So what is the nutrition of duck meat and who is suitable for it? Is your understanding really correct? Today, relevant experts will take us to find out.
Duck meat contains many minerals such as potassium, phosphorus, magnesium and calcium, and the selenium content in duck meat is also considerable. Selenium is an antioxidant, which can resist free radicals in our body, delay the aging of our body and protect our blood vessels. Known as a longevity life element, duck meat is rich in selenium.
Duck meat is also rich in vitamin A and a certain amount of vitamin E ... Duck meat is rich in protein, so it is delicious and delicious to cook.
So who is not suitable for eating duck?
For those who are physically weak and afraid of cold, stomach cold and distending pain, diarrhea and low back pain, cold dysmenorrhea, obesity, arteriosclerosis, chronic enteritis and so on, they should eat less, and patients with colds should not eat.
Food Matching: Duck meat should not be eaten with rabbit meat, bayberry, walnut, turtle, fungus, walnut or buckwheat.
Nutritional value of duck meat: duck meat is really a delicious food, suitable for nourishing, and also the main raw material of various delicious famous dishes. The ancients said: Duck meat is beautiful, even domestic chickens like it.
The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed, so it is very delicious.
Compared with other meats, it contains more B vitamins and vitamin E, which can effectively resist beri, neuritis and various inflammations, as well as self-aging.
Duck meat is rich in nicotinic acid, which is also one of the two important coenzyme components in our body, and has a certain protective effect on patients with heart diseases such as myocardial infarction.
The fat content of duck meat is moderate, which is about 7.5% higher than that of chicken meat, but lower than that of pork, and it is evenly distributed in all tissues of the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is relatively low, about 35℃, which is easy to be digested by our bodies.
Duck meat also contains about 0.8%- 1.5% inorganic matter. Different from animal meat, the potassium content in chicken is the highest, and the edible part of100g reaches nearly 300mg. In addition, it also contains relatively high measuring elements such as iron, copper and zinc.
However, the fat content of duck meat is generally high, and the feeding amount is slightly less than that of chicken meat, so although people often eat duck meat, chicken meat is more common. Ducks are all treasures, and their contribution to traditional medicine is also very great. Duck meat, duck blood and duck gold can be used as medicine.
The nature of male ducks and female ducks in traditional Chinese medicine is also slightly different. The male duck is slightly cold and the female duck is slightly warm. Therefore, we often hear elders say that chicken soup should be used with caution when you have a cold, fever and cough, but duck soup and duck meat can be eaten, because chicken is generally warm.
If you have a dry cough or wind-heat cold, eating chicken will aggravate your symptoms, but eating duck is milder and more suitable for us.
These are the people we are talking about who is not suitable for eating duck meat and what nutritional value duck meat has. Generally speaking, most people are still suitable for eating duck meat. I wonder if it's suitable for duck this time? However, it's best to buy the afterlife duck and cook it yourself, which is more hygienic, the taste can be decided by yourself, and the cooked duck is more delicious.
In addition, duck meat is more suitable for people with yin deficiency and strain. Duck meat is rich in nutrition and high in calories. protein and fat are suitable, which is good for our health and can improve our physique. Duck meat is helpful for diuresis, detumescence, clearing away lung heat and nourishing stomach, and is effective for obesity or edema caused by physical weakness. Duck and angelica are cooked together, which also has a very good conditioning effect on friends with anemia and weakness.