Killing pigeons without bleeding is to keep pigeon blood, and suffocating pigeons with water can keep pigeon blood in the meat to prevent nutrient loss.

This is because pigeon blood contains protein, lipids and trace elements, which can help people improve their memory, tonify kidney, lower blood pressure and prolong life. If this precious pigeon blood is wasted like killing chickens, it will make pigeons waste a lot of nutritional value, which can be said to be a great regret.

Extended data:

The nutritional value of pigeons;

1, pigeon meat has high protein content, high digestibility and low fat content, so it is the most suitable meat for human consumption. In addition, pigeon meat contains more calcium, iron, copper and vitamins A, B and E than chicken, fish, beef and mutton. Dove meat is also rich in pantothenic acid, which has a good effect on alopecia, gray hair and premature aging.

2. Pigeon bones are rich in chondroitin, which can be compared with chondroitin in velvet. Regular consumption has the effects of improving the vitality of skin cells, enhancing skin elasticity, improving blood circulation and rosy complexion. Pigeons contain more branched-chain amino acids and arginine, which can promote the synthesis of protein in vivo and accelerate wound healing.

3. Pigeon liver contains the best bile, which can help the human body make good use of cholesterol and prevent arteriosclerosis. Folk call pigeons sweet-blooded animals, and people with anemia eat them to help restore health.

Reference: Pigeon-Baidu Encyclopedia