1, extremely high nutritional value: Goose liver is rich in carbohydrates, protein, fat, cholesterol and minerals such as iron, zinc, copper, potassium, phosphorus and sodium, which has the effects of nourishing 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 enzyme activity in the body, mediate calcium and phosphorus metabolism, reduce the cholesterol level in blood, soften blood vessels and prevent cardiovascular diseases.
2, the royal family and nobles worship: eating foie gras can be traced back to the Romans more than 2,000 years ago. They first used figs with foie gras and presented it 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 for early tasting. Many celebrities and writers praised the delicious foie gras, such as writers Brillat-Savarin, GeorgeSand AlexandreDumas. Later, he led the adults and offered the prepared foie gras food to Louis XVI for tasting. The king exclaimed that it was the top food in the world. Since then, foie gras has become one of the top foods in France. At present, foie gras is still loved by the French royal family and nobles, and it is one of the royal delicacies for entertaining VIPs.
3, the production cost is high: 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 dying during feeding, and the survival rate is not as high as that of geese fed normally, so the cost is higher.