2. Most of the foods eaten by ducks are aquatic creatures, so their meat tastes sweet and cold, and they enter the lung, stomach and kidney meridians, and have the effects of tonifying deficiency and fatigue, nourishing yin of five internal organs, clearing away the heat of deficiency and fatigue, nourishing blood and promoting water circulation, nourishing stomach and promoting fluid production, relieving cough and self-convulsion, eliminating snail accumulation, clearing heat and strengthening spleen, and being weak and edema. Treat physical weakness, physical weakness after illness and malnutrition edema.
3. Duck meat is a meat containing more B vitamins and vitamin E.. 100g of edible duck meat contains about10mg of B group water-soluble vitamins, of which 6-8mg is niacin, followed by riboflavin and thiamine; Contains E90-400 micrograms of vitamin e.
Nicotinic acid, as two important coenzyme components in human body, plays a role in cell respiration. They are related to the release of carbohydrates, fats and protein energy, and also participate in the synthesis of fatty acids, protein and deoxyribonucleic acid. It has protective effect on heart patients such as myocardial infarction.
Extended data:
Tips for choosing chickens and ducks
1, the knife edge at the slaughter place: if it is a slaughtered live chicken or duck, the knife edge will not be very flat because of the struggle of the chicken or duck, and blood infiltration will occur due to the beating of the heart. If the incision is a smooth curve, and there is no blood infiltrating chicken or duck, it means that the knife is repaired after the chicken and duck die.
2. Eyeballs: The eyeballs are full and the eyes are bright, which is an important sign of fresh chicken and duck meat, and the eyes of fresh chicken and duck meat are still fully open or half-open. If the meat of chickens and ducks is kept for a long time or has gone bad, the eyes of white-striped chickens and ducks will sag, and if they are dead chickens and ducks, their eyes will be turbid.
3. Chicken feet and duck webbed feet: Fresh white striped chicken feet are not bent, while duck webbed feet are elastic, which can bounce back quickly when touched with fingers, and the surface is full and shiny. However, the scales on the surface of stale chicken feet look dark and dull, while the duck web that has been placed for a long time is dry and inelastic, and it is difficult to recover after being pressed with your fingers.
4. Chicken skin and duck skin: Due to different varieties, the color of chicken skin is different. For example, the skin of Sanhuang chicken is very yellow, and the skin of broilers that are generally eaten should be white, grayish white and a little light pink.
The stale chicken is yellow, sticky to the touch and wrinkled, which is caused by oxidation and microbial growth due to long storage time. The fat on duck meat is pale yellow. If it is not fresh, the yellow color of duck meat fat will become pale and the meat will be sticky.
People's Network-What are the benefits of eating duck? Teach you how to avoid buying inferior duck meat
People's Daily Online-Cold duck meat can make up for fatigue. Pay attention to 6 details when buying ducks.