It is famous for its delicate taste and instant melting in the mouth. Some people describe the taste of foie gras as that it needs no chewing, and you can feel its fresh fragrance in the melting process by licking your tongue. First of all, the fat content in foie gras is high, up to 40%-60%. This fat content can be compared with the cream in the cake. In this kind of fat, unsaturated fatty acids account for 65%-68%. Rich in fat, it can provide energy and nutrition for human activities.

Secondly, lecithin, which is rich in foie gras, is a necessary nutrient for human body, which can regulate serum lipids, protect the liver, improve memory and improve immunity. Moreover, foie gras belongs to animal meat, in which the content of vitamin A far exceeds that of plant food, especially the animal liver has higher vitamin A content than fish and eggs. Can protect eye vision, prevent eye dryness and fatigue, and maintain skin health.

In addition, foie gras also contains some vitamin C and trace element selenium that meat food does not have, which can prevent aging and oxidation. The key point is that the animal liver is rich in iron, which can enrich blood and improve iron deficiency anemia. Especially during menstruation, menopause, postpartum and women who often face computer work can eat it frequently. However, the price of foie gras in the food industry is not cheap, and it can even be said that it is hard-won and precious.

The weight of common foie gras is only about100g, while the weight of French foie gras, a world delicacy, is said to reach 2kg. In fact, this kind of foie gras belongs to a pathological animal viscera. The breeder uses the method of feeding, pouring a lot of food into the goose's stomach, so that the goose is in a state of satiety, and the indigestible food will accumulate around the liver cells in the form of fat, resulting in fatty liver. Therefore, French foie gras can be said to be fatty liver of geese.