Pigeons breed differently from humans, and the breeding frequency depends on the adequacy of food. Moreover, their growth habits are very different from those of human beings, and of course their life span is also very different from that of human beings. We mainly eat domestic pigeons now, and the nutritional value of domestic pigeons is also very rich.
What are the nutritional values of pigeon meat? Pigeon meat has extremely high nutritional value for human body. Its protein content is extremely high, and it is easily digested by the stomach, and its fat content is relatively low. Unlike other birds, pigeon meat is more suitable for human consumption.
In addition, more importantly, pigeon meat contains elements such as calcium, iron and copper, and vitamins A, B and E, etc. Its content is higher than other poultry, such as chicken, fish, cattle and mutton. Not only that, pigeon meat is also rich in pantothenic acid, which has a good effect on human hair loss, gray hair and premature aging.
Eating pigeon meat regularly can also improve the vitality of skin cells, enhance skin elasticity, improve blood circulation, and make the complexion more rosy. Pigeons are also rich in amino acids, including arginine, which can promote the synthesis of protein in the body and accelerate wound healing.
If teenagers eat pigeons for a long time, they can strengthen their brains, improve their memory and increase their vitality, which is also conducive to detoxification and laxative. People also call pigeons "sweet-blooded animals", and people with anemia eat pigeons to help restore health.
How to make stewed pigeon more nutritious? The most nutritious way to stew pigeons is to stew them with Lycium barbarum, longan and red dates, and then add Codonopsis pilosula, Dioscorea opposita, Beiqi and Agrocybe aegerita. We should not only pay attention to the cleanliness of ingredients, but also pay attention to making ingredients more suitable for the food effects we need to make. Lycium barbarum and longan should be washed in water, and red dates should also be washed and pitted. Codonopsis pilosula, Hu Aishan and Beiqi should also be soaked in clear water for 30 minutes and washed. Agrocybe aegerita should also be soaked, pedicled and washed. Pigeons had better turn their backs. These methods are most conducive to the production of pigeon meat, and finally.
The duration of stewing is also very important. If you cook for too long, pigeons will lose their nutrition. If the cooking time is too short, the taste of pigeon meat will not be so good, so we must grasp the time.
Pigeons and chickens belong to birds. Judging from the food classification, they all belong to birds. There are many members in this family, including ducks, geese and so on.
Like other members of poultry, the meat of pigeons and chickens is white meat. Their protein is very rich, but their fat is lower than pork, beef and mutton. So from this perspective, pigeons and chickens are healthy poultry meat.