Duck meat nourishes yin and clears away heat, and it is also taboo to taste sweet, salty and cold. It can nourish yin and clear away heat, strengthen spleen and stomach, promote diuresis and reduce swelling. Duck meat is rich in vitamins and has a maintenance effect on patients with myocardial infarction. It is reported that people in Gasconi, southwest France, cook with duck fat instead of yellow cream, and local people are less likely to suffer from heart disease. Duck meat contains more B vitamins and vitamin E, which has a good effect on delaying aging.
Goose: It tastes sweet, with high protein content (protein content is 22.3%, much higher than beef and mutton), low calorie, low bile and high nutrition, so the price is higher among the three. Goose meat has low body fat content, and unsaturated fatty acids which are beneficial to health are common. At the same time, goose has medicinal value and dietotherapy function. Its medicinal value has the effects of nourishing blood and nourishing yin, regulating stomach and quenching thirst, activating deficiency and quenching thirst. It is suitable for people with weak constitution, deficiency of both qi and blood and lack of nutrition, and has the effects of nourishing blood, nourishing yin, regulating stomach, quenching thirst, resolving phlegm and relieving cough.
The content of protein in chicken is the highest, followed by goose and duck. In addition, the human body fat content seems to be more in geese and ducks, and the human body fat in chickens is the least. Judging from the basic energy-supplying substances such as sugar and carbohydrate, it is not found in goose meat, but in chicken meat.