Duck meat is an excellent dish on the table, and it is also an excellent food for people to supplement.
The nutritional value of duck meat is similar to that of chicken. Ducks eat mostly aquatic food, so their meat tastes sweet and cold, and enters the lung, stomach and kidney meridians, which has the functions of nourishing, nourishing stomach, tonifying kidney, removing tuberculosis, steaming bones, eliminating edema, stopping dysentery, relieving cough and resolving phlegm.
Duck meat is suitable for people with fever in the body, and it is more beneficial to people with weak constitution, loss of appetite, fever, dry stool and edema.
nutritive value
Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, and can effectively resist beriberi, neuritis and various inflammations.
It can also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.
Edible efficacy
1, tonifying qi and deficiency: its meat tastes sweet and cold, and enters the lung, stomach and kidney meridians. It has the effects of tonifying deficiency, nourishing yin of five internal organs, clearing away the heat of deficiency and fatigue, nourishing blood and promoting diuresis, nourishing stomach and promoting fluid production, relieving cough and self-alarm, eliminating snail stagnation, clearing heat and invigorating spleen, and treating weakness and edema. Treat physical weakness, physical weakness after illness, malnutrition and edema.
2, nourishing yin: stewed with old fat ducks and sea cucumbers has a great nourishing effect. The stewed duck juice is beneficial to nourishing the yin of the five internal organs and tonifying deficiency and heat.
Applicable people
The general population can eat it. It is suitable for people with excessive internal heat, anorexia, physical weakness, anorexia, dry stool and edema, as well as malnutrition and cancer patients.
shopping tips
1. When buying duck meat, look at the color first. The duck's body surface is smooth and milky white. After cutting, the section is ruddy, indicating that it is a high-quality duck. If there is slight oil exudation on the surface of duck skin, you can see reddish or yellowish.
At the same time, the inner section is dark red, indicating that the quality of ducks is poor. A large amount of oil can be seen on the surface of the deteriorated duck, which is dark red or yellow in color, and the muscle section is grayish white, light green or light red.
2. Then smell it. A good duck is full of fragrance; A duck of average quality can smell mildew in its abdominal cavity; If you smell a strong smell, it means that the duck has gone bad.
3. Finally, shape recognition. Fresh and high-quality ducks are generally oblate, with strong leg muscles and prominent breast meat.
There is obvious salt frost on the inner wall of abdominal cavity; On the other hand, if the duck meat feels soft, and the abdominal cavity is damp or moldy, it means that the quality of duck meat is not good.
Deteriorated duck muscles feel soft and sticky, and there are a lot of mildew spots in the abdominal cavity.