Core Tip: Great Summer's Best Seasonal Diet: Duck, Mung Bean, Watermelon.
Duck meat - poultry meat of higher nutritional value than meat
The nutritional value of ducks is high, and the protein content of duck meat is 16% to 25%, which is much higher than that of livestock. Duck protein is mainly sarcoplasmic and myosin, and the other is interstitial protein, which contains water-soluble collagen and elastin, in addition there is a small amount of gelatin, the rest is non-protein nitrogen. The more nitrogenous extracts the meat eats, the more delicious the taste. There are more nitrogenous leachables in the duck than in the meat, so the duck is delicious. In addition, adding a small amount of salt during cooking effectively elutes the nitrogen-containing extract and results in a more delicious broth.
The fat content in duck is moderate, about 7.5%, higher than chicken, lower than pork, and evenly distributed throughout the body. Fatty acids are mainly unsaturated fatty acids and low carbon saturated fatty acids, so the melting point is low, about 35 °C, easy to digest.
Duck meat is more meat containing B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B water-soluble vitamins, of which 6-8 mg is niacin, followed by riboflavin and thiamine; vitamin E
90 to 400 micrograms. Niacin, a component of two important coenzymes in the human body, plays a role in cellular respiration. They are involved in the release of carbohydrates, fats, and protein energy. They are also involved in the synthesis of fatty acids, proteins, and DNA, and they have a protective effect against heart attacks such as myocardial infarction. Riboflavin plays an important role in cellular oxidation. Thiamine is a variety of anti-inflammatory vitamins. People in growth, gestation, and lactation need more than normal people. Vitamin E is an antioxidant, a scavenger of excess free radicals in the human body and plays an important role in the anti-aging process.
Duck also contains 0.8% to 1.5% inorganics. Unlike meat, the potassium content of duck meat is the highest, and 100 g of the edible portion reaches nearly 300 mg. In addition, it also contains trace elements such as iron, copper, and zinc.
Mung bean - good food, good food
Mungbean, also known as green beans, is named for its green and green color. It has been cultivated in China for more than two thousand years and is a traditional bean food for the people of our country. Because of its nutrient-rich, you can do bean porridge, bean rice, bean wine, or bait cakes, or sprouting food, so there is "food in the good product, good fortune valley," said.
The nutrients of mung bean include protein, fat, carbohydrate, vitamin B1, B2, carotene, nicotinic acid, folic acid, mineral calcium, phosphorus and iron. Mungbean protein content is almost three times that of glutinous rice, mainly globulin, rich in lysine, leucine, threonine, but methionine, tryptophan, tyrosine less. If porridge is co-cooked with millet, it can increase nutritional value. Mung bean skin contains 21 inorganic elements with the highest phosphorus content.
In the hot summer, mung bean soup is the most popular summer drink for ordinary people. Mung bean taste cool and cool, there is the power of heat and detoxification. People who work in high temperature environments in summer sweat more, lose a lot of fluid, and the electrolyte balance in the body is destroyed. It is the best way to use mung bean soup for replenishment. It can clear away heat and relieve qi, relieve thirst, diuresis, and can not only supplement Moisture, but also the timely addition of inorganic salts, is of great significance to maintain the balance of water and electrolyte.
Mung bean also has detoxification. In case of organophosphorus pesticide poisoning, lead poisoning, alcohol poisoning (drunk) or eating wrong medicines, etc., a bowl of mung bean soup may be poured into the hospital for emergency treatment before being rescued. People who often work in toxic environments or in contact with toxic substances should regularly consume mung beans for detoxification and health care.
Mungbean contains globulin and polysaccharides, can promote the cholesterol in the animal's body into bile acid in the liver, accelerate bile salt secretion in the bile and reduce the absorption of cholesterol in the small intestine, so there is a significant lipid-lowering effect. The active ingredients of mung bean have anti-allergic effects and can assist in the treatment of allergic reactions such as urticaria. Mung bean has an inhibitory effect on staphylococci. The protein and phospholipids contained in green beans have the function of exciting nerves and increasing appetite.
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