The amino acid composition of donkey meat is also very comprehensive, and the contents of 8 essential amino acids and 10 non-essential amino acids are very rich. The experiment shows that the protein content of donkey meat is higher than that of beef and pork, but the fat content is lower than that of beef and pork (the fat content of donkey meat is only 1.63%, while that of beef is 6.48%, mutton is 7.98%, and pork is 37.34%).
Extended data:
Donkey meat can be eaten all over the body, such as donkey soup, which is suitable for all seasons. Donkey blood is not only delicious, but also nutritious. Donkey blood is not as rough as other animal blood, nor as soft as konjac, and it has a compound taste of tofu, konjac and sheep blood. Cooked donkey blood is lighter in color, which is obviously different from other blood dishes. But the amount of donkey blood is extremely limited.
The thin slices of donkey belly are very refreshing, without any fishy smell, and the entrance is tender, smooth, tough and chewy. Donkey tendon is a bit like beef tendon, white and smooth, and its taste is tender and smooth. Donkey skin is the main component of Ejiao, with high nutritional value, smoothness and tenacity, and tender and smooth taste. The special donkey whip will not have a fishy smell, and the entrance is smooth and tough, nourishing yin and strengthening yang.
People's Network-Diet and Health: Eating Donkey Meat Longevity.