A Comparison of Nutrients between Duck Meat and Other Meats
Sort of Meat / Nutrients (per 100g)
Iron
(mg)
Vitamin A (mg)
Vitamin B1(mg)
Vitamin B2(mg)
Beef (leg meat without fat)
2.7
0
0.09
0.22
Pork (leg meat without fat)
0.9
4
1.01
0.21
Chicken (leg meat without fat)
0.7
18
0.08
0.22
Duck (without skin)
4.3
15
0.4
0.69

The iron contained in meats is heme iron, which is easy to be absorbed by the human body, and duck meat contains a quadruple amount of this iron of those contained in other meats. During monthly periods, women lose a considerable amount of iron. Therefore, duck meat is a great iron-supplementing food for women.
Vitamin A helps to keep our eyes, nose, and oral mucosum healthy, and avoid the invasion of virus. For those who often use the computer, and the modern people whose noses and oral mucosa are perpetually stimulated by the exhausted gases of motor vehicles, Vitamin A is indispensable. Duck meat contains 3-10 times of Vitamin A of those contained in other meats.
A lack of Vitamin B can cause the loss of appetite, fatigue, or insomnia, etc. It might even affect moods.
To supplement Vitamin B, eating duck meat is a very good choice.

Vitamin B2 helps to keep our skin, fingernails, and hair healthy. Meanwhile, it helps the metabolism of fat. It is an indispensable nutrient in improving on the fat soma.

Sources: Website of Council for Science and Technology (Japan)
(Standard Tables for Food Composition in Japan)



A Comparison of the Unsaturated Fatty Acids in Duck Meat and Other Meats
Duck meat contains as high as 5.57% of unsaturated fatty acid, much higher than those contained in chicken, pork, or beef. Unsaturated fatty acid has functions of anti-oxidation and lowering of cholesterol. Insufficient intake of unsaturated fatty acid may result in diseases in artery, heart, brain, or blood vessels. It might affect the development of intelligence in children, and could cause senilis dementia in older people.
Besides, there is one great advantage in duck meat, and the key is duck fat. The melting point of duck fat is only 14 degrees Centigrade, much lower than the temperature of the human body (the melting points of beef, pork, and chicken are, respectively, 45, 38, and 37 degrees Centigrade, higher than the temperature of the human body), and therefore it is easily excreted, and will not cause problems of obesity. The low melting point of fat makes duck meat still very delicious even when served cold.
In Korea, people even think that duck meat has the healing effect of detoxication.

Sources: Website of Council Science and Technology (Japan) (Standard Tables of Food Composition in Japan)
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