来源：>醉仙鸭 日期：2021-10-27 发布人：guanli
Poultry meat is a food with high protein and low fat, especially the lysine content in chicken is 13% higher than that in pork. The most nutritious way to eat chicken is to cook soup, which can also play a medical effect: it can stimulate people's spirit, eliminate fatigue and treat depression; Accelerate the blood circulation of nasopharynx and enhance the secretion of bronchus, which is conducive to removing viruses invading respiratory tract and alleviating cold symptoms. Goose and duck not only have low total fat content, but also have different chemical structure from pork. They are closer to olive oil, mainly unsaturated fatty acids, which can protect the heart.
The bird flu virus is not so powerful. Like a cold virus, it is mainly infected by droplets. Whether it is chicken or eggs, it can kill the virus as long as it is boiled for a long time. Therefore, the most important thing when eating chicken is to remember to cook it for a while.
Duck has high nutritional value. The protein content of edible duck meat is about 16% - 25%, much higher than that of livestock meat. Duck protein is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin. In addition, there is 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 tastes delicious. The nitrogen-containing extract of old duck meat is more than that of young duck meat, and the nitrogen-containing extract of wild duck is more. Therefore, the soup of old duck is more delicious than that of young duck, and the taste of wild duck is better than that of old duck. In addition, when cooking, adding a small amount of salt can effectively melt the nitrogen-containing extract and obtain a more delicious broth.
The fat content of duck is moderate, about 7.5%, higher than chicken and lower than pork, and is evenly distributed in the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids. Therefore, the melting point is low, about 35 ℃, and it is easy to digest.
Duck meat contains more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B group water-soluble vitamins, of which 6-8 mg are niacin, followed by riboflavin and thiamine; Contains vitamin e90-400 micrograms. As two important coenzymes in human body, nicotinic acid plays a role in cell respiration. They are related to the release of carbohydrate, fat and protein energy, and are also involved in the synthesis of fatty acids, proteins and deoxyribonucleic acids. It has a protective effect on cardiac patients such as myocardial infarction. The recommended intake per person per day is about 15 mg, as long as 200 grams of duck is enough. Riboflavin plays an important role in cell oxidation. Thiamine is an anti beriberi, anti neuritis and anti-inflammatory vitamin. People in growth, pregnancy and lactation need more than ordinary people. Vitamin E is an oxidant of Ankang and a scavenger of excess free radicals in human body. It plays an important role in the process of anti-aging.
鸭肉还含有约0.8％-1.5％的无机物。与畜肉不同的是，鸡肉中钾含量，100克可食部分达到近300毫克。此外，还含有较高的铁、铜、锌等衡量元素。 总之，鸭的营养价值很高，经常吃些鸭肉，也许会收到意想不到的效果。
Duck meat also contains about 0.8% - 1.5% inorganic matter. Different from livestock meat, chicken has the highest potassium content, with nearly 300 mg of 100 g edible part. In addition, it also contains high iron, copper, zinc and other measuring elements. In short, the nutritional value of duck is very high. If you often eat duck meat, you may get unexpected results.
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