Duck, goose, chicken: Which meat is better?

Although they are all poultry, each type of meat has different flavors and nutritional values. So, which type of meat is best for your health?

You should eat poultry.

According to Associate Professor Dr. Nguyen Duy Thinh, a staff member of the Institute of Biotechnology - Food Technology, Hanoi University of Science and Technology, meat is one of the foods with high nutritional value, mainly protein and fat, and also contains many essential amino acids, minerals, vitamins and some other substances. However, different types of meat have different flavors and nutritional values.

“Meat is classified into two types. Red meat includes: beef, pork, goat, etc. White meat includes: chicken, duck, goose, etc. White meat is always better. World experts also recommend eating more poultry than livestock. Firstly, the protein content in poultry is relatively high, making it one of the main sources of protein for the human body. Secondly, the fat content in poultry meat is very low, and it contains a rich amount of fatty acids and unsaturated fats,” Associate Professor Thinh said.

Sharing the same view, Dr. Nguyen Trong Hung – Deputy Head of the Department of Clinical Nutrition & Dietetics - Department of Nutrition Consultation No. 2 (National Institute of Nutrition) also believes that eating poultry such as chicken, duck, and goose is better than pork, beef, and goat because the amount of fat in poultry meat is less than in other types of meat, but it still provides enough energy for the body.

Duck, goose, and chicken meat. (Illustrative image)

What are the differences between chickens, ducks, and geese?

Regarding this, Associate Professor Thinh explained that chickens are naturally terrestrial, ducks are aquatic, and geese are both terrestrial and aquatic, hence the differences in taste and properties. There are also differences in nutritional content, but they are insignificant.

Chicken is the most popular meat among humans due to its delicious taste and nutritional value. Chicken has a much higher protein content than many other livestock and fish, while its cholesterol content is relatively low. It also contains many essential fatty acids and unsaturated fatty acids.

Ducks and geese are also widely raised and consumed in our country, just as much as chicken. While they have lower protein content than chicken, they are higher in fat, vitamin A, and vitamin B2. They also contain more trace elements such as iron, zinc, and copper than chicken.

However, within the body structure of each poultry species, the meat from different parts of the animal will have different nutritional values. Besides protein, different parts accumulate varying amounts of fat. For example, the breast and belly contain the most protein and the least cholesterol, while the internal organs, thighs, wings, and neck contain a lot of bad cholesterol.

"In fact, the white meat in chicken, goose, and duck is much better than other parts like the thighs and wings... However, many people eat according to their preferences and overlook the good parts of the animal. If you are cooking for babies starting solid foods, you should use the breast and belly meat, which are better," Dr. Nguyen Trong Hung informed.

Further comparing the three common types of poultry, Associate Professor Thinh stated that due to their living environments, they have different properties. Among them, ducks and geese are considered "cold" in nature, making them much harder to digest than chicken. This is why chicken meat is only used for nourishing and caring for the sick.

According to Master of General Medicine Vu Quoc Trung, duck meat has a sweet, slightly salty taste, is cooling in nature, and has the effects of nourishing yin, strengthening the stomach, promoting diuresis and reducing swelling, and detoxifying. Eating duck meat is beneficial in supporting the treatment of cardiovascular diseases, tuberculosis, and cancer (during radiotherapy and chemotherapy).

Eating duck meat is beneficial for people with physical weakness, loss of appetite, fever, edema, those who are weak after illness, night sweats, hot palms and soles, women with scanty menstruation, vaginal discharge, and postpartum women with insufficient milk production.

In traditional Chinese medicine, chicken meat is called "ke rou" and is divided into two types: rooster and hen. Rooster meat has a sweet taste, is warm in nature, and is non-toxic. It nourishes and preserves the body, protects the external vital energy, strengthens the body, promotes fetal health, heals bones, and treats fluid retention and numbness. Hen meat has a sour taste, is neutral in nature, and is non-toxic. It treats cold and dampness, injuries, broken bones, postpartum bleeding, and leucorrhea. Since chicken is not toxic, it is suitable for most children and the elderly.

Foods that are forbidden to eat.

According to experts, each type of meat has its own characteristics. Basically, liver, goose, or duck are all good for the body, but there are also cases where caution is needed when consuming them.

For example, because duck and goose meat are considered cooling and have a yin-nourishing effect, people with yang deficiency, weak spleen, or those who have not fully recovered from an external cold should temporarily avoid eating them.

People who are weak or ill should eat chicken. However, chicken skin and egg whites are high in fat and cholesterol, so people with high blood pressure or cardiovascular disease should not eat too much chicken, especially these two parts.

Traditional Chinese medicine practitioner Trung further noted that when eating chicken, it is most inadvisable to eat it with perilla leaves because combining them can cause bloating and indigestion. Eating them frequently can lead to constipation.

According to zing.vn