The nutritional value of duck meat

Fatty duck meat low melting point, easy to digest. Contains B vitamins and vitamin E more than any other meat, can effectively resist beriberi, neuritis, and a variety of inflammation, but also anti-aging. Duck contains abundant nicotinic acid, which constitute the human body, a component of two important coenzymes. For myocardial infarction patients with heart disease protection.

Nutrient-rich duck meat, especially suitable for summer and autumn food, both to supplement over-consumption of nutrients, but also eliminate the discomfort caused by heat to the body. But do not often eat smoked and roasted duck, because the processed material can produce benzopyrene, a carcinogenic effect in this matter.

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