The nutritional content of duck

Duck higher nutritional value, edible part of duck meat protein content of about 16%-cent, content is much higher than meat. Duck is mainly sarcoplasmic proteins and protein myosin. Partly interstitial proteins containing dissolved in water, collagen and elastin, plus a small amount of gelatin, and the rest for non-protein nitrogen. Meat extract containing nitrogen, the more, taste more delicious.

Nitrogen leaching in duck meat than meat, duck meat and tasty. Nitrogen-containing extracts of duck meat much higher than the young duck, Mallard contains extracts more nitrogen, therefore, than young duck soup is delicious, the ducks taste was more than good old duck. In addition, when you are cooking, add a pinch of salt, can effectively dissolved nitrogenous extracts would be more delicious broth.

Duck fat is moderate, around 7.5%, lower than that of pork and more evenly distributed in the body tissues. Fatty acids are mainly low-carbon saturated fatty acid and unsaturated fatty acids, low melting point, around 33 degrees centigrade between ~ 40℃, higher absorption rate.

Duck meat containing b vitamins, and vitamin e is more meat. 100 grams of edible meat contain vitamin b about 10 milligrams, which 6-8 mg niacin, followed by riboflavin and thiamine; vitamin E90-400 µg. Niacin as a composition of two important Coenzyme in the human body, role in cellular respiration. They associated with the release of carbohydrate, fat and protein and energy, was also involved in the synthesis of fatty acids, proteins and DNA, has a protective effect on heart disease such as myocardial infarction.

The recommended intake is 15 milligrams per day or so, if you eat 200 grams of duck meat is enough. Riboflavin plays an important role in the oxidative process. Thiamine is anti-beri-beri, inflammation neuritis and resistance against a wide variety of vitamins, during the growing season, pregnancy and breastfeeding than most people need more. Vitamin e is an antioxidant, excess free radical scavenger is the human body, plays an important role in the anti-aging process.

Inorganic compounds of duck meat contain about 0.8% per cent. Is different from meat, duck in the highest potassium content, 100 grams of edible portion up to nearly 300 mg. In addition, also contain high levels of iron, copper, zinc and other measuring elements.

Besides, duck body are is Po: duck meat has yin fill virtual, and diuretic swelling of efficacy, can treatment Yin edema, and virtual Dr food less, and virtual win weak, and health spleen, and fill virtual, and Qing summer raised yin, and big constipation knot, and anemia, and swollen, and tuberculosis, and nutrition sexual bad edema, and chronic nephritis, disease; duck blood has blood, and heat detoxification of efficacy, can treatment stroke, and pediatric scours may wish to fish frozen who, by cramps hot, and stomach gas not opened, and not SI diet, and nutrition sexual giant young RBC sexual anemia, disease;

Duck eggs has yin fill virtual, and heat of efficacy, can Qing lung fire, ended hot cough, and throat pain, can treatment women postpartum red, and scours, and sheath film plot liquid and Yin SAC rubber swollen, and burns, and eczema and varicose veins sexual ulcer, and child care indigestion, and nosebleed head distending pain in, and cold, and wind fire various toothache, and hypertension, and lung Yin due to of dry cough, and pharyngeal dry, and pharyngeal pain, and upset, and insomnia, disease.