Which has higher nutritional value, young duck or old duck

Folks like to make old duck soup instead of young ducks. Because ducks are often in the water, it is a cold food, and some people are prone to diarrhea after eating, which belongs to excessive cold. And the old duck does not have these phenomena.

From the analysis of nutritional composition, in fact, the nutritional value is not much different, compared with other meats. Therefore, it is generally said that nutritional value is explained from the nature of traditional Chinese medicine. Although duck is a meat dish, it is a cold food.

It is best eaten in the summer. The old man said: Drink duck soup in summer, and you won't get prickly heat.

There are no sores, and the elders often say that ducks are cold and lose fire after eating.

Because the old duck is less cold than the average duck, it is relatively valuable for the reason here.

As for which of the young ducks or the old ducks has high nutritional value, it depends on individual needs. In general, the nutritional value of old ducks is higher.

There is no obvious difference between the old duck and the young duck in terms of nutritional content, the main difference is that the meat quality of the old duck is more tender, the taste is better, and the bone marrow content of the old duck is higher, so the nutritional value is also higher. In addition, the old duck is also richer in nutrients such as protein, fiber, minerals and trace elements.

Tender ducks are relatively tender in meat, but have less bone marrow content and relatively low nutritional value.

To sum up, if you consider it from the perspective of nutritional value and taste, old ducks are more popular than young ducks.

Old ducks can be stewed with dates, ginger, radish, etc., which are both nutritious and delicious. The old duck meat is old and delicious, especially the soup is more nutritious, and these foods can stimulate appetite and dissolve nutrients.

It depends on the family's wealth, if the family is rich enough, stewed ginseng, wolfberry, deer antler, codonopsis can be, if the family conditions are average, then stew radish, radish is also very good.

Generally, stewed tea tree mushrooms are chosen, which are very fragrant and delicious, and then the mushrooms are also particularly tender, very delicious, and they are also a delicacy that many people like.

Duck meat itself is nutritious, and with radish, winter melon, mushrooms, yams, potatoes, etc., it is more nutritious and delicious.

Old duck, you can add a little vegetables, old duck is a very nutritious dish, add vegetables and stew all the time, about two or three hours, the duck meat is fully stewed and can be eaten.

1. Old duck is rich in protein, vitamin B group, niacin, fat, calcium, iron, phosphorus and other trace elements, rich in nutrition, can meet the physiological needs of the human body, and also has the effect of tonifying the kidney, nourishing the stomach, removing tuberculosis and hot bone steaming, relieving cough and phlegm, eliminating edema, and stopping fever and dysentery. Duck meat is sweet and cool, clear heat and cool blood, and is suitable for people with yin deficiency and internal heat.

2. Duck meat tonifies the kidney, dilutes water and reduces swelling, can assist a variety of edema, and has a good effect on edema during pregnancy. Duck meat can also nourish yin and replenish deficiency, nourish the stomach and nourish the stomach, and has the effect of alleviating physical weakness and improving physical weakness after illness.

Nutritional value of duck meat:

1.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 with low menstruation, dry throat and thirst; It is also suitable for cancer patients and people with diabetes, liver cirrhosis ascites, tuberculosis and chronic nephritis edema after radiotherapy and chemotherapy.

2.Duck meat is cold for the body, and the cold caused by the cold does not want to eat, and the stomach is cold and painful.

Diarrhea is thin, low back pain and cold dysmenorrhea, obesity, arteriosclerosis, and chronic enteritis should be eaten less; Not suitable for people with colds.

Duck Food:

Duck meat should not be eaten with rabbit meat, bayberry, walnuts, turtles, fungus, walnuts, garlic and buckwheat.

1.Add a small amount of salt when cooking, and the broth will be more delicious.

2.Duck meat is a delicacy, with duck can be made into roast duck, plate duck, crispy duck, duck bone soup, boiled duck slices, boiled dried duck strips, fried duck heart, coriander duck liver, grilled duck paws and other excellent dishes. Duck meat is suitable for nourishment and is the main ingredient in a variety of delicious dishes.

3.Duck meat, duck blood, and duck gold can all be used medicinally.

4.The meat of male ducks is slightly cold, and the meat of female ducks is slightly warm. It is better to use the medicine to be old and white, white and boneless. Stewed with old and fat duck and sea cucumber, it has a great nourishing effect, and the duck juice stewed out is good at replenishing the yin of the five organs and the heat of deficiency.

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.

The nutrients contained in each 100g of duck meat are as follows: Calories (kcal) Protein (g) Fat (g) Pantothenic acid (mg) Carbohydrate (g) Cholesterol (mg) Vitamin A (mcg) Thiamine (mg) Riboflavin (mg) Niacin (mg) Vitamin E (mg) Calcium (mg) Phosphorus (mg) Potassium (mg) Sodium (mg) Magnesium (mg) Iron (mg) Zinc (mg) Selenium (mcg) Copper (mg) Manganese (mg)

Meat of the duck family domestic duck. The domestic duck is also known as the crane, the house, and the Shu. There are excellent varieties such as Beijing duck, Jinding duck, Gaoyou duck and so on.

It is bred all over the country. Kill the duck, remove the hair, the skin of the feet and the intestines, wash and use fresh. [Performance] sweet, salty, slightly cool.

It can replenish yin and benefit blood, clear deficiency and heat, and benefit water. Contains protein, fat, calcium, phosphorus, iron, niacin, and vitamins. [Uses] used for fatigue bone evaporation heat, cough with less phlegm, dry throat; blood deficiency or yin deficiency and hyperyang, dizziness and headache; Edema, poor urination, etc.

Usage] boiled soup, into dishes, etc.

What to stew in duck soup is delicious, nutritious and healthy.