Modern medicine believes that
Duck meat has high nutritional and medicinal value, containing protein 16.5%, fat 7.5%, and rich in calcium, phosphorus, iron and vitamins. It has obvious therapeutic effect on low fever, tuberculosis, anemia, anorexia, constipation and hematuria.
Leshou duck
Unsaturated fatty acid, easy to digest
The fat content of duck meat is moderate, which is about 7.5% higher than that of chicken meat and lower than that of pork, and it is evenly distributed in the whole body tissue. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 35℃, and it is easy to digest.
B vitamins and vitamin e
Duck meat contains more B vitamins and vitamin E, and duck meat contains about 10 mg of B water-soluble vitamins, of which 6-8 mg 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.
Riboflavin plays an important role in cell oxidation. Thiamine is an anti-beriberi, anti-neuritis and anti-inflammatory vitamin. People need more during the growing period, pregnancy and lactation than the average person.
Vitamin E is an oxidant of well-being and a scavenger of excess free radicals in human body, which plays an important role in the anti-aging process.