Nutritional value
The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and a variety of inflammatory diseases, but also anti-aging. Duck meat is richer in niacin, which is one of the components that make up two important coenzymes in the human body, and has a protective effect on patients with heart disease such as myocardial infarction.
Eating efficacy
1, benefit the qi tonic deficiency: its meat taste sweet, cold, into the lungs, stomach and kidney meridian, there is a great tonic deficiency, nourish the five organs of the yin, clearing the heat of the deficiency of the labor, tonifying the blood line water, nourish the stomach and produce fluids, stop coughing since the shock, eliminating the snail cumulative, clearing the spleen of the heat, weak and swollen and so on; treatment of physical weakness, post-disease weakness, nutritional deficiencies of oedema.
2, nourishing Yin: into the medicine to the old and white, white and bone Wu is good. The old and fat duck with sea cucumber stew, with great nourishing effect, stewed duck juice, good to supplement the five organs of the yin and consumptive fever.
Applicable people
General people can eat. It is suitable for people with fire, loss of appetite, weakness, loss of appetite, dry stools and edema, and malnourished cancer patients.
Contraindications
Cold pain in the stomach, diarrhea, diarrhea, lumbago and cold menstrual cramps, as well as obesity, arteriosclerosis, chronic enteritis should be eaten sparingly; cold and flu patients should not be eaten.
Shopping tips
1, look at the eye: the fuller the fresher;
2, look at the skin: white hair powder, hair follicles protruding, with a finger pressure meat after the depression can be immediately recovered better;
3, meat cut surface: the surface is slightly dry and not sticky, glossy;
4, smell: no odor