According to traditional Eastern medicine studies, duck meat is a type of food that has a sweet, slightly salty taste, is cool in nature, and has effects such as nourishing yin, promoting appetite, aiding in fluid retention and swelling, and detoxifying.
Duck meat is a rustic dish yet incredibly unique, which is why it has long been a favorite among many Vietnamese households. In the summer, simply boiling the meat and dipping it in ginger fish sauce is enough to delight many people.
However, duck meat is not only delicious but also contains a very high nutritional value. On average, 100g of duck meat contains about 25g of protein, a level significantly higher than that found in beef, pork, goat, fish, and eggs. Additionally, duck meat provides many nutrients such as calcium, phosphorus, iron, vitamins (B1, B2, A, D, E), and nicotinic acid.
However, doctors at Hanoi Heart Hospital remind everyone that not everyone can benefit from eating duck meat.
According to health and nutrition experts, consuming duck meat has beneficial effects in supporting the treatment of cardiovascular diseases, tuberculosis, and cancer (during radiation or chemotherapy). It is also beneficial for those who have weakened bodies, poor appetite, fever, edema, physical weakness after illness, night sweats, hot palms and feet, and women with scant menstruation.
Duck meat is very good for the heart.
Additionally, duck meat is also good for the stomach, helping to stimulate the secretion of new fluids and benefiting the nervous system.
The American Heart Association also states that duck meat is very good for the heart. In terms of nutritional value, duck meat offers high nutritional benefits. In 100g of duck meat, there are 25g of protein, 201 calories, and a wealth of nutrients such as calcium, lipids, proteins, phosphorus, zinc, magnesium, nicotinic acid, and vitamins B, A, E, and K.
Some studies have shown that duck meat can combat atherosclerosis. The blood of poultry, especially ducks, typically contains high levels of oleic acid and similar components found in olive oil, which can help prevent atherosclerosis.
People who are weakened after an illness can also benefit from duck meat. Increasing duck meat consumption may help alleviate conditions such as high blood pressure, tinnitus, dizziness, dry cough, low phlegm, pulmonary tuberculosis, cough due to deficiency in lung yin, and aid in blood replenishment and fluid production.
However, it is important to note that not everyone can benefit from eating duck meat.
- Due to its strong fishy taste and cool nature, duck meat is particularly unsuitable for those who have just undergone surgery. If a patient who has just had surgery eats duck meat, it may cause swelling, delayed healing, or even pus formation at the surgical site.
Duck meat is particularly unsuitable for those who have just undergone surgery.
- According to traditional Eastern medicine, duck meat has a cooling property (cold), so people with poor circulation who have weakened other organs such as the digestive system, kidneys, and immune system should not consume too much duck meat if they do not want to become more susceptible to cold.
- Additionally, duck meat can cause people with a cold constitution to be more prone to musculoskeletal diseases.
- Those with gout should avoid eating duck meat, as it contains a high level of protein that can elevate uric acid levels in the body, posing risks for the patient.
- People who are coughing: Those with a cough should not eat duck meat as it contains a fishy component, which is often advised to be avoided by those who are coughing. The fishy smell can exacerbate coughing and make breathing difficult.
- People who have a cold: If you have just recovered from a cold and still feel fatigued, it is advisable not to eat duck meat, especially when suffering from a cold, as duck meat’s cooling properties can lead to stomach chill, diarrhea, and discomfort, worsening the illness.
Traditional Eastern medicine suggests that, due to its cooling nature, duck meat should not be eaten with soft-shelled turtle as consuming them together can alter the protein structure and reduce nutritional value.
Do not consume duck eggs with strawberries or plums, as plums have a warming property that can easily lead to digestive issues.
