Poultry meat is a kind of food with high protein and low fat, especially the lysine content in chicken is higher than that in pork 13%. The most nutritious way to eat chicken is to make soup, which can also have medical effects: it can cheer people up, eliminate fatigue and treat depression; Accelerating blood circulation in nasopharynx and enhancing bronchial secretion are beneficial to clearing viruses invading respiratory tract and relieving cold symptoms. Goose and duck not only have low total fat content, but also have different chemical structure from pork, which is closer to olive oil, mainly unsaturated fatty acids, which can protect the heart.

The bird flu virus is not that powerful. Like a cold virus, it is mainly spread by droplets. Whether chicken or eggs are cooked for a long time, they can kill the virus. So the most important thing when eating chicken is to remember to cook for a while.

Ducks have high nutritional value. 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 melt the nitrogen-containing extract and get a more delicious broth.

The fat content of duck meat is moderate, which is about 7.5% higher than that of chicken meat and lower than that of pork, and it is evenly distributed in the whole body tissue. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids, so the melting point is low, about 35℃, and it is easy to digest.

Duck meat contains more B vitamins and vitamin E.100g of edible duck meat contains about10mg of B water-soluble 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, and also participate in the synthesis of fatty acids, protein and deoxyribonucleic acid. It has protective effect on patients with heart diseases such as myocardial infarction. The recommended intake per person per day is about 15 mg, and 200 grams of duck meat is enough. 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 oxidant of well-being 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, chicken has the highest potassium content, and the edible part of100g reaches nearly 300mg. In addition, it also contains high elements such as iron, copper and zinc. In a word, ducks have high nutritional value. Eating some duck meat often may have unexpected effects.

Nutritional value of chicken

Journal of healthy world

In the past, in the era of material scarcity, chicken was regarded as delicious, and it was not easy to eat chicken without special festivals or occasions. Nowadays, due to material civilization and a large number of artificial feeding, chickens have entered people's stomachs. Not only the consumption of home-cooked dishes is huge, but also the consumption of fast food restaurants is amazing. But it is undeniable that the meat quality and taste of chicken have lost the flavor of pheasant and native chicken in the early years. In addition, if unscrupulous businessmen overuse growth hormone and antibiotics for profit, it is possible to continue their medicinal properties in people. How to eat chicken healthily, please see the following report.

Chicken is the meat of pheasant and belongs to poultry. Chicken is also called candle night. Because of the hybridization of chickens, there are many varieties, different body sizes and different coat colors. The whole chicken can hardly be cooked or used as medicine without hair and claw nails. A small chicken is almost 100% edible, and even the inedible chicken feathers are the materials for making feather dusters as cleaning tools.

Chicken can be used as medicine, such as chicken, chicken blood, chicken head, chicken brain, crop, chicken wing feather, endothelium corneum Gigeriae Galli (the inner wall of sand sac), chicken liver, chicken gall, chicken intestines, eggs, cock saliva, etc. And many of them are also common ingredients in the family.

Traditional medicinal value of chicken

Chicken is sweet in nature and has a wide range of functions. It not only warms the middle energizer, tonifies essence and marrow, strengthens tendons and bones, promotes blood circulation and regulates menstruation, but also has obvious benefits for fatigue, emaciation, edema, post-illness weakness, health care and puerpera nourishing.

Nutritional components of chicken meat

From the analysis of nutritional value, chicken contains 74% water, 22% protein, 2.2% protein,13mg calcium,190mg phosphorus,1.5mg iron and so on. Chicken is also rich in vitamin A, especially chicken, as well as vitamins C and E.

Chicken is not only low in fat, but also mostly contains unsaturated fatty acids. It is an ideal protein food for children, middle-aged and elderly people, patients with cardiovascular diseases and the infirm after illness.

In fact, fat is one of the three indispensable nutrients for human body. Giving up abstinence completely will lack the necessary heat energy for physical activity and absorb vitamins A, D, E, K and other media. What we want to reject is fat with high saturated fatty acid, which is easy to cause hyperlipidemia and is a risk factor for cardiovascular disease. It is from this perspective that eating foods with unsaturated fatty acids is more conducive to health. Chicken is precious to health because the fat it contains is mostly unsaturated fatty acids.

Chicken is more delicious than cattle, pigs and sheep ... meat.

Chicken is popular for a reason. The objective condition is that chicken is easier to cook, shorter in maturity and faster to feed than beef and pork. And Buddhist countries don't eat beef, and Muslim countries don't eat pork. Chickens have no such religious taboos. Subjectively speaking, chicken skin and chicken oil are high in fat, and most of them are unsaturated fat. In addition, chicken is rich in protein, which meets the high-quality nutritional conditions of "high protein and low fat". Of course, chicken itself is the source of healthy food, provided that the feeding environment of chicken is healthy, rather than containing a considerable dose of antibiotics, growth hormones, hormones and other drugs.

Different parts of the chicken have different feeding emphases.

1. Chicken breast: low in fat, astringent and tasteless, and can be cooked with various condiments and ingredients.

2. Chicken leg meat: It contains more fat than chicken breast meat and has a refreshing taste.

3. Thoracic vertebra bone: The thoracic vertebra bone removed from chicken breast meat is a good material for soup.

4. Chicken ribs: The nutritional value is the best in chicken, high in protein and low in fat, especially suitable for obesity, cardiovascular diseases, digestive system diseases and nursed back to health.

5. Chicken wing meat: The average fat content of chicken wings (wings, wings and legs) is higher than that of protein in chicken legs, which is sweet and suitable for soup and frying.

6. Chicken feet: They are rich in protein and iron, and the brittle bones and ligaments of chicken feet also have flavor, so they are suitable for making braised dishes or stews.

7. Chicken liver: rich in vitamins A, B 1, B2, C and minerals such as iron, phosphorus and calcium. Anemia, poor eyesight, poor development and weak constitution are all suitable for women to eat chicken liver dishes.

8. Chicken heart: Chicken heart is delicious, but its cholesterol content is higher than that of pig heart and cow heart, so it is not suitable for people with obesity, hyperlipidemia, cardiovascular disease and hypertension.

9. Chicken gizzards: It is a good ingredient for the whole intestine, strengthening the stomach and strengthening the spleen. Suitable for barbecue and boiling brine.

10. Chicken sausage: Compared with pig sausage, chicken sausage is crispy, less greasy and healthier. Chicken intestines can improve the therapeutic effect of frequent urination, urinary incontinence and hemorrhoids, but chicken intestines of roosters are the best.

1 1. Chicken skin: It has the functions of beauty and wrinkle prevention, but it is high in calories, especially the heat of chicken leg skin is higher than that of chicken breast skin, so it should be eaten properly according to personal physique.