Why don't you eat duck and chicken for fitness

Fitness enthusiasts usually choose chicken instead of duck meat, mainly because chicken has lower fat content, easier protein absorption, and is more suitable as a daily dietary choice for muscle building and fat loss. Although duck meat is nutritious, its high fat content may affect its fitness effectiveness. The protein content of chicken is similar to that of duck meat, but its fat content is only about one-third of that of duck meat, especially the fat proportion of skinless chicken breast is even lower. The amino acid composition of chicken protein is closer to the human body's needs, with a digestion and absorption rate of over 90%, making it suitable for rapid supplementation after exercise. Chicken breast, as a typical high protein and low-fat ingredient, contains about 23 grams of protein per 100 grams, which can effectively support muscle repair without increasing excess calories. Duck meat contains a high amount of unsaturated fatty acids. Although it is beneficial for cardiovascular health, it can provide nearly 20 grams of fat per 100 grams, which is 50% more calories than chicken meat. The proportion of saturated fatty acids in duck skin is relatively high, which may increase metabolic burden. Traditional cooking methods such as roast duck and sauce duck will further increase oil intake, which is not conducive to body fat control. But duck meat is rich in minerals such as iron and zinc, and moderate consumption can be helpful for people with anemia.

Fitness diet should pay attention to protein quality and calorie balance. It is recommended to prioritize chicken breast, chicken leg and other parts, and use low-fat cooking methods such as boiling and steaming. Duck meat can be consumed occasionally, pay attention to skinning and control intake. Pairing with ingredients such as broccoli and brown rice can enhance nutritional balance, and timely supplementation of whey protein after exercise is more effective. Long term fitness enthusiasts need to regularly adjust their dietary structure and consult professional nutritionists to develop personalized plans when necessary.