禽肉是高蛋白低脂肪的食物，特别是鸡肉中赖氨酸的含量比猪肉高13%。鸡肉更有营养的吃法就是熬汤，还能起到医疗效果：可振奋人的精神，疲劳感，抑郁症；加速鼻咽部的血液循环，增强支气管的分泌液，有利于侵入呼吸道的病毒，缓解感冒症状。而鹅肉和鸭肉不仅总的脂肪含量低，所含脂肪的化学结构与猪肉也不同，更接近橄榄油，主要是不饱和脂肪酸，能起到保护心脏的作用。
Poultry meat is a food with high protein and low fat, especially the lysine content in chicken is 13% higher than that in pork. The most nutritious way to eat chicken is to cook soup, which can also play a medical effect: it can stimulate people's spirit, eliminate fatigue and treat depression; Accelerate the blood circulation of nasopharynx and enhance the secretion of bronchus, which is conducive to removing viruses invading respiratory tract and alleviating cold symptoms. Goose and duck not only have low total fat content, but also have different chemical structure from pork. They are closer to olive oil, mainly unsaturated fatty acids, which can protect the heart.
禽流感的病毒就没这么厉害了。它就像感冒病毒一样，主要由飞沫传染，不论是鸡肉或鸡蛋，只要煮得时间长点就可以杀死病毒。所以，吃鸡肉时更重要的一点，就是记得多煮一会。
The bird flu virus is not so powerful. Like a cold virus, it is mainly infected by droplets. Whether it is chicken or eggs, it can kill the virus as long as it is boiled for a long time. Therefore, the most important thing when eating chicken is to remember to cook it for a while.
鸭的营养价值很高，可食部分鸭肉中的蛋白质含量约16％－25％，比畜肉含量高得多。鸭肉蛋白质主要是肌浆蛋白和肌凝蛋白。另一部分是间质蛋白，其中含有溶于水的胶原蛋白和弹性蛋白，此外还有少量的明胶，其余为非蛋白氮。肉食含氮浸出物越多，味道越鲜美。鸭肉中含氮浸出物比畜肉多，所以鸭肉味美。老鸭肉的含氮浸出物较幼鸭肉多，野鸭内含氮浸出物更多，因此，老鸭的汤比幼鸭鲜美，野鸭滋味更比老鸭好。此外，烹调时，加入少量盐，能有效地熔出含氮浸出物，会获得更鲜美的肉汤。
Duck has high nutritional value. The protein content of edible duck meat is about 16% - 25%, much higher than that of livestock meat. Duck protein is mainly sarcoplasmic protein and myosin. The other part is interstitial protein, which contains water-soluble collagen and elastin. In addition, there is a small amount of gelatin, and the rest is non protein nitrogen. The more nitrogen-containing extracts of meat, the more delicious it tastes. Duck meat contains more nitrogen extract than livestock meat, so duck meat tastes delicious. The nitrogen-containing extract of old duck meat is more than that of young duck meat, and the nitrogen-containing extract of wild duck is more. Therefore, the soup of old duck is more delicious than that of young duck, and the taste of wild duck is better than that of old duck. In addition, when cooking, adding a small amount of salt can effectively melt the nitrogen-containing extract and obtain a more delicious broth.
鸭肉中的脂肪含量适中，约为7.5％比鸡高，比猪肉低，并较均匀地分布于全身组织中。脂肪酸主要是不饱和脂肪酸和低碳饱和脂肪酸，因此，熔点低，约为35℃，易于消化。
The fat content of duck is moderate, about 7.5%, higher than chicken and lower than pork, and is evenly distributed in the whole body. Fatty acids are mainly unsaturated fatty acids and low-carbon saturated fatty acids. Therefore, the melting point is low, about 35 ℃, and it is easy to digest.
鸭肉是含B族维生素和维生素E比较多的肉类。100克可食鸭肉中含有B族水溶性维生素约10毫克，其中6-8毫克是尼克酸，其次是核黄素和硫胺素；含维生素E90-400微克。尼克酸作为人体内两种重要辅酶的成分，在细胞呼吸中起作用。它们与碳水化合物、脂肪和蛋白质能量的释放有关，还参与脂肪酸、蛋白质和脱氧核糖核酸的合成。对心肌梗死等心脏病人有保护作用。每人每天的摄入量为15毫克左右，只要吃200克鸭肉就够了。核黄素在细胞氧化过程中起着重要作用。硫胺素是抗脚气病、抗神经炎和抗多种炎症的维生素，在生长期、妊娠期及哺乳期的人比一般人需要量更大。维生素E是安康能够氧化剂，是人体多余自由基的剂，在抗衰老过程中起着重要的作用。
Duck meat contains more B vitamins and vitamin E. 100 grams of edible duck meat contains about 10 mg of B group water-soluble vitamins, of which 6-8 mg are niacin, followed by riboflavin and thiamine; Contains vitamin e90-400 micrograms. As two important coenzymes in human body, nicotinic acid plays a role in cell respiration. They are related to the release of carbohydrate, fat and protein energy, and are also involved in the synthesis of fatty acids, proteins and deoxyribonucleic acids. It has a protective effect on cardiac patients such as myocardial infarction. The recommended intake per person per day is about 15 mg, as long as 200 grams of duck is enough. Riboflavin plays an important role in cell oxidation. Thiamine is an anti beriberi, anti neuritis and anti-inflammatory vitamin. People in growth, pregnancy and lactation need more than ordinary people. Vitamin E is an oxidant of Ankang and a scavenger of excess free radicals in human body. It plays an important role in the process of anti-aging.
鸭肉还含有约0.8％-1.5％的无机物。与畜肉不同的是，鸡肉中钾含量，100克可食部分达到近300毫克。此外，还含有较高的铁、铜、锌等衡量元素。 总之，鸭的营养价值很高，经常吃些鸭肉，也许会收到意想不到的效果。
Duck meat also contains about 0.8% - 1.5% inorganic matter. Different from livestock meat, chicken has the highest potassium content, with nearly 300 mg of 100 g edible part. In addition, it also contains high iron, copper, zinc and other measuring elements. In short, the nutritional value of duck is very high. If you often eat duck meat, you may get unexpected results.
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