Ducks have high nutritional value. The protein content in duck meat is about 16%~20%, which is higher than that in pork (13.3%), and the fat content (19.7%) is lower than that in pork (37%). Duck meat contains more B vitamins and vitamin E, while potassium, iron, copper, zinc and other elements are rich. The contents of minerals and vitamin A in duck eggs are also higher than those in eggs. Ducks are full of treasures. Duck meat is sweet, salty and cold, and has the functions of nourishing yin and stomach, promoting diuresis and reducing swelling. Suitable for bone steaming, heat exhaustion, dysuria, nocturnal emission, irregular menstruation of women, etc. Black-bone duck has great medicinal value, and tuberculosis patients can relieve symptoms such as hot flashes and cough. Old ducks can tonify deficiency and nourish yin, which is beneficial to those who have been sick for a long time or vomited blood because of fatigue. People with dry mouth and lips can be relieved, and people with fever due to yin deficiency can be solved. Duck blood has the functions of enriching blood, clearing away heat and detoxifying. Duck eggs have the functions of nourishing yin and tonifying deficiency, clearing away heat and moistening dryness.
Although ducks are nutritious, you should also pay attention to:
① Smoked roast duck meat should not be eaten for a long time, because it can produce benzopyrene after processing, which has carcinogenic effect.
2 Duck meat belongs to fatty food and should not be eaten more. Especially people with obesity and arteriosclerosis should eat less.
③ Patients with cold should not eat. People who have a cold should eat pungent and scattered food, while ducks raise and love evil, which can make the cold lingering and difficult to heal.
④ Patients with chronic enteritis should use it with caution, because duck meat tastes sweet and salty, slides down and is rich in oil, which can aggravate enteritis and diarrhea.
The following are the practices of various ducks: