Stir-fried Jiangxi Muscovy Duck
by salad!
Favorite
Difficulty
Normal
Time
20m
Serving
2
Muscovy duck meat is low in fat and has high nutritional value. The protein content in the edible part of duck meat is about 16%-25%, which is much higher than that of livestock meat. Duck meat protein is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin, in addition to a small amount of gelatin, and the rest is non-protein nitrogen. The more nitrogen extracts of meat, the more delicious the taste. Duck meat contains more nitrogen extracts than livestock meat, so duck meat is delicious. Duck meat is a kind of meat that contains more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of water-soluble B vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamine; it contains 90-400 micrograms of vitamin E. Niacin, as a component of two important coenzymes in the human body, plays a role in cellular respiration. They are related to the release of energy from carbohydrates, fats and proteins, and are also involved in the synthesis of fatty acids, proteins and deoxyribonucleic acid. It has a protective effect on heart patients such as myocardial infarction. Duck meat also contains about 0.8%-1.5% of inorganic matter. Unlike livestock meat, chicken has the highest potassium content, with 100 grams of edible part reaching nearly 300 mg. In addition, it also contains high iron, copper, zinc and other measuring elements. "
