2. Ducks eat mostly aquatic organisms, so their meat tastes sweet and cold, and enters the lung, stomach and kidney meridians, which has the effects of tonifying deficiency and fatigue, nourishing the five internal organs and yin, clearing away the heat of deficiency and fatigue, nourishing blood and promoting blood circulation, nourishing the stomach and promoting fluid production, relieving cough and self-convulsion, eliminating snail stagnation, clearing away heat and strengthening spleen, and debilitating edema. Treat physical weakness, physical weakness after illness, malnutrition and edema.
3. Duck meat is a kind of meat containing more B vitamins and vitamin E.100g edible duck meat contains about10mg of B water-soluble vitamins, of which 6-8mg is nicotinic acid, followed by riboflavin and thiamine; Contains 90-400 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 patients with heart diseases 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 due to the struggle of the chicken or duck, and blood infiltration will occur due to the beating of the heart. If the incision is smooth and there is no blood infiltration into the chicken and duck, it means that the knife will be repaired after the chicken and duck are dead.
2. Eyeball: The eyeball is full and the eyes are bright, which is an important sign of fresh chicken and duck meat. 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 goes bad, the eyes of white-striped chickens and ducks will be sunken, and if they are dead chickens and ducks, their eyes will be turbid.
3. Chicken feet and duck webbed feet: The fresh white chicken feet are not bent, while the duck webbed feet are elastic, which can bounce back quickly when touched with your fingers, and the surface is full and shiny. However, the scales on the surface of stale chicken feet look black 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 fingers.
4. Chicken skin 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 pale pink.
Stale chicken is yellow, sticky and wrinkled to the touch, which is caused by long storage time, oxidation and microbial growth. The fat on duck meat is light yellow. If it is not fresh, the yellow color of duck fat will turn 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 Network-Cold duck can make up for fatigue. Pay attention to six details when buying ducks.