Both chicken and duck meat are sources of protein, fat, vitamins and minerals. Regarding nutritional value, each type has its own advantages and the choice depends on needs, taste as well as processing methods.
Chicken, especially the skinless belly, is usually high in protein and low in fat. This is a suitable choice for people who want to control calories or limit fat in their diet. Meanwhile, duck meat is usually fatter and more flavorful, especially when eaten with skin. However, duck meat also provides a lot of protein, iron and some vitamins and minerals necessary for the body.
It is noteworthy that the amount of fat and calories of both types of meat depends heavily on the meat and processing method. For example, skinless chicken or duck, processed by boiling, steaming or pan-frying with little oil will be a lighter option than fried, roasted or braised dishes with a lot of grease.
For people with sensitive digestive systems, the choice between chicken or duck should also be based on each person's absorption capacity. Duck meat is usually richer in fat, so it can cause bloating if eaten too much, while lean chicken is usually easier to control portion size.
There is no evidence that people with cancer or high blood pressure must completely abstain from chicken. People undergoing treatment should develop a diet suitable to their health condition and the instructions of a doctor or nutritionist.
In general, there is no need to worry too much about whether chicken or duck is better. The important thing is to choose the right meat portion, eat in moderation, limit skin and fat, and prioritize low-fat cooking methods. A diverse and balanced diet between meat, fish, eggs, green vegetables and other foods will be more beneficial than just focusing on one type of food.
