Nutritional value of duck meat;
1. Duck meat has high nutritional value, and its protein content is much higher than that of livestock meat.
2. Fatty acids in duck meat are mainly unsaturated fatty acids and low-carbon saturated fatty acids, and the content of saturated fatty acids is obviously less than that of pork and mutton. The research shows that the fat in duck meat is different from butter or lard, and the ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is close to the ideal value. Its chemical composition is similar to olive oil, which has the function of lowering cholesterol.
3. Fatty acids in duck meat have low melting point and are easy to digest.
Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, as well as anti-aging.
5. 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.
The nutritional value of ribs is as follows:
1, spareribs are rich in protein and fat, providing high-quality protein and essential fatty acids for human body, which can supplement the nutrients needed by human body.
2. When people reach middle age, microcirculation is disturbed. Collagen and other components in ribs can dredge microcirculation, thus improving the symptoms of aging and playing an anti-aging role.
3, ribs are rich in calcium, which can maintain bone health and prevent osteoporosis.
4, ribs soup can nourish yin and moisten dryness, replenish essence and blood, suitable for people with blood deficiency and cold constitution.