Duck meat is rich in proteins, beneficial minerals and vitamins.
This is meat that has no cholesterol at all, like pork.
Duck meat has a recognizable taste, which is perfectly emphasized by sour (apple, cranberry) or citrus (tangerines, oranges) notes.
What's healthy about duck meat
Duck meat, classified as a dark species, has its own unique characteristics.
Unlike chicken, duck contains an extensive network of vessels with stronger fibers.
This makes it particularly valuable for certain groups of people, including those suffering from nervous disorders and anemia.
It also contains: phosphorus, calcium, cobalt, molybdenum, magnesium, sodium, fluorine, iodine and iron.
And most of all it contains chromium and zinc.
Duck fat is rich in beneficial Omega 3 and Omega 6 acids.
Sodium restores water-salt balance. Selenium normalizes the functioning of the thyroid gland and protects against free radicals.
Vitamin A (there is twice as much of it in duck as in other types of meat) protects the body from infections and unfavorable ecology, and increases visual acuity.
It is an excellent source of protein and many other nutrients such as vitamin B3, iron and selenium. In addition, duck meat has a number of health benefits.
Duck meat belongs to the category of low-calorie products. It contains less fat than other meats such as pork or beef.
Who should not eat duck meat
Due to the increased fat content, duck meat, in addition to its benefits, can also be harmful to the body.
It is undesirable for people who are overweight to consume it, as it is very high in calories.
Due to the high concentration of cholesterol, duck is contraindicated for cardiovascular pathologies.
Duck meat is fibrous, dense, and therefore difficult to digest.
If you have a weak intestine, the duck needs to be further processed, for example, by making cutlets or soufflé.
We previously talked about the benefits of beef jerky.
