The bird flu virus is not so powerful. It's like a cold virus, transmitted mainly by droplets, and whether it's chicken or eggs, you can kill the virus by cooking it longer. So the most important thing to remember when eating chicken is to cook it longer.
The nutritional value of duck is very high, edible part of the protein content of duck meat about 16% -25%, much higher than the content of animal meat. Duck meat protein is mainly myoplasmic protein and myoglobin. Another part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen leachate meat contains, the more flavorful it is. Duck meat contains more nitrogen leachate than livestock meat, so duck meat flavor. Old duck meat contains more nitrogen leachate than young duck meat, wild duck contains more nitrogen leachate, therefore, the soup of old duck is more delicious than young duck, wild duck taste better than old duck. In addition, when cooking, add a small amount of salt, can effectively melt out the nitrogen leachate, will get more delicious broth.
The fat content of duck meat is moderate, about 7.5% higher than chicken, lower than pork, and more evenly distributed throughout the body tissue. Fatty acids are mainly unsaturated fatty acids and low carbon saturated fatty acids, so the melting point is low, about 35 ℃, easy to digest.
Duck is a meat containing more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B soluble vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamin; containing vitamin E 90-400 micrograms. Niacin plays a role in cellular respiration as a component of two important coenzymes in the body. They are associated with the release of energy from carbohydrates, fats and proteins, and are also involved in the synthesis of fatty acids, proteins and deoxyribonucleic acid. It has a protective effect on people with heart disease such as myocardial infarction. The recommended daily intake per person is about 15 milligrams, as long as you eat 200 grams of duck meat is enough. Riboflavin plays an important role in cellular oxidation. Thiamine is an anti-pedunculosis, anti-neuritis and anti-various inflammatory vitamins, and is needed in greater quantities than the general population during the growth period, pregnancy and lactation. Vitamin E is well being able to oxidize agent, is the body's excess free radical scavenger, in the anti-aging process plays an important role.
Duck meat also contains about 0.8-1.5 percent inorganic substances. Unlike livestock meat, chicken meat has the highest potassium content, reaching nearly 300 milligrams in 100 grams of edible portion. In addition, it also contains high levels of iron, copper, zinc and other measuring elements. In short, the duck has a high nutritional value, often eat some duck meat, may receive unexpected results.
Chicken nutritional value
Healthy World Magazine
In the past, material scarcity era, no chicken as a delicacy, no special festivals or occasions, is not easy to eat chicken. Nowadays, due to material civilization and a large number of artificially raised chickens have entered the human stomach, and not only is the consumption of home cooking huge, but the consumption of fast food restaurants is even more astonishing. However, it is undeniable that the meat quality and flavor of chicken has lost the flavor of free-range chickens and local chickens in the early years. In addition, some unscrupulous businessmen use growth hormones and antibiotics in excess to stimulate the growth of chickens and reduce disease, but it is possible that the medicinal properties of the chicken will continue to be carried over to human beings. For more information on how to eat chicken healthily, see the following article.
Chicken is the meat of domestic chickens of the pheasant family, which belongs to the category of poultry, and is also known as candle night. Because chickens are bred to be hybrid, there are many varieties, with different shapes, sizes, and coat colors. The whole chicken, the whole chicken excluding hair and claw armor, almost none can not cook cooking or medicine, a small chicken, edible nearly 100 percent, even if the chicken feathers can not be eaten, but also the manufacture of cleaning tools, chicken duster material.
Chickens can be used for medicinal purposes, such as chicken meat, chicken blood, chicken head, chicken brain, crop, wings and feathers, chicken gold (the inner wall of the capsule), chicken liver, chicken gall bladder, chicken intestines, eggs, rooster saliva, etc., and many of them are commonly used in the family as ingredients.
Traditional medical value of chicken
Chicken's sweet and warm in nature, the main function is very wide, not only warming and beneficial to qi, replenish the essence to add marrow, strong muscles and bones, blood and menstruation, on the deficiency of labor, lethargy, edema, post-disease weakness, chronic illness, health care, maternal tonic... etc., the benefits are remarkable.
Nutritional composition of chicken
From the nutritional value to analyze, chicken per 100 grams contains 74% water, 22% protein, protein 2.2%, calcium 13 mg, phosphorus 190 mg, iron 1.5 mg, etc. Chicken is also rich in vitamin A, especially chickens chicken especially, and also contains vitamin C, E and so on.
Chicken is not only low in fat, and the fat contained in the unsaturated fatty acids, for children, middle-aged and elderly people, cardiovascular disease patients, the disease in the weak after the ideal protein food.
In fact, fat is an indispensable three major nutrients of the human body, completely abandoned not to eat will lack of physical activity necessary calories, and the absorption of vitamins A, D, E, K and other mediators; we want to refuse is too high saturated fatty acids fat, saturated fats and oils easy to cause high blood lipids, is a risk factor for cardiovascular disease. It is from this point of view that eating foods with unsaturated fatty acids is more beneficial to health. Chicken is valuable for health because it contains fat that is mostly unsaturated fatty acids.
Chicken is superior to beef, pork and lamb... Meat
The reason why chicken is universally popular is that there are reasons, the objective conditions is that chicken is easier to cook than beef and pork, and the maturity period of chicken is shorter, faster rearing; and Buddhist countries do not eat beef, the Muslim countries do not eat pork, chicken has no such religious taboos. From the subjective point of view, the nutritional value of chicken meat, in addition to chicken skin, chicken oil containing high fat, contains mostly unsaturated fat, coupled with the chicken meat is rich in protein, and meets the "high-protein, low-fat" conditions of high-quality nutrition. Of course, the chicken itself is a source of healthy food, but the prerequisite is that the environment in which the chicken is raised is healthy and not contaminated with a significant dose of antibiotics, growth hormones, hormones, and other pharmaceuticals.
Chicken parts have different nutritional priorities
1. Chicken breast: low-fat, astringent and tasteless meat, can be cooked with a variety of spices and ingredients.
2. Chicken thighs: Containing more fat than chicken breasts, chicken thighs are more flavorful.
3. Breast Bone: The breast bone of chicken breast is a good ingredient for making soup.
4. Chicken ribs: nutritional value is the best chicken, high protein and low fat, especially for obesity, cardiovascular disease, digestive disorders and post-disease recuperation people eat.
5. Chicken wing meat: chicken wings (wing fingers, wing body and wing legs) on average contains more fat, protein than chicken thighs, sweet flavor, suitable for cooking soup, fried food.
6. Chicken feet: rich in protein, iron, and the crunchy bones and ligaments of chicken feet also have a flavor, suitable for marinade as a snack, but also can be stewed for tonic.
7. Chicken liver: rich in vitamin A, B1, B2, C and iron, phosphorus, calcium and other minerals. Women's anemia, poor eyesight, stunted growth, weakness are suitable for eating chicken liver cuisine.
8. Chicken heart: chicken heart flavor, but the cholesterol content is higher than pig heart, beef heart, is not suitable for obesity, hyperlipidemia, cardiovascular disease and high blood pressure people eat.
9. Chicken gizzard: is the whole intestine, stomach and spleen good ingredients, suitable for barbecue, cooking brine.
10. Chicken intestines: Compared with pig intestines, chicken intestines are crispy, less greasy and healthier. Chicken intestines have to improve frequent urination, urinary incontinence, hemorrhoids of therapeutic effect, but choose the rooster's chicken intestines is preferred.
11. Chicken skin: beauty and anti-wrinkle effect, but high calorie, especially chicken thigh skin calories higher than the chicken breast skin, should be based on personal constitution and appropriate consumption.