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The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important co-duck enzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
