Duck meat should be eaten with yam, which can lower cholesterol and nourish the body. Eating duck with sauerkraut can clear lung and nourish stomach, nourish yin and kidney, and reduce swelling and diuresis. Duck meat is suitable for eating with adzuki beans, which has the effect of diuresis and detoxification.
Duck meat and Adenophora adenophora are eaten together, and duck meat is warm and has the effect of enriching blood and nourishing yin; Adenophora adenophora is slightly cold and has the effects of nourishing yin, nourishing stomach, promoting fluid production and clearing lung. Both of them can nourish yin and moisten dryness, relieve cough and asthma. Duck should be eaten with angelica, which has the function of enriching blood. Duck meat should be eaten with Chinese cabbage, which can promote the metabolism of cholesterol in the blood.
Extended data
Nutritional value of duck meat
Duck meat is rich in protein and easily digested. Easily absorbed by the human body.
Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging.
Protein in duck meat is about 16%~25%, which is much higher than that in livestock meat. Duck meat has moderate fat, which is about 7.5% lower than pork. Fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, with low melting point and high digestion and absorption.
Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.
People's Network-You can eat more duck in autumn.