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为什么鸭肉逐渐成为餐桌上的上乘肴馔
来源:/  2018-3-2 14:22:18
有研究表明,鸭肉中的脂肪不同于黄油或猪油,其饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸的比例接近理想值,其化学成分近似橄榄油,有降低胆固醇的作用,对防治心脑血管疾病有益,对于担心摄入太多饱和脂肪酸会形成动脉粥样硬化的人群来说尤为适宜。
Studies have shown that the duck fat is different from butter or lard, the saturated fatty acids, monounsaturated fatty acid and polyunsaturated fatty acid ratio close to the ideal value, its chemical composition similar to olive oil, has a cholesterol lowering effect, beneficial to the prevention and treatment of cardiovascular and cerebrovascular diseases, for fear of eating too much saturated fat will the crowd is particularly suitable for the formation of atherosclerosis.
鸭肉的营养价值很高,蛋白质含量比畜肉高得多。而鸭肉的脂肪、碳水化合物含量适中,特别是脂肪均匀地分布于全身组织中。
The nutritive value of duck meat is very high, and the protein content is much higher than that of the animal meat. The fat and carbohydrate content of duck meat is moderate, especially the fat is evenly distributed in the whole body tissue.

鸭肉中的脂肪酸主要是不饱和脂肪酸和低碳饱和脂肪酸,含饱和脂肪酸量明显比猪肉、羊肉少。

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Fatty acids in duck meat is mainly unsaturated fatty acids and low carbon saturated fatty acid, saturated fatty acid was less than pork and mutton.
鸭肉为餐桌上的上乘肴馔,也是人们进补的优良食品。鸭肉的营养价值与鸡肉相仿。但在中医看来,鸭子吃的食物多为水生物,故其肉性味甘、寒,入肺胃肾经,有滋补、养胃、补肾、除痨热骨蒸、消水肿、止热痢、止咳化痰等作用。
Duck is on the table top table, good food is tonic. The nutritive value of duck meat is similar to that of chicken. But in the Chinese view, the ducks eat more food for aquatic creatures, so the meat tastes sweet and cold, into the lung and stomach, nourishing the kidney, stomach and kidney, in addition to tuberculosis heat Gu Zheng, eliminate edema, stop heat dysentery, cough and phlegm and other effects.
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