Duck clavicles 鸭锁骨 ( yā suǒ gǔ )
Calories: 220kcal/100g
Nutritional Value: Enhance appetite、Promote digestion
Not Suitable for: Dysmenorrhea
Introduction: The location of duck clavicles is the curved area below the duck’s neck, where people mainly taste the clavicular meat protruding from the bone and the cartilage connected to the joint.The fat acid in duck clavicles has a relatively low melting point, which is very beneficial for our intestinal digestion.In addition, the content of B vitamins and vitamin E in duck clavicles is much higher than that in other meats, which can effectively help us prevent beriberi symptoms and other inflammatory conditions.Duck clavicles also help us anti-aging. Furthermore, the content of cysteine hydrochloride in duck meat is relatively rich, which is a crucial component of two important coenzymes in our body.Therefore, eating duck clavicles has excellent protective effects for patients with heart diseases such as myocardial infarction.It should be noted that when purchasing duck clavicles, it is best to choose those with packaging to avoid exposure to the air and avoid pollution.Additionally, before consumption, check the expiration date and storage method of duck clavicles to ensure freshness and safety.