Because of its myoglobin content and the classification of poultry, ducks are scientifically considered as white meat.

However, its color is usually darker than most chicken and turkey, and its cooking methods are different. So according to cooking standards, ducks can be considered as a kind of red meat.

Whether it is white meat or red meat, duck meat is a healthy meat choice and can be included in our balanced diet.

Nutrition of duck meat

The nutritional value of duck meat is high, and the content of protein is much higher than that of livestock meat. However, the content of fat and carbohydrate in duck meat is moderate, especially the fat is evenly distributed in the whole body tissue. Fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the content of saturated fatty acids is obviously less than that of pork and mutton.

Studies show that the fat in duck meat is different from butter or lard, and the ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is close to the ideal value. Its chemical composition is similar to olive oil, which has the function of lowering cholesterol, is beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, and is especially suitable for people who are worried that excessive intake of saturated fatty acids will form atherosclerosis.