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The
iron contained in meats is heme iron, which is easy to be absorbed
by the human body, and duck meat contains a quadruple amount
of this iron of those contained in other meats. During monthly
periods, women lose a considerable amount of iron. Therefore,
duck meat is a great iron-supplementing food for women.
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Vitamin
A helps to keep our eyes, nose, and oral mucosum healthy, and
avoid the invasion of virus. For those who often use the computer,
and the modern people whose noses and oral mucosa are perpetually
stimulated by the exhausted gases of motor vehicles, Vitamin
A is indispensable. Duck meat contains 3-10 times of Vitamin
A of those contained in other meats. |
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A
lack of Vitamin B can cause the loss of appetite, fatigue, or
insomnia, etc. It might even affect moods.
To supplement Vitamin B, eating duck meat is a very good choice.
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Vitamin
B2 helps to keep our skin, fingernails, and hair healthy. Meanwhile,
it helps the metabolism of fat. It is an indispensable nutrient
in improving on the fat soma.
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Sources:
Website of Council for Science and Technology (Japan)
(Standard Tables for Food Composition in Japan)
【A
Comparison of the Unsaturated Fatty Acids in Duck Meat and
Other Meats】
Duck meat contains as high as 5.57% of unsaturated fatty acid,
much higher than those contained in chicken, pork, or beef.
Unsaturated fatty acid has functions of anti-oxidation and
lowering of cholesterol. Insufficient intake of unsaturated
fatty acid may result in diseases in artery, heart, brain,
or blood vessels. It might affect the development of intelligence
in children, and could cause senilis dementia in older people.
Besides, there is one great advantage in duck meat, and the
key is duck fat. The melting point of duck fat is only 14
degrees Centigrade, much lower than the temperature of the
human body (the melting points of beef, pork, and chicken
are, respectively, 45, 38, and 37 degrees Centigrade, higher
than the temperature of the human body), and therefore it
is easily excreted, and will not cause problems of obesity.
The low melting point of fat makes duck meat still very delicious
even when served cold.
In Korea, people even think that duck meat has the healing
effect of detoxication.
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Sources:
Website of Council Science and Technology (Japan) (Standard
Tables of Food Composition in Japan)
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