[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-ya-zhun":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},17.9,1.3,2.1,0,"脂肪含量极低的内脏，卤鸭肫是人气零嘴。",[10,13,16],{"title":11,"content":12},"超低脂肪高蛋白内脏","每100克鸭肫含蛋白质17.9克、脂肪仅1.3克、热量92千卡，是脂肪含量最低的内脏之一。鸭肫（鸭的肌胃）蛋白质含量接近鸡胸肉水平而脂肪仅为其四分之一，是减脂期间可以放心吃的内脏。",{"title":14,"content":15},"铁锌硒含量均衡","鸭肫的铁、锌、硒含量在禽内脏中较为均衡，每100克分别约为4mg、2.5mg和20μg。这些微量元素协同参与红细胞生成、免疫调节和抗氧化防御。",{"title":17,"content":18},"卤制久煮更入味","鸭肫质地坚韧，撕除黄色内膜后需要较长时间的卤制（中小火40-60分钟）才能软韧适口。卤水中添加八角、桂皮、花椒和干辣椒等香料，卤好后切片即食，真空包装的卤鸭肫也是深受欢迎的休闲零食。"]