Do duck meat and leeks conflict with each other?

1. Duck meat and leeks do not conflict with each other

Duck meat and leeks are not mutually exclusive ingredients. Eating them together will not cause any harm. Don’t worry about harm to the human body. However, leeks are a hot food, while duck meat is a cold food. When the two are eaten together, it will affect the body’s absorption of some of their ingredients, which will cause The health benefits of leeks and duck meat are reduced.

2. Foods that are incompatible with duck meat

There are many kinds of foods that are incompatible with duck meat in life. Eggs are an ingredient that is incompatible with duck meat. They should be eaten together. It will harm the vitality of the human body and cause symptoms of physical weakness. In addition, chestnuts are also incompatible with duck meat. Eating the two together will cause severe poisoning symptoms. In addition, rabbit meat, bayberry, fungus, garlic, etc. are also incompatible with duck meat. foods, you should try to avoid eating them together.

3. Foods that are incompatible with leeks

There are also some foods that are incompatible with leeks in life. It is best for everyone to understand clearly before eating them. Beef is a type of food that is incompatible with leeks. Ingredients, if they are eaten together, poisoning symptoms will occur. If the symptoms are not serious, human milk can be used to detoxify. In addition, milk and honey are also ingredients that are incompatible with leeks. Eating milk and leeks together will cause diarrhea and affect the body's absorption of calcium. , when eaten together with honey, it will inhibit blood circulation and easily attract blood and induce stroke.

Nutritional value of duck meat

Nutrient content in duck meat

Protein in duck meat

Duck meat protein content ratio The content of livestock meat is much higher, and duck meat protein is mainly sarcoplasmic protein and myosin. The other 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-containing extracts of meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. The nitrogen-containing extracts of old duck meat are more than that of young duck meat, and the nitrogen-containing extracts of wild ducks are more. Therefore, the soup of old ducks is more delicious than that of young ducks, and the taste of wild ducks is better than that of old ducks.

Fat in duck meat

The fat content in duck meat is very moderate, about 7.5%, which is higher than chicken and lower than pork, and it is evenly distributed in in body tissues. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids. Therefore, its melting point is low, about 35°C, which is beneficial to our absorption and digestion.

Vitamins in duck meat

Duck meat is a meat containing relatively high amounts of B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of water-soluble B vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamine; it contains 90-400 micrograms of vitamin E. Niacin, as a component of two important coenzymes in the human body, plays a role in cellular respiration. They are involved in the release of energy from carbohydrates, fats and proteins, and in the synthesis of fatty acids, proteins and DNA. It has a protective effect on patients with heart disease such as myocardial infarction. The recommended intake per person per day is about 15 mg, and only 200 grams of duck meat is enough.

Riboflavin plays an important role in cellular oxidation. Thiamine is a vitamin that resists beriberi, neuritis and various inflammations. People during growth, pregnancy and lactation need more than the average person. Vitamin E is a healthy oxidant, a scavenger of excess free radicals in the human body, and plays an important role in the anti-aging process.