The benefits and harms of goose meat, nutritional value, composition

The goose bird was first domesticated by the Egyptians, who appreciated its rich, dark and fatty meat. Today Great Britain, America, and the countries of Central Europe are engaged in its cultivation on an industrial scale.

The palatability of goose meat is certainly highly appreciated for its sweetness, softness, and nutrients. Therefore, we must find out what the benefits and harms of goose meat are.

The benefits of goose meat on our table lie in the ability to quench thirst and soothe the stomach. In addition, regular consumption of poultry meat helps to cleanse the body of toxins, get rid of diarrhea, and cure spleen disorders.

The benefits of goose meat are also highly valued in China. Meat is prescribed to patients who feel fatigue, decreased appetite, shortness of breath. Aesculapians of the Celestial Empire suggest that the product is able to compensate for the energy deficit in the body and helps to heal any pathological process.

Poultry meat contains protein, fats, zinc, niacin, iron, vitamin B6. In addition, the product contains calcium, phosphorus, vitamins B1, B2, A and C necessary for health. Such a wide range of useful substances allows using the delicacy as a remedy for many diseases.

But there is also harm to goose meat if the bird is older than six months. Its meat becomes tough, dry and needs to be marinated before cooking. An old bird does not have those nutritional and healing qualities that are inherent in a young individual and will not have a significant effect on the body.

In addition, goose meat is harmful due to its high calorie content. It is high in fat, so the treat should be consumed in moderation for those who have problems with excess weight. Also, diabetics should not eat it a lot, because of the high concentration of cholesterol.

There are no other negatively influencing qualities in poultry. Irreversible harm to the goose is possible only in case of improper storage of poultry, violations in the heat treatment of meat, overeating. In all other cases, the product has only a positive effect on the body.