The nutritional value of duck is to replenish protein, lipid and other nutrients, provide energy, but no special effects. According to the data of food composition table, duck contains 63.9g of water, 15.5g of protein, 19.7g of fat, 191mg of potassium, etc. Therefore, the nutritional value of duck is to replenish the nutrients needed by the organism and provide energy. At the same time, duck is rich in high-quality protein can maintain the body’s metabolism, regulate the immune function and so on. Duck as a food does not have special effects, so it should not be used to treat diseases and should be taken seriously. Although duck is beneficial to the health of the organism, eating duck in large quantities over a long period of time should be avoided to avoid aggravating the burden on the gastrointestinal tract or even indigestion. It is recommended to choose the appropriate way of cooking duck and avoid ingesting fried and marinated duck. People should also pay attention to eating fresh duck meat to prevent eating spoiled duck meat from causing diarrhea and other uncomfortable symptoms.