Duck benefits, and information on the nutritional properties that duck meat provides, with interesting nutritional qualities.
Although it is consumed in many parts of the world, it is true that in our country duck meat tends to be a product very little used in gastronomy; something that does not happen in other cuisines of the world, such as Asian, where it is a really well-known and characteristic food.
In fact, it is usually more popular or known to use its liver as a substitute for goose to make pate (or foie gras).
Its meat comes mainly from the breast and the animal’s own legs, although the latter tends to be somewhat fatter than the breast itself, and a little darker in appearance.
Nutritional properties of duck meat
If it is eaten with skin, the truth is that we are facing one of the most caloric birds, mainly because a large amount of fat accumulates in it. So if you want to enjoy its delicious meat without adding extra calories to your diet, the ideal is to remove the skin.
Like most lean meats (also known as white meats), the truth is that the duck provides a large amount of good quality protein, so that its meat is rich in essential amino acids.
It also provides vitamins (especially the B group vitamins, such as riboflavin, thiamine, niacin and vitamin B12), and also minerals (easily absorbed iron, zinc and phosphorus).
Nutritional values of duck meat
As, the truth is that we are facing an interesting meat from a nutritional point of view, especially because of its high content of good quality proteins, providing amino acids, which help the micronutrients to carry out their functions properly.
It is a meat rich in nutrients that among other aspects help positively when it comes to strengthening the immune system, increasing defenses and repairing cells.
We can consider it as a lean meat, since if its skin is removed it loses most of its saturated fat. Therefore, we are facing an ideal meat in slimming and weight loss diets.