BORDER

Duck meat has a unique fat content, with a high content of unsaturated fatty acids, which dissolve at temperatures below 20°C (68°F). Since the fat dissolves at a temperature lower than body temperature, it is not easily stored in the body. In particular, it contains a large amount of α-linolenic acid, which is converted to DHA in the body. Unsaturated fatty acids lower blood cholesterol and help prevent lifestyle-related diseases. Duck meat is also rich in vitamins B1 and B2. It is said to go well with green onions because the allicin in green onions helps the absorption of B1. B2 promotes the metabolism of carbohydrates and fats and is effective in relieving fatigue. In addition, it is rich in collagen, which gives skin elasticity. It is also rich in iron, so it is especially recommended for people with anemia. All-you-can-drink 90 min.