Dr. Jamal Shaaban, former Dean of the Heart Institute, revealed some information that many people do not know about the benefits and harms of eating meat. Ducks.
Jamal Shaaban wrote in his Facebook post: “Duck meat is distinguished by its rich taste and high nutritional value, but like many foods, it has benefits and harms that you must be aware of. Here is a comprehensive breakdown of this topic.”
Benefits of eating duck meat
Duck meat is considered a white meat rich in beneficial nutrients for the body, especially if it is eaten without the skin.
· Rich in high-quality protein: Provides you with the protein necessary to build muscle and repair tissue. 100 grams of duck meat covers about 23% of your daily protein requirement, and it is a complete protein that contains all the essential amino acids.
· An excellent source of vitamins, especially vitamin B12: It contains a wonderful group of B vitamins, the most important of which is vitamin B12, which plays a vital role in:
· Nervous system health.
· Formation of red blood cells and prevention of anemia.
· Protecting brain cells from damage and enhancing cognitive functions.
A treasure trove of important minerals:
· Iron: It provides an amount of iron comparable to that found in red meat, and much higher than chicken, which makes it excellent for fighting anemia.
Selenium: It is a powerful antioxidant. Only 85 grams of duck meat provides you with more than 50% of your daily need for selenium. This element is essential for boosting immunity, protecting cells from damage, and supporting thyroid and hair health.
Rich in Healthy Fatty Acids: Most duck fats are the healthy unsaturated type.
It contains omega-3 and omega-6 acids, which support heart and brain health and reduce inflammation if consumed in moderation.
Supports bone health: Studies indicate that animal protein found in duck, especially when consumed with a sufficient amount of calcium, may help improve bone density and strength.
Nutritional value in 100 grams of cooked duck meat without skin:
Nutrient quantity
Calories 200 calories
Protein 23.38 grams
Total fat 11.15 grams
Iron 2.69 milligrams
Selenium 22.3 micrograms
Vitamin B12 0.4 micrograms
Harms and warnings of eating duck meat
Despite its benefits, it should be consumed wisely and avoided in excess, especially for some groups.
· Its high total fat and calorie content: Its high fat content makes it rich in calories. Excessive consumption may lead to weight gain and obesity, which in turn increases the risk of insulin resistance and other diseases.
It contains saturated fats and cholesterol: Although most of its fats are healthy, a portion of them (about a third) are saturated fats, especially in the skin.
These fats may raise harmful cholesterol levels if consumed in excess, which increases the risk of heart disease.
· Tip: You can significantly reduce saturated fat by removing the skin.
Not suitable for some health groups
· Gout patients and those with high uric acid: It is rich in protein, which may increase the severity of the disease.
· People with digestive system problems: It may cause difficulty in digestion or abdominal pain for those who suffer from chronic intestinal inflammation or indigestion.
· Allergy patients: Those who suffer from an allergy to animal protein should be careful.
· Risk of bacterial contamination: As with all meat, duck meat must be cooked very well to get rid of any potentially harmful bacteria or germs. Make sure the pink color disappears from the meat.
Conclusion: Duck or chicken?
Choose ducks if:
You are looking for a strong, rich flavor, suffer from iron deficiency or anemia, want an excellent source of selenium and vitamin B12, and do not mind the additional calories.
Choose chicken if:
You follow a low-calorie, low-fat diet, or suffer from cholesterol problems or heart disease, and your primary goal is to get low-fat protein.
Moderation is key. Eat duck meat as part of a varied and balanced diet, removing the skin to benefit from its benefits and reduce its potential harms.
