Olympian duck leg

THE NUTRITIONAL VALUE OF DUCK MEAT IS HIGH AND THE PROTEIN CONTENT IS MUCH HIGHER THAN THAT OF LIVESTOCK. HOWEVER, THE FAT OF DUCK MEAT, CARBOHYDRATES, AND ESPECIALLY THE FAT, ARE EQUALLY DISTRIBUTED THROUGHOUT THE TISSUE. FATTY ACIDS IN DUCK MEAT ARE MAINLY UNSATURATED FATTY ACIDS AND LOW-CARBON SATURATED FAT ACIDS, WITH SIGNIFICANTLY LESS SATURATED FAT ACIDS THAN PORK AND LAMB. DUCK IS A SKIN-PROTECTIVE, SKIN-ACTING FOOD THAT CAN BE USED TO ACHIEVE BEAUTY EFFECTS; IN ADDITION, DUCK MEAT IS RICH IN VITAMIN B AND VITAMIN E, WHICH PREVENTS FOOT AEROBICS AND MULTIPLE INFLAMMATIONS AND SLOWS AGEING; AND DUCK MEAT IS RICH IN TOBACCO ACID THAT PROTECTS HEART DISEASE。