What is the difference between goose meat and duck meat?

In fact, the taste and appearance of the three major poultry are somewhat similar, so much so that many people can't tell what kind of meat they are when eating chicken, duck and goose. Especially duck meat and goose meat, they look similar and taste similar. Only people who have a lot of experience in eating goose and duck meat can tell whether it is duck meat or goose meat, and this also requires careful tasting. So what is the difference between goose and duck?

Compared with duck meat, goose meat is fatter and more delicate. Duck meat has a tougher texture and more bones. However, goose meat has a relatively low fat content, and if it is not cooked well, it will taste dry. Goose meat has a coarser texture, while duck meat has a finer texture.

Nutritional value of goose meat:

1. Goose meat contains protein, fat, vitamin A, B vitamins, niacin, and sugar. Goose meat has a high protein content and is rich in multiple amino acids, vitamins, and trace elements necessary for the human body. The protein content of goose meat is higher than that of duck meat, chicken, beef, and pork, and the lysine content is higher than that of broiler chickens.

2. Goose meat is not only low in fat, but also of good quality and high in unsaturated fatty acids, especially linolenic acid, which exceeds other meats and is beneficial to human health. The fat content in goose meat is low, only slightly higher than chicken and much lower than other meats. The melting point of goose meat fat is also very low, and its texture is soft, making it easily digested and absorbed by the human body.

Nutritional value of duck meat:

1. Duck meat is rich in protein and highly digestible. Easily absorbed by the human body.

2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging.

3. The protein content in duck meat is about 16%~25%, which is much higher than that in livestock meat. The fat content in duck meat is moderate, about 7.5%, which is lower than that in pork. The fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, which have a low melting point and are relatively easy to digest and absorb.

4. Duck meat is rich in niacin, which is one of the components of two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.