Duck cooking is popular in countries like the US, UK and Switzerland. There is even a chain of restaurants that offer a fairly varied menu, including dishes made with duck meat.
Comparison between the nutrients of duck meat and other meats has shown that duck is much healthier. It contains four times more iron than other meats and 3-10 times more vitamin A, which is especially beneficial for people who use a computer frequently or are exposed to daily exhaust fumes from cars. Also, duck meat contains a large amount of vitamins B1 and B2, namely, 100 grams of duck meat contains 25-28% of the required daily dose. In addition, 13% vitamin B6 and 7% B12.
Duck fat contains higher levels of unsaturated fatty acids than other types of fat. They act as a natural antioxidant in the body and lead to lower cholesterol levels. Inadequate intake of unsaturated fatty acids can lead to diseases of the heart, brain, arteries and blood vessels, as well as mental retardation in children and dementia in the elderly.
In addition, there is a great advantage in the production of duck meat. The melting point of duck fat is only 14 degrees Celsius, which is much lower than the human body temperature, while the melting temperature of pork or poultry fat is 45 and 37 degrees, respectively.
In this regard, duck is much more easily absorbed by the human body, is quickly processed and quickly excreted, which reduces the risk of obesity. The lower melting point of duck meat allows the dish to be served even cold, while the taste is not lost.
Many are unaware of the health benefits of duck fat. It contains 35.7% saturated fatty acids, 50.5% monounsaturated (high in linoleic acid) and 13.7 percent polyunsaturated fat (omega-6 and omega-3 fatty acids).
