Eating duck in winter replenishes the body with essential proteins, vitamins and minerals. Duck meat is rich in protein, which is easily absorbed by the body. The protein content of duck meat is 16% to 25%, which is high-quality animal protein. Eating in moderation in winter can supplement protein for the body. In addition, the fatty acids of duck meat are mainly unsaturated fatty acids and low carbon saturated fatty acids, and the amount of saturated fatty acids is significantly less than that of pork and mutton. The ratio of various fatty acids in duck meat is close to the ideal value, and the chemical composition is very similar to olive oil, which is especially suitable for people who are worried that too much saturated fatty acid intake will form atherosclerosis. Duck is a meat that contains more B vitamins and vitamin E. It is also a meat that contains more B vitamins and vitamin E than animal meat. And compared to livestock meat, duck meat has the highest potassium content, and other higher trace elements include iron, copper and zinc. Therefore, eating duck in winter can supplement a variety of nutrients for the human body, but be careful to eat in moderation.