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                來源:http://www.365maiba.com/  日期:2021-10-27
                1、 Nutritional value of duck meat
                The protein content of duck meat is much higher than that of livestock meat. The 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, there is a small amount of gelatin, and the rest is non protein nitrogen. The more nitrogen-containing extracts of meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat tastes delicious. The nitrogen-containing extract of old duck meat is more than that of young duck meat, and the nitrogen-containing extract of wild duck is more. Therefore, the soup of old duck is more delicious than that of young duck, and the taste of wild duck is better than that of old duck.
                2、 Fat in duck
                The fat content of duck is moderate, about 7.5%, higher than chicken and lower than pork, and is evenly distributed in the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids. Therefore, the melting point is low, about 35 ℃, and it is easy to digest.
                3、 Vitamins in duck meat
                Duck meat contains more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B group water-soluble vitamins, of which 6-8 mg are niacin, followed by riboflavin and thiamine; Contains vitamin e90-400 micrograms. As two important coenzymes in human body, nicotinic acid plays a role in cell respiration. They are related to the release of carbohydrate, fat and protein energy, and are also involved in the synthesis of fatty acids, proteins and deoxyribonucleic acids. It has a protective effect on cardiac patients such as myocardial infarction. The recommended intake per person per day is about 15 mg, as long as 200 grams of duck is enough. Riboflavin plays an important role in cell oxidation. Thiamine is an anti beriberi, anti neuritis and anti-inflammatory vitamin. People in growth, pregnancy and lactation need more than ordinary people. Vitamin E is an oxidant of Ankang and a scavenger of excess free radicals in human body. It plays an important role in the process of anti-aging.
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