Duck feet 鸭掌 （ yā zhǎng ）
Calories: 150kcal/100g
Nutritional Value: Beauty and beauty、Strong bones、 Delay aging
Not Suitable for: Renal disease
Introduction: Duck feet are the foot and claw part of a duck. They are characterized by their abundance of tendons, thick skin, and lack of meat.The presence of many tendons provides a chewy texture, while the thick skin contains flavorful broth.Despite having minimal meat, they are highly favored for their crispy and tender taste.Duck feet have high nutritional value, containing rich collagen protein and other nutrients.During cooking, the collagen proteins can be transformed into gelatin, which can effectively improve physiological functions and enhance the water storage capacity of skin tissue cells.Duck feet also contain a significant amount of minerals, with calcium and iron being the most abundant. Boiling duck feet in soup is one of the best ways to dissolve calcium.Consuming duck feet soup can provide the body with a substantial amount of calcium and iron, which is beneficial for preventing osteoporosis, increasing peak bone mass, and preventing anemia.Duck feet also contain B vitamins and vitamin E, which have certain preventive and therapeutic effects on conditions such as beriberi, neuritis, and various inflammations.When purchasing duck feet, choose ones that are firm in texture with moderate hardness, avoiding ones that are too soft or too hard.