Yes Chinese medicine has a good theory of eating ducks since ancient times.

People who know how to keep in good health like to drink a bowl of porridge or soup cooked with duck rack in severe winter. The nutrition of duck rack soup is described in detail in Compendium of Materia Medica, and duck meat is also rich in nutrition. Traditional Chinese medicine believes that duck meat is sweet and slightly salty, cold in nature, and enters the spleen, stomach, lung and kidney meridians, which has the functions of "nourishing the yin of the five internal organs, removing the heat of fatigue, nourishing blood and promoting fluid production, nourishing the stomach and promoting fluid production, relieving cough and calming convulsion", that is, clearing away heat and toxic materials, nourishing yin and reducing fire, and stopping bleeding. Duck blood, duck liver, duck gall and duck egg white also have medicinal value. Duck meat contains protein, fat, carbohydrates, various vitamins and minerals. People can not only supplement all kinds of nutrients necessary for human body, but also dispel summer heat, preserve health and strengthen body. It is especially suitable for people with tuberculosis, bone steaming, dry throat, edema, night sweats, thirst, nocturnal emission of men, scanty menstrual blood of women, weakness of cancer patients and low fever.

2. Nutritional components of ducks

The nutritional value of ducks is relatively high. The content of protein in duck meat is about 16%-25%, which is much higher than that in livestock meat. Protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen-containing extracts in meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat is delicious. Old duck meat contains more nitrogen extracts than young duck meat, and wild duck contains more nitrogen extracts. So old duck soup is more delicious than young duck, and wild duck is more delicious than old duck. In addition, when cooking, adding a small amount of salt can effectively dissolve the nitrogen-containing extract and get a more delicious broth.

The fat content of duck meat is moderate, about 7.5%, lower than that of pork, and it is evenly distributed in the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 33℃ ~ 40℃, and the digestion and absorption rate is relatively high.

Duck meat contains more B vitamins and vitamin E.100g of edible duck meat contains about10mg of B vitamins, of which 6-8mg is nicotinic acid, followed by riboflavin and thiamine. Contains E90-400 micrograms of vitamin E, and 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. ⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌⒌. What's your homework? About 5 mg, just eat 200 grams of duck. Riboflavin plays an important role in cell oxidation. Thiamine is an anti-beriberi, anti-neuritis and anti-inflammatory vitamin. People need more during the growing period, pregnancy and lactation than the average person. Vitamin E is an antioxidant and a scavenger of excess free radicals in human body, which plays an important role in the anti-aging process.

Duck meat also contains about 0.8%- 1.5% inorganic matter. Different from livestock meat, duck meat has the highest potassium content, and the edible part of 100 g reaches nearly 300 mg. In addition, it also contains high elements such as iron, copper and zinc.

In addition, ducks are precious: duck meat has the effects of nourishing yin and tonifying deficiency, inducing diuresis and reducing swelling, and can be used to treat diseases such as yin deficiency and edema, anorexia and physical weakness, invigorating spleen and tonifying deficiency, clearing away heat and nourishing yin, constipation, anemia, edema, tuberculosis, malnutrition and edema, and chronic nephritis. Duck blood has the effects of enriching blood, clearing away heat and toxic materials, and can be used to treat apoplexy and infantile dysentery such as fish jelly, menstrual fever, dyspepsia, nutritional megaloblastic anemia, etc. Duck eggs have the effects of nourishing yin, tonifying deficiency and clearing heat, and can clear lung fire, relieve cough and relieve sore throat. Can be used for treating postpartum erythema, dysentery, hydrocele of tunica vaginalis, scrotum swelling, scald, eczema, varicose ulcer, infantile dyspepsia, nosebleed, toothache due to wind-cold and fire, hypertension, dry cough, dry throat, sore throat, and dysphoria due to lung yin deficiency.

3. Test data of duck soup powder, duck bone powder and duck oil.

According to the detection and analysis of relevant departments, the following results are obtained:

① Experiments show that duck soup and duck soup powder can prolong the swimming time of mice and have anti-fatigue effect;

② Experiments show that the cholesterol content of duck oil is lower than that of other animal oils, which is beneficial to human health.

③ The proportion of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in duck oil is good and close to the ideal value.

It is generally believed that the high content of unsaturated fatty acids in oil is beneficial to health, and monounsaturated fatty acids in unsaturated fatty acids have a particularly prominent preventive and therapeutic effect on cardiovascular and cerebrovascular diseases and cancer. Residents living in the Mediterranean like drinking and eating meat, but residents in this area suffer from cardiovascular diseases, cancer, diabetes and so on. Experts believe that the reason is that the oil they mainly eat is olive oil, and the content of unsaturated fatty acids, especially monounsaturated fatty acids, in olive oil is very high, and the proportion of saturated, monounsaturated and polyunsaturated fatty acids is about 1: 5: 1. That is, monounsaturated fatty acids account for 7 1.43%, which is a kind of oil that is very beneficial to human body. Some experts have shown that the most beneficial proportion to human body is 1:6: 1, that is, monounsaturated fatty acids account for 75%. Therefore, eating habits have greatly reduced the incidence of related diseases among residents in this area.

Composition of fatty acids in common edible oils

Proportion of monounsaturated fatty acids

Peanut oil 4 1.86%

Soybean oil 24.24%

Sesame oil 38.28%

Corn oil 27.92%

Rapeseed oil 60.84%

Cottonseed oil 28. 10%

Palm oil 44.35%

Lard 47.84%

Butter 50.00%

Olive oil 7 1.43%

Chicken oil 47.37%

Duck oil 58.33%

It can be seen from the above data that the monounsaturated fatty acid content of duck oil is relatively high in common edible oils, which is close to the optimal value (75%), and it should be regarded as a healthy oil. The nutritional value of ducks is relatively high. The content of protein in duck meat is about 16%-25%, which is much higher than that in livestock meat. Protein of duck meat is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen.