The nutritional value of duck meat is the effect and effect of duck meat. The method of duck meat and duck meat is full of cold, sweet, salty, and belongs to the spleen, stomach, lung, and kidney meridian. Effective effects, nourish the yin of the five internal organs, clear the heat of deficiency, nourish the blood, nourish the stomach, relieve the cough, eliminate the accumulation of the snail, clear the heat and strengthen the spleen
Cold, unwilling diet caused by cold, cold pain, diarrhea, thin diarrhea, low back pain and cold dysmenorrhea, as well as obesity, arteriosclerosis, chronic enteritis should eat less; cold patients should not eat.
The suitable population is available. 1. It is suitable for people with heat and fire in the body; people who have low fever, weak constitution, loss of appetite, dry stool and edema, eat better. 2. Suitable for malnutrition, postpartum illness, night sweats, nocturnal emission, lack of menstruation, dry throat thirst. 3. Suitable for patients with cancer patients and radiotherapy chemotherapy, diabetes, liver cirrhosis and ascites, tuberculosis, chronic nephritis edema.
Ducks are superior food on the table, and it is also an excellent food for people. The nutritional value of duck meat is similar to chicken. my country has a long history of eating duck meat, and there are many kinds of cooking methods for duck meat. People are commonly said that the “chicken duck and fish meat” is four major. In fact, the protein content of duck meat is much higher than that of animal meat. The fat content is moderate and distributed evenly.
Duck meat is also often used in Chinese food therapy, because duck habitat, and eating fish often, we generally think that duck meat tastes sweet and cold. Its sexual flavor determines that it is most suitable for summer, and it is not only nourishing, but also not getting angry.
The nutritional value of duck meat
The nutrient content in duck meat
The protein in the duck meat meat
The content of duck meat is much higher than that of animal meat. Duck protein is mainly muscle protein and muscle condensed protein. The other part is interior protein, which contains collagen and elastic protein that is soluble in water. In addition, there are a small amount of gelatin, and the rest are non -protein nitrogen. The more nitrogen -containing the carnites, the more delicious it tastes. Duck meat contains more nitrogen extracts than animal meat, so duck meat is delicious. The nitrogen -containing immersion of the old duck meat is more than the young duck meat, and the wild duck contains more nitrogen immersion. Therefore, the soup of the old duck is delicious than the young duck, and the wild duck has better taste than the old duck.
Fat in duck meat
The fat content in duck meat is moderate, about 7.5 % higher than chicken, lower than pork, and evenly distributed in the whole body tissue. Fatty acids are mainly unsaturated fatty acids and low -carbon saturated fatty acids. Therefore, the melting point is low, about 35 ° C, which is easy to digest.
Vitamin in duck meat
Duck meatIt is a more meat containing B vitamins and vitamin E. 100 grams of duck meat contains about 10 mg of water-soluble vitamin B, of which 6-8 mg are nikinic acid, followed by riboflavin and thiamine; containing vitamin E90-400 micrograms. Nikinic acid, as the component of two important coenzymes in the human body, plays a role in cell breathing. They are related to the release of carbohydrates, fat and protein energy, and also participate in synthesis of fatty acids, proteins and deoxyrum ribosic acid. It has a protective effect on cardiac patients such as myocardial infarction. The recommended intake of each person is about 15 mg, as long as you eat 200 grams of duck meat. Nuclelin plays an important role in the oxidation of cells. Vitamin is anticipatin, antibrotitis, and anti -inflammatory vitamins. People who are in growth, pregnancy and lactation are greater than ordinary people. Vitamin E is an oxidant that is an oxidant and is a cleaner of the excess free radicals of the human body. It plays an important role in the process of anti -aging.
The inorganic objects in duck meat
Duck meat also contains about 0.8 % -1.5 % inorganic objects. Unlike animal meat, the highest potassium content in chicken, 100 grams of consumption part reached nearly 300 mg. In addition, it also contains high iron, copper, zinc and other measurement elements. In short, the nutritional value of ducks is very high, and eating duck meat often may receive unexpected results.
The calories of duck meat
The calorie of the feed part of duck meat is 240 calories per 100 grams of duck meat. Duck meat is a poultry meat with high protein and fat content. Poultry meat is high in calories. It should not be eaten during weight loss, but the calories of duck meat can be eaten after peeling.
The calories absorbed by 100 grams of duck meat need to be climbed for 30 minutes to consume. Other exercise consumption is about 55 minutes, jog for 25 minutes, dance 48 minutes, swimming, swimming, swimming, swimming 14 minutes, 5 hours a day.
The effect and role of duck meat
Overview of the effect of duck meat
Chinese medicine believes that duck meat tastes sweet and salty , Sexual cold, into the spleen, stomach, lung, kidney meridian, non -toxic. You can make up deficiency, nourish the yin of the five internal organs, clear the heat of deficiency, nourish blood and water, nourish the stomach, relieve cough, eliminate snail accumulation, clear the spleen and spleen, and swelling; Dis benign edema.
The famous discussion of duck meat
(1) “Outline”: Duck, water birds also, water treatment of water conservation, and green -headed duck. Treatment of deficiency and heat poisoning, should be used with black bone white duck.
(2) “Ben Jing Feng Yuan”: rushing, warming in the warmth, Fuyang Lishui, which is its nature. Men’s yang is not bad, the most suitable for eating, the most appropriate use of edema. Those with black mouth and white tail, cure the stomach for a long time. Ge Kejiu Baifeng cream is used, and the meaning of Jinshui is born. Green -headed duck, governing the water stormSwelling, the “Outer Taiwan” duck archersuro is used, and the meaning of the water adjustment channel is used.
(3) “Medical Forest Edit”: Duck (meat) can diarrhea in the kidneys in the kidneys, and the evil wet phlegm foam in the pulse, so the true yin of the heating bone steaming is losing. Even those who live in evil wetness are the longest solid in nourishing yin and water. Go to the heat, so cure cough and treat heat.
(4) “Don’t Record”: Make up the deficiency of heat, and Tibetan, and the waterway. Lord children’s epilepsy.
(5) Meng Yan: Make up, Yiqi, eliminate food. Disinfection of heat, water channel, treating pediatric fever, soreness. Drink it with the scallion drums, and go to death.
(6) “Rihuazi Materia Medica”: dissolving poison, stopping diarrhea.
(7) “Southern Yunnan Materia Medica”: The old duck is cooked with trotters, nourishing qi and fat;
(8) “Materia Medica Tongxuan”: The main deficiency of bone steaming.
(9) “Materia Medica”: Nourishing yin and removing steaming, turning virtual phlegm, and coughing.
(10) “Suitable Lifting Recipes”: The yin of the five internal organs, the heat of clearing the deficiency, nourishing blood and water, nourishing the stomach and reinforcement, stopping cough and stunning, dispeling the snail lion accumulation.
Duck meat has a good supplement effect
Duck meat is particularly suitable for nourishing the body. Duck meat is rich in nutrition. Essence Especially the new ducks that year were raised until autumn. The meat is fresh and delicious, rich in nutrition, and can timely supplement the essential protein, vitamins and minerals that the human body. At the same time, the duck meat is cold. Those who are hot on their body are eating.
Duck meat can clear heat and spleen
Duck meat is cold, and the fire can get rid of the fire in the body. People with weak spleen and stomach often eat duck meat, which can not only supplement the nutrients needed by the body, but also regulate the spleen and stomach, which affects the body’s absorption and use of nutrition, which is good for the people’s congress.
What kind of duck meat and what kind of gram
鳖: The meat is the meat of the animal turtles, which has the effect of nourishing yin and cooling blood. Duck meat is cold, and tadpoles are also cold, so it is not advisable to eat. The long -term food is deficient, edema and diarrhea.
Black fungus: The same food will cause physical discomfort.
Chestnut: Eating the same food can easily cause poisoning.
Rabbit meat: Eating the same food can easily cause diarrhea.
Eggs: Duck meat avoids eating with eggs, otherwise it will hurt the vitality in the human body.
Avoid eating with bayberry, walnuts, walnuts, garlic, and buckwheat.
The practice of duck meat
(1) Prepare the moderate amount of duck meat, glutinous rice, rice, ginger, garlic, celery, white pepper.
(2) Half of glutinous rice and half an hour in advance and wash the water for half an hour in advance.
(3) Put ginger slices of oil heat, stir -fry the duck meat, and stir -fry the rice.
(4) Pour to a high -pressure cooker, cook until the bubbles are bubble, and adjust to low heat for half an hour.
(5) Open the cover, lower garlic segments, celery, add salt, chicken essence, white pepper.
French fried duck breasts
(1) Prepare duck breasts, salt, pepper, red wine and your favorite side dishes.
(2) Duck breasts with a knife with a knife, and the meat is just right.
(3) Sprinkle with salt and pepper on both sides, touch it with your hands, and put it for 10 minutes. Turn on the oven at the same time, preheat at 220 degrees for 10 minutes.
(4) Do not put oil, heat the pan, when the pot is very hot, the duck meat belt is put down into the pot.
(5) You can smell the fragrance after about a few seconds, and there are a lot of duck oil. After about two to three minutes, when the skin is golden yellow, turning over, two to three minutes.
(6) When both sides are almost the same, the pot is out of the pot and put it in the oven for about 15 minutes. Determined according to the thickness of the duck and the taste of favorite taste. As shown in the figure, a tender method is slightly bloodshot, which is basically in the state of Rosé. Reference time, large oven, 15 minutes, small electric oven may take less time.
(7) If the sauce is sauce, the red wine is poured into the milk pot, almost a thin layer, boiled, and when it becomes very thick and relatively thick, add vinegar, sugar, salt, can be based on it according to My taste modulation, I cut a little tomato and increase the taste. The sweet and sour taste will be compared with the duck.
(8) Cut the plate.
Green pepper fried duck meat
(1) Prepare the appropriate amount of duck legs, green peppers, starch, soy sauce, cooking wine, white pepper, salt, etc.
(2) Cut the duck leg slices into strips, and add the cut duck meat to soy sauce, cooking wine, white pepper, a little salt, starch and marinate for about 20 minutes.
(3) Wash and cut into pieces for later use.
(4) Put oil in the wok (the duck meat itself will produce a lot of oil, put the oil less), heat the oil, add the pepper and garlic slices, ginger to the fragrant.
(5) Put the marinated duck meat smoothly.
(6) Fry the duck to 8 or 9 to mature, add green pepper, stir -fry until the vegetables are broken, and then add salt to season.123]
Braised duck meat
(1) Prepare duck, rock sugar, ginger, shallots, star anise, cooking wine, old soy sauce, green tea bag, hawthorn.
(2) Wash the duck and drain the pieces, sliced u200bu200bginger, cut the onion, put half a tablespoon of oil in the pot, and the oil is not used. Put the duck pieces in stir -fry oil.
(3) Put in rock sugar, old soy sauce, a little salt, stir well.
(4) Put on shallots, ginger slices, tea bags, and hawthorn (skewed with a tea bag).
(5) Add water, no duck.
(6) Cover the lid, burn the water to the middle of the water for 2/3, turn the heat until the juice can be collected, pick out the tea bag and hawthorn before the pan, sprinkle with a little green onion flowers Essence
Duck meat grabbing rice
(1) Prepare rice, duck legs, carrots, onions, green onions, ginger, pepper, dried red pepper, dried red pepper, Soy sauce, cooking wine, rock sugar, salt, chicken essence.
(2) Put of oil in the pot, slightly more fried. (If you use duck meat, the duck meat itself will produce a lot of oil, so it can also be a little oil.), Mainly stir -fry the scent of dried red peppers and octagonal (big ingredients) and pepper. Small fire fry, when all these ingredients are fried, shovel out with a spatula. Pour the duck meat into the pot while the oil is hot, stir fry a few times, and put it in the onion segment and ginger slices.
(3) Cooking cooking wine can remove the fishy smell of duck meat, a few grains of rock sugar, which can add fresh and taste.
(4) Add an appropriate amount of salt according to personal taste.
(5) 3 spoons of soy sauce, this step is mainly to make duck meat color.
(6) At this time, the duck meat will produce some oil and juice. You do n’t have to do it, and continue to stir -fry the duck 4 to the duck 4. Pour the fried duck meat together into the rice cooker together.
(7) Pour the rice that had been soaked in advance before and cover the rice on the surface of the duck meat. Use a pot to lightly flatten, do not turn the duck meat on the rice.
(8) Pour the carrots into the rice cooker. Note: It is paved on the rice, and then adds water to Halo Buqiping. It is necessary to add salt or soy sauce as appropriate.
(9) Cover the rice cooker, connect the power, press the “cooking key”, wait for the rice to cook, jump to the “insulation key”, pour in onion.
(10) Cover with the lid, continue to simmer for 10 minutes in the preservation state, mix well, and the fragrant duck meat grabs the rice.
(1) Prepare duck meat (cut), beer, ginger, garlic, pepper, dried red pepper, star anise, cinnamon, raw soy sauce, old sauce, sugar, salt, pepper, pepper.
(2) Wash the duck and simmer the water.
(3) Put a little base oil in the pot, under the ginger and garlic slices, dried red pepper, star anise, cinnamon, peppercorns and pepper.
(4) Pour in duck block and stir fry. Turn into the soy sauce, old soy sauce, stir -fry a little sugar. (This step has been frying until you feel that you can’t add water anymore.)
(5) Add beer that can not be passed without all ducks, season with salt, cover the pot and cover it for 40 minutes. about.
(6) Get the juice again on the heat and sprinkle a little pepper.
Sour radish old duck soup
(1) Prepare half of the duck, a pack of sour radish soup, spring bamboo shoots, mushrooms, white radish.
(2) Wash the duck and chop it into small pieces.
(3) Take a pack of sour radish and set aside.
(4) In the boiled water, scald the duck pieces and skim the floating foam to remove the oil.
(5) Put the duck pieces of duck in the water into the soup pot and pour in a full amount of water without duck pieces.
(6) Then put an appropriate amount of mushrooms and springs and white radish blocks cut into rolling pieces.
(7) Pour the sour radish soup into the soup pot (the soup contains salt, no additional salt is required).
(8) Cover the lid and turn on fire.
(9) You can turn off the heat after about 1-2 hours.
(10) The duck meat and vegetables in the old duck soup of sour radish can be eaten.