1. Ducks have high nutritional value. The content of protein in duck meat is about 16%-25%, which is much higher than that in livestock meat. Protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts in meat, the more delicious it tastes.

2. Ducks eat mostly aquatic organisms, so their meat tastes sweet and cold, and enters the lung, stomach and kidney meridians, which has the effects of tonifying deficiency and fatigue, nourishing the five internal organs and yin, clearing away the heat of deficiency and fatigue, nourishing blood and promoting blood circulation, nourishing the stomach and promoting fluid production, relieving cough and self-convulsion, eliminating snail stagnation, clearing away heat and strengthening spleen, and debilitating edema. Treat physical weakness, physical weakness after illness, malnutrition and edema.

3. Duck meat is a kind of meat containing more B vitamins and vitamin E.100g edible duck meat contains about10mg of B water-soluble vitamins, of which 6-8mg is nicotinic acid, followed by riboflavin and thiamine; Contains 90-400 micrograms of vitamin e.

Nicotinic acid, as two important coenzyme components in human body, plays a role in cell respiration. They are related to the release of carbohydrates, fats and protein energy, and also participate in the synthesis of fatty acids, protein and deoxyribonucleic acid. It has protective effect on patients with heart diseases such as myocardial infarction.