cough, constipation also has a certain effect. Research has also shown that: duck fat is different from butter or lard, its chemical composition is similar to olive oil, there is a lower
low cholesterol effect on the prevention and treatment of hypertensive syndrome of pregnancy is beneficial. Gascogne region of southwestern France residents are accustomed to eating duck, where people are very
few cardiovascular disease. Modern medicine believes that the nutritional and medicinal value of duck meat are very high, containing protein up to 16.5%, 7.5% fat,
and rich in calcium, phosphorus, iron and a variety of vitamins and other nutrients, low fever, tuberculosis, anemia, food, constipation, urine and other diseases have
obvious therapeutic effect.
The fat content in duck meat is moderate, about 7.5% higher than chicken, lower than pork, and more evenly distributed throughout the body tissue. The fatty acids are mainly unsaturated
and low carbon saturated fatty acids, so the melting point is low, about 35 ℃, easy to digest.
Duck meat is a meat containing more B vitamins and vitamin E. It is also a good source of vitamin E. Duck meat contains about 10 milligrams of B-soluble vitamins, of which 6-8 milligrams 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
nucleic acids. They have 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-footrot, anti-neuritis and anti-various inflammatory vitamin
and is needed in greater quantities than the general population during the growing season, pregnancy and lactation. Vitamin E is wellbeing able oxidizer and scavenger of excess free radicals
in the body and plays an important role in the anti-aging process.
Tips on medicinal value:
Duck meat is cold in nature! It can remove fire!
Taste: sweet, cool, non-toxic.
Effects: nourishes the lungs and kidneys,
Effects: nourishes the lungs and kidneys,
Effects: nourishes the lungs and kidneys,
These are the main functions of duck meat. Indications: edema and distension, insomnia, sores and poison, carbuncle
Contraindications: Not for surgical suppurative ulcers.
Description: This product is cool, clearing the lungs and relieving fever refers to the old crow; if the tender duck is warm, warm and dry, the efficacy of treatment is not as good as the old duck.
Control of pregnancy diseases: duck meat due to the nature of calm and not hot, high fat and not greasy. It is rich in protein, fat, iron, potassium, sugar and other nutrients,
There is a clear heat and cool the blood, the efficacy of health. Different varieties of duck meat, therapeutic role is different.