1, extremely high nutritional value: Goose liver is rich in carbohydrates, protein, fat, cholesterol, iron, zinc, copper, potassium, phosphorus, sodium and other minerals, and has the effect of enriching blood and nourishing eyes. The fat content of foie gras is 60%, but most of it is unsaturated fatty acid, which is easily absorbed by human body. At the same time, it is rich in copper, triacylglycerol, lecithin, deoxyribonucleic acid and ribonucleic acid, which has high medicinal value. It can increase the activity of enzymes in vivo, regulate calcium and phosphorus metabolism, reduce the level of cholesterol in blood, soften blood vessels and prevent cardiovascular diseases.
2. Worship of royalty: Eating foie gras can be traced back to the Romans more than 2,000 years ago. They first presented figs with foie gras to Caesar, who regarded it as a delicacy. Later it spread to France. At that time, the leaders of Alsace province were particularly proud of the foie gras invented by their chefs and invited celebrities to their homes to taste it in advance. Many celebrities and writers praised the delicious foie gras, such as writers Bu Rilat-Savarin, George and Alexander Du Masi. Later, he led the adults to present the prepared foie gras food to Louis XVI for tasting. The king exclaimed that it was the best food in the world. Since then, foie gras has become one of the top French cuisines. At present, foie gras is still loved by the French royal family and nobles, and it is one of the royal delicacies for entertaining distinguished guests.
3. High production cost: about 12 kg of grain should be fed every day, so the feeding cost is relatively high. At the same time, there is a great risk of death in the process of feeding, and the survival rate is not as high as that of geese raised normally, so the cost is higher.