In many countries, duck is bred on par with chickens for use in meat production. The record for poultry breeding is the Philippines, where 9 million individuals are raised annually. The duck requires little attention, is resistant to diseases, which means that a minimum amount of antibiotics is added to its meat. In addition, it has a rich composition of trace elements that have a positive effect on human health.
The benefits of duck meat from its omega-3 meat are great, which improve brain activity and the appearance of the skin. In addition, duck eggs are useful for cancer patients, as they contain acid that prevents the spread of malignant cells.
Also, the usefulness of duck meat due to its composition of vitamin D, which strengthens muscles and bones, increases immunity, prevents the deposition of toxins in the body. In addition, poultry contains a huge amount of vitamin E, which is a natural antioxidant that prolongs youth, improves the functioning of the reproductive system, strengthens blood vessels, has a positive effect on the skin and promotes rapid wound healing.
Duck meat is known to be harmful from a high concentration of cholesterol in poultry, which limits the use of meat for patients with heart disease. Due to its high fat content, this bird is harmful to patients with liver and gastrointestinal tract diseases. In addition, its amount should be limited to patients with diabetes.