What is the nutrition of duck meat, and what is the nutrition of duck meat?

Duck meat is rich in protein and is highly digestible. It is easily absorbed by the body.

Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.

The protein in duck meat is about 16% 25%, which is much higher than that of animal meat, the fat in duck meat is moderate, about lower than pork, and the fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, with a low melting point and high digestion and absorption.

1. Duck meat is sweet and cold, enters the lungs, stomach and kidney meridians, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, eliminating edema, relieving cough and reducing phlegm, removing tuberculosis and heat bone steaming, eliminating edema, and stopping fever and dysentery. Those who have heat in the body are suitable for eating duck meat, and those who are weak, lose appetite, fever, dry stools and edema are more beneficial to eat. Duck meat has a very good effect on tuberculosis, so it is called the "holy medicine" of tuberculosis patients, as early as a long time ago, China's medical book "Compendium of Materia Medica" recorded that duck meat has therapeutic effects.

2. Duck meat has the healthiest fat. Duck meat is rich in B vitamins and vitamin E, and its 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, the proportion of various fatty acids is close to the ideal value, and the chemical composition is very similar to olive oil, which has the effect of lowering cholesterol, especially for people suffering from atherosclerosis.

Nutritional value of duck meat.

The nutritional value of duck meat is very high, duck meat is rich in protein, in addition, the fat and carbohydrate content in duck meat is also relatively rich, especially the fat is evenly distributed in the whole body tissues. The fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the amount of saturated fatty acids is significantly less than that of pork and mutton. Studies have shown that the fat in duck meat is different from butter or lard, and the proportion of saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids is close to the ideal value, and its chemical composition is similar to that of olive oil, which has the effect of lowering cholesterol, which is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, and is especially suitable for people who are worried that too much saturated fatty acids will form atherosclerosis.

Efficacy of duck meat.

The whole body of duck is a treasure: duck meat has a very good effect of nourishing yin and replenishing deficiency, diuresis and swelling, for ** yin deficiency edema, lack of labor and food, lack of strength, spleen, deficiency, heat and yin, constipation, anemia, edema The effect is very good, duck blood has the effect of nourishing blood, clearing heat and detoxifying, and can treat stroke, children's white diarrhea like fish jelly, hot flashes, stomach qi is not open, do not think about diet, nutritional megaloblastic anemia and other diseases; Duck eggs have the effect of nourishing yin and replenishing deficiency and clearing heat, can clear lung fire, stop fever cough, sore throat, can treat women postpartum red, white dysentery, indigestion in young children, epistaxis and pain, wind and cold, wind and fire all kinds of toothache, high blood pressure, dry cough, dry throat, sore throat, upset, insomnia and other diseases caused by lung yin deficiency.

The effect of duck meat: duck meat is cold, sweet and salty, and returns to the spleen, stomach, lungs and kidney meridians. It can greatly replenish deficiency and labor, nourish the yin of the five internal organs, clear the heat of deficiency and labor, replenish blood and water, nourish the stomach and nourish the stomach, relieve cough and self-shock, eliminate snail accumulation, clear heat and strengthen the spleen, weakness and edema.

Treatment of physical weakness, post-illness weakness, and dystrophic edema.

Duck meat protein content is very high, fat content is moderate, evenly distributed, but also rich in calcium, phosphorus, iron, niacin and vitamin B1, vitamin B2, etc., the fat in duck meat is mainly unsaturated fatty acids and low-carbon saturated fatty acids, the melting point is relatively low and easy to digest and has the effect of increasing appetite.

Duck meat is cool, has the effect of clearing heat and removing fire, can play a role in clearing heat and cooling blood, and is suitable for people with yin deficiency and internal heat.

Duck meat also has a certain effect of urinating, tonifying the kidney, and also contains a large number of inorganic substances and high potassium, iron, copper, zinc and other trace elements, which can alleviate and improve symptoms such as physical weakness.

Duck meat has the functions of greatly tonifying fatigue, clearing the lungs and relieving fever, relieving cough and phlegm, nourishing the stomach, nourishing yin and replenishing blood, fixing convulsion and detoxification, and eliminating edema.

Protect blood vessels: Duck meat is rich in unsaturated fatty acids and low-carbon fatty acids, which help reduce cholesterol and protect cardiovascular and cerebrovascular diseases.

Anti-inflammatory: Duck meat is rich in B vitamins that have a good effect on the maintenance of human metabolism, nerves, heart, digestion and vision, and can also resist a variety of inflammation.

Duck meat can also be used in medicine, has a strong tonic effect, it contains a lot of protein and minerals and a variety of vitamins, can relieve physical weakness, replenish weakness and strengthen the body, especially suitable for those who are weak to eat. In addition, duck meat also contains a certain amount of niacin, which can protect the human heart and prevent myocardial infarction.

The nutritional value of duck meat is similar to that of chicken, its meat is sweet and cold, and has the functions of nourishing, nourishing the stomach, tonifying the kidney, removing tuberculosis and hot bone steaming, eliminating edema, stopping fever and dysentery, relieving cough and reducing phlegm.

Duck meat is suitable for people who have heat and fire in their bodies; People with low-grade fever, weak constitution, loss of appetite, dry stools, and edema are better fed. At the same time, it is suitable for malnutrition, postpartum weakness, night sweats, spermatozoa, women's oligomenstruation, dry throat and thirst.

Duck meat is rich in protein, calcium, iron and phosphorus, folic acid and vitamin B1B,2 which can enhance appetite and reduce swelling.

Duck meat can increase the nutrients that the body is missing.

The nutritional value of duck is very high, and the protein content in the edible part of duck meat is about 16 25, which is much higher than that of animal meat. Duck meat proteins are mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains collagen and elastin that dissolve in water, in addition to a small amount of gelatin, and the rest is non-protein nitrogen.

The more nitrogenous extracts a meat eats, the more delicious it tastes. Duck meat contains more nitrogen extract than animal meat, so duck meat is delicious. The old duck meat contains more nitrogen extract than the young duck meat, and the wild duck contains more nitrogen extract, so the soup of the old duck is more delicious than that of the young duck, and the taste of the wild duck is better than that of the old duck.

In addition, when cooking, adding a small amount of salt can effectively melt the nitrogenous extract and obtain a more delicious broth.

The fat content of duck meat is moderate, about higher than that of chicken, lower than that of pork, and is more evenly distributed throughout the tissues of the body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, therefore, they have a low melting point of about 35 and are easy to digest.

Duck meat is a meat that contains more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B water-soluble vitamins, of which 6-8 mg is niacinic acid, followed by riboflavin and thiamine; Contains vitamin E 90-400 mcg. Niacin plays a role in cellular respiration as a component of two important coenzymes in the human body.

They are involved in the release of energy from carbohydrates, fats, and proteins, and are also involved in the synthesis of fatty acids, proteins, and deoxyribonucleic acid. It has a protective effect on people with heart diseases such as myocardial infarction. The recommended daily intake per person is about 15 mg, and only 200 grams of duck meat is enough.

Riboflavin plays an important role in the cellular oxidation process. Thiamine is an anti-beriberi, anti-neuritis and anti-inflammatory vitamin, which is needed in greater quantities than the general population during the growing period, pregnancy and lactation. Vitamin E is a healthy oxidant, a scavenger of excess free radicals in the human body, and plays an important role in the anti-aging process.

Duck meat also contains about inorganic substances. Unlike animal meat, chicken has the highest potassium content, reaching nearly 300 mg in the edible portion of 100 grams. In addition, it also contains high levels of iron, copper, zinc and other measuring elements.

In short, duck has a high nutritional value, and eating some duck meat often may give you unexpected results.

What are the nutritional values of duck meat?Duck is a common meat food that contains more B vitamins and vitamin E than other meats, which can effectively fight a variety of inflammations.

Introduction of the duck. Duck belongs to the phylum Vertebrates, the order Bird, the order Gooseformes, the duck family, which was domesticated from wild mallards and spot-billed ducks. The body is relatively small, with a short neck and a large mouth. Duck meat is a delicacy, suitable for nourishment, and is the main ingredient in a variety of delicious dishes.

It is rich in iron, which is easier to be absorbed and utilized by the body. The duck's down can be used to wadding quilts or filling pillows, and can also be made into a stylish down jacket that is very warm and lightweight.

Duck meat contains protein, fat, vitamins and potassium, sodium, chloride, calcium, phosphorus, iron and other nutrients, including B vitamins and vitamin E, as well as riboflavin, thiamine and niacin. The protein in duck meat is mainly sarcoplasmic protein and myoscotin, with moderate fat content and relatively uniform distribution in the tissues of the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, which have a low melting point and are easy to digest.

Duck meat has a high protein content, moderate fat content and uniform distribution, and also contains calcium, phosphorus, iron, niacin and vitamin B1, vitamin B2, which has the effects of enhancing appetite, diluting water and reducing swelling, nourishing yin and replenishing deficiency.

1. Enhance appetite: duck meat has moderate fat content and uniform distribution, and the fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, with low melting point, easy to digest, and have the effect of increasing appetite.

2. Clear heat and cool blood: duck meat is cool and sweet, and the biggest feature is to clear heat and remove fire, clear heat and cool blood, which is suitable for people with yin and blood heat.

3. Water dilution and swelling: duck meat has the effect of facilitating urination, tonifying the kidney, and often eating can reduce swelling, which has a good improvement effect on all kinds of edema, especially during pregnancy. In addition, patients with chronic nephritic edema often eat duck meat to protect the kidneys.

4. Nourish yin and replenish deficiency: duck meat also contains a large number of inorganic substances and high trace elements such as potassium, iron, copper, zinc, etc., which can nourish yin and nourish the stomach, dilute water and reduce swelling, nourish blood and water, nourish the stomach and nourish the stomach, and can be used to alleviate and improve physical weakness and post-illness weakness.

5. Delay aging: Duck meat can achieve skin care and skin beautification by nourishing yin. In addition, duck meat is rich in B vitamins and vitamin E, which can achieve the purpose of delaying aging.