The nutrition of duck is described in detail in Compendium of Materia Medica, and the nutrition of turkey and duck meat is also very rich. Chinese medicine believes that duck meat tastes sweet and slightly salty, and it is cool. Entering the spleen, stomach, lung and kidney meridians 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 dysentery. 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. Wang Shixiong, a medical scientist in the Qing Dynasty, said in the Diet Spectrum of Interesting Life that ducks "are sweet in taste and cool in nature, nourish the yin of the five internal organs, clear the heat of exhaustion, replenish blood, circulate water, nourish the stomach and produce fluid". Bielu recorded that ducks can "replenish deficiency and remove heat. And benefit the waterway. " According to French experts, the fat content of duck meat is not less than that of domestic animals (pigs, cows, sheep, etc.). ), but its chemical structure is close to olive oil, which is not only harmless but also beneficial to the heart. Duck soup boiled with duck skeleton is rich in glial protein, carnosine, muscle liver and amino acids, which is of great benefit to human body, and can tonify deficiency, warm stomach, strengthen bones and muscles, promote blood circulation and promote qi circulation. It's called duck bone liquid. Eating more can also prolong life. In addition, duck blood can also promote blood circulation and remove blood stasis, and blood heat can relieve pain. Duck bile can cure wind-fire red eye, and external application can cure hemorrhoid swelling and pain. Duck head can cure headache caused by fright and blood deficiency. Can be made into medicated diet with Rhizoma Chuanxiong and Radix Angelicae Dahuricae. Duck brain mashed and externally applied can cure chilblain. Goose liver is duck liver. Goose liver has become the best food for nourishing blood and preserving health because of its rich nutrition and special efficacy. The famous French dish foie gras is a kind of liver taken from overfeeded geese. Europeans list foie gras, caviar and truffles as "the three most delicious foods in the world", which are very expensive in the market. Relevant data show that the fat content of fat goose liver fed by overfeeding is as high as 60%, which affects the taste after making. Because the breeding mode of turkey duck is ecological stocking mode, the nutritional value of turkey duck liver far exceeds that of fat goose liver, and it tastes very delicious.

The liver of turkey duck contains 40%-60% fat, including 65%-68% unsaturated fatty acids. It can reduce the cholesterol content in human blood and inhibit the absorption of other fats, which is very beneficial to human body. Every100g of turkey duck liver contains 6.5-7g of lecithin, which has the effects of softening blood vessels, delaying aging and preventing cardiovascular and cerebrovascular diseases. Linoleic acid is essential to human body and cannot be synthesized in human body, so food intake is necessary; The ribonucleic acid content per 100g is as high as 10- 15.5g, which is more conducive to human metabolism and physical fitness.

Many people may misunderstand the liver of turkey and duck, thinking that eating the liver of turkey and duck has hyperlipidemia and cholesterol. Actually, it's not. On the contrary. According to experts, the liver of turkey duck is mainly unsaturated fat, which is easy to be absorbed and utilized by human body. After eating it, it will not gain weight, and it can also reduce the cholesterol content in human blood. Its implied lecithin, which is indispensable for human life, is 3 times higher than that of normal duck liver. The liver of turkey duck is also rich in oily and sweet "glutamic acid", so it has a particularly attractive fragrance after heating. This fragrance is indescribable, and only when you are in it can you know its beauty. When heated to 35℃, its fat begins to melt, and it is close to body temperature, so it has the feeling of melting in the mouth. Because of the high price and small quantity of turkey liver, it has not been able to go to the public table, and the development of turkey liver products has become a substitute for goose liver, with unlimited prospects.

Nutritional value of turkey duck and turkey duck eggs

Turkey duck eggs are also called "golden eggs". Because of the high content of protein, low cholesterol and rich taurine in turkey eggs, long-term consumption can lower blood pressure and soften blood vessels.