The taco garlic and duck

The fall is a season of retrofitting, and this time the fat man chose to burn with the taro and the duck, both to feed and to feed. The nutritional value of duck is high and the protein content is much higher than that of chicken. However, the fat of duck meat, carbohydrates, and in particular the fat, are evenly 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. Studies have shown that the fat in duck meat is different from butter or pork oil, that the proportion of saturated fatty acids, unsaturated fatty acids alone, and unsaturated fatty acids is close to the ideal, that their chemical composition is similar to olive oil, that they reduce cholesterol, that they are beneficial for the fight against cardiovascular disease, and that they are particularly appropriate for those who fear that too much saturated fatty acids can be used to harden anaesthesia. Tartar is also a very nourishing food. Its main active ingredient is lusocoma, which is not digested in the stomach after consumption, thus effectively absorbing cholesterol and cholesterol acid and inhibiting intestine absorption of cholesterol and choleric acid. At the same time, it cannot be absorbed by people's saliva and by the hydrolysis of insulin enzymes. It has such functions as fattening, blood pressure, gastric cleaning, constipation and cancer prevention. So there are significant effects on digestive tracts, cardiovascular system diseases, hemorrhoids, diets, pigments, etc。