catla
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Catla is highly nutritious. It is an excellent source of lean protein and heart-healthy omega-3 fatty acids, which support brain function and cardiovascular health. It also provides essential minerals like zinc, iodine, and selenium.
Catla is a high-protein food, providing approximately 17.94 grams of protein per 100-gram serving. This makes it an ideal choice for muscle repair, growth, and maintaining a healthy metabolism.
Yes, Catla is very effective for weight loss diets. With only about 94 calories and 2.15 grams of fat per 100 grams, it is a low-calorie, low-fat protein source that helps you stay full without consuming excessive calories.
Absolutely. Catla contains 0 grams of carbohydrates, making it a perfect fit for ketogenic and other low-carb diets. Its healthy fat content and high protein levels support the nutritional requirements of a keto lifestyle.
Naturally, Catla fish is 100% gluten-free. However, be mindful of how it is prepared; breaded or floured coatings used during frying will introduce gluten to the dish, so choose grilled or curried preparations if you are gluten-sensitive.
Catla has a mild, delicate flavor and a firm, moist texture. It is less 'fishy' than many saltwater varieties, making it a popular choice for those who prefer a subtle taste that pairs well with various spices.
Catla is versatile and can be fried, grilled, or steamed. In South Asian cuisine, it is most commonly used in traditional fish curries where the firm flesh holds up well and absorbs the flavors of the gravy.
catla is a versatile ingredient found in cuisines around the world. With 94.17 calories per 100g and 17.94 grams of protein, it's a nutritious addition to many dishes.
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View all other →Fresh Catla should be kept in the coldest part of the refrigerator and consumed within 1-2 days. For longer storage, wrap it tightly in plastic wrap or freezer bags and store it in the freezer for up to 3 months.
Look for clear, bulging eyes and bright red or pink gills. The flesh should be firm to the touch and spring back when pressed, and the fish should have a mild, fresh scent rather than a strong or sour odor.
Like many freshwater carp, Catla does contain intramuscular bones, often referred to as Y-bones. While the main skeleton is easy to remove, care should be taken when eating to identify and remove the smaller, finer bones.