Duck heart is rich in nutrients, there is a tonic for the heart and tranquilize the mind, sedation and lowering blood pressure, the effect of qi and liver, applicable to panic, shortness of breath, sweating, insomnia and low fever and night sweating and other symptoms. To duck heart into the dish, can be used to brine, deep-fried or stir-fried, especially made into spicy duck heart, not only flavorful, and spicy flavor, taste is also very tender.

Duck heart is rich in riboflavin, zinc, selenium, B vitamins are very nutritious, but there is also a lot of cholesterol, eaten too much may lead to the emergence of acne, so do not recommend eating more.

Expanded:

Duck meat has a high nutritional value, with a much higher protein content than animal meat. And the fat and carbohydrate content of duck meat is moderate, especially the fat is evenly distributed throughout the body tissues. Fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, containing significantly less saturated fatty acids than pork and lamb.

Some studies have shown 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, and its chemical composition is similar to that of olive oil, which has the effect of lowering cholesterol, and is beneficial to the prevention and treatment of cardiovascular and cerebral vascular diseases, and it's especially suitable for people who are worried that too much saturated fatty acid intake will result in the formation of atherosclerosis.

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Baidu Encyclopedia - Duck heart