Nutrition of duck meat

1. Duck meat tastes sweet and cold, enters the lung, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, relieving edema, relieving cough and phlegm, removing tuberculosis, steaming bones, relieving edema and stopping fever and dysentery. Duck meat is suitable for people with fever in the body, and it is more beneficial to people with weak constitution, loss of appetite, fever, dry stool and edema. Duck meat has a good therapeutic effect on tuberculosis, so it is called the "holy medicine" for tuberculosis patients. As early as a long time ago, China's medical book Compendium of Materia Medica recorded the dietotherapy effect of duck meat.

2. The fat of duck meat is the healthiest. Duck meat is rich in B vitamins and vitamin E, and the fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which are easy to digest. In addition, the fat in duck meat is different from other animal oils, and the proportion of various fatty acids is close to the ideal value. The chemical composition is similar to olive oil, which has the function of lowering cholesterol, and is especially suitable for people with atherosclerosis.