Duck protein content is much higher than livestock meat, fat, carbohydrate content is moderate, especially fat evenly distributed throughout the body tissues. Duck contains B water-soluble vitamins, which mainly include niacin, followed by riboflavin and thiamin. Duck contains more B vitamins and vitamin E than other meats and is also richer in niacin.

Effects:

1, benefit from the gas to make up for the deficiency

Duck meat taste sweet, cold, have a great tonic for the deficiency, nourish the Yin of the five organs, clearing the heat of the deficiency, nourishing the blood and water, nourish the stomach and produce fluids, stop coughing and stopping the shock, clearing away the heat and strengthening the spleen and other efficacies, treating the body weak, post-disease weakness, nutritional deficiencies in the oedema.

2, nourishing yin and nourishing the stomach

Duck medicine to the old and white, white and bone black is good, stewed food has a great nourishing effect, stewed duck juice is good to supplement the yin of the five viscera and consumptive heat.

3, protect the heart

The duck is rich in niacin, which is one of the components of the two important coenzymes in the human body, myocardial infarction and other heart disease patients have a protective effect.