mg of nicotinic acid. The fattest part is in the abdomen. The fatter the fish, the more delicious it tastes.

Silver carp has the effects of warming the middle warmer, benefiting qi, invigorating spleen, promoting diuresis, promoting lactation and removing dampness. Regular eating can moisturize the skin and relieve depression, soothe the liver and warm the stomach, and benefit the lungs. It is suitable for abdominal pain, galactorrhea, cough, carbuncle, dysmenorrhea, nephritis, hepatitis, edema, dysuria, malnutrition and physical weakness.

However, silver carp should not be eaten too much for a period of time or at one time, otherwise it will make people thirsty or scabies, and patients with acne rash, eye diseases, scabies and itchy skin should not eat it.

There are many ways to eat silver carp, such as stewing, steaming, frying and making fish balls, but stewing is the best, such as silver carp hot pot and silver carp head hot pot. The pickled silver carp has better taste, less fishy smell and longer storage time. Even fresh food tastes more delicious with a little pickling. It is more delicious to use silver carp as soup and tofu as ingredients.