♪ Burning Zing Zhengxi ♪

THE FATTY AND HIGH NUTRITIONAL VALUE OF THE PERMAFROST IS ABOUT 16-25 PER CENT OF THE PROTEIN CONTENT OF SOME OF THE PERMAFROST, MUCH HIGHER THAN THAT OF THE LIVESTOCK. DUCK PROTEINS ARE MAINLY MUSCULAR PROTEINS AND MUSCULAR NAPHTHAE. THE OTHER COMPONENT IS INTER-PROTEIN, WHICH CONTAINS GLUED PROTEINS AND ELASTIC PROTEINS SOLUBLE IN WATER, WITH A SMALL AMOUNT OF GLUE, THE REMAINDER BEING NON-PROTEIN NITROGEN. THE MORE NITROGEN-INFESTED MEAT, THE BETTER IT TASTES. DUCKS HAVE MORE NITROGEN LEACHING THAN LIVESTOCK, SO DUCKS TASTE GOOD. DUCK IS THE MEAT THAT CONTAINS MORE VITAMIN B AND VITAMIN E. THE 100 G OF DUCK-EATING MEAT CONTAINS APPROXIMATELY 10 MG OF VITAMIN B WATER SOLUBLE VITAMINS, OF WHICH 6-8 MG IS NICKIC ACID, FOLLOWED BY NUCLIDES AND SULAMINE; VITAMIN E90-400 UG. NICKIC ACID ACTS AS A COMPONENT OF TWO IMPORTANT ENZYMES IN HUMANS, IN THE FORM OF CELL BREATHING. THEY ARE ASSOCIATED WITH THE RELEASE OF CARBOHYDRATES, FATS AND PROTEIN ENERGY AND ARE INVOLVED IN THE SYNTHESIS OF FATTY ACIDS, PROTEINS AND DNA. IT PROTECTS HEART ATTACK PEOPLE, SUCH AS MYOCARDIAL INFARCTION. DUCK ALSO CONTAINS ABOUT 0.8 TO 1.5 PER CENT OF INORGANIC MATTER. UNLIKE LIVESTOCK, THE HIGHEST LEVELS OF POTASSIUM WERE FOUND IN CHICKEN, WITH A DIET OF 100 GRAMS TO NEARLY 300 MG. IN ADDITION, THERE ARE HIGHER MEASURES SUCH AS IRON, COPPER AND ZINC。