Have you ever thought about eating duck meat?

Many people wonder if duck meat is better for cholesterol and fat than turkey and turkey, especially since it is rich in protein, iron and selenium.

Duck meat is high in fat and cholesterol, especially skin, but duck bad without skin is almost equal to that of chicken bads and turkeys. The remaining duck meat contains twice as much chicken as cholesterol.

In detail, every 100 grams of duck meat provides 19 grams of protein, 15% of the body's daily iron needs, 10% of vitamin B6, 5% of magnesium and 4% of vitamin A.

The 100 grams of duck meat contain 28 grams of fat and a third of unhealthy fats, especially if they contain skin.

On the other hand, duck meat, despite the abundance of fat in the duck, contains selenium and zinc, which help promote the processes of metabolism and fat burning. In addition, duck meat contains phosphorus, folic acid, vitamin B12, niacin, riboflavin and thiamine.