<span id="zzltb"><span id="zzltb"><track id="zzltb"></track></span></span>

            <noframes id="zzltb"><form id="zzltb"><th id="zzltb"></th></form>

            <form id="zzltb"></form>

              <address id="zzltb"><address id="zzltb"></address></address>
                <noframes id="zzltb">
                您的位置:首頁 - 新聞動態 > 常見問題 >


                來源:http://www.365maiba.com/  日期:2021-11-13
                鴨湯不僅營養豐富,而且因其常年在水中生活,性偏涼,有滋五臟之陽、清虛勞之熱、補血行水、養胃生津的功效。 鴨肉是含B族維生素和維生素E比較多的肉類。100克可食鴨肉中含有B族水溶性維生素約10毫克,其中6-8毫克是尼克酸,其次是核黃素和硫胺素;含維生素 E90-400微克。
                Duck soup is not only nutritious, but also has the effects of nourishing the Yang of the five zang organs, clearing the heat of deficiency and labor, replenishing blood and water, nourishing the stomach and generating fluid because it lives in water all the year round. 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.
                硫胺素是抗腳氣病、抗神經炎和抗多種炎癥的維生素,在生長期、妊娠期及哺乳期的人比一般人需要量更大。維生素E是安康能夠氧化劑,是人體多余自由基的清除劑,在抗衰老過程中起著重要的作用。鴨肉還含有約0.8%-1.5%的無機物。與畜肉不同的是,雞肉中鉀含量,100克可食部分達到近300毫克。此外,還含有較高的鐵、銅、鋅等衡量元素。 總之,鴨的營養價值很高,經常吃些鴨肉,也許會收到意想不到的效果。
                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. Duck meat also contains about 0.8% - 1.5% inorganic matter. Different from livestock meat, chicken has the highest potassium content, with nearly 300 mg of 100 g edible part. In addition, it also contains high iron, copper, zinc and other measuring elements. In short, the nutritional value of duck is very high. If you often eat duck meat, you may get unexpected results.
                The nutritional value of duck is very high. The protein content of edible duck meat is about 16% - 25%, which is much higher than that of livestock meat. Duck protein 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. In addition, when cooking, adding a small amount of salt can effectively melt the nitrogen-containing extract and obtain a more delicious broth.
                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. In summer, often drink some duck soup, which can well reduce anger. Because there is a lot of sweating in summer, many people's vitamins will be lost with sweat. Therefore, at this time, drinking more duck soup can well protect the body and increase the content of vitamins in the body.