Geese are duck birds. They differ from
swans with a thick body, shorter neck and beak
and high legs attached to the middle of the body. Beak
– almost equal to the length of the head, rounded above, below
flat – armed at the edges with sharp teeth and covered with
soft skin.
They are intelligent, quick-witted and cautious birds; they don’t trust
a person, they perfectly distinguish a hunter from a shepherd, exhibit
watchmen and prudently take all precautions
for your safety. Once caught, they very soon
adapt to new conditions and after a short
time become very tame.
They feed on grass, plant sprouts, seeds, roots
etc.
Goose meat is dark meat, like game meat, ducks and pigeons.
When buying, choose the largest goose – he has
greater specific gravity of muscles. In this case, the bird should be
as young as possible – she has tender meat. In a word,
choose an accelerated goose.
A young goose has yellow legs, covered with down. And the old
– paws are red, no fluff. The goose skin must be dry, intact,
evenly colored, without feathers. The fat should be transparent, sometimes
whitish, but not yellow.
Calorie content of goose meat
The calorie content of raw goose meat is 161 kcal per 100 g. It is very nutritious
and is high in protein and fat. Calorie boiled
goose – 447 kcal per 100 g of product. The fattest and most high-calorie
is fried goose, 100 g of which contains 620 kcal. Meat
goose, especially fried, is not recommended for people to eat,
obese.
Nutritional value per 100 grams:
Proteins, g Fats, g Carbohydrates, g Ash, g Water, g Calorie content, kcal 16 34 – 0,9 50 161 – 620
Useful properties of a goose
Goose meat contains vitamins (A, B1,
B2, B3,
PP,
B5, B6, B9,
B12, C),
macronutrients (potassium, calcium,
magnesium, sodium,
phosphorus),
trace elements (iron, manganese,
copper, zinc,
selenium).
Goose meat is not as dietary as white meat (chicken or turkey breast). Goose meat is fatter and less digestible by the body,
than chicken. However, for a healthy active person, meat
goose is very useful.
50% of the weight of a fed goose is fat, that is, highly unsaturated
fatty acids, mainly linoleic.
Goose meat contains many amino acids that stimulate
growth of tryptophan, lysine, arginine, as well as glutamine
acid, actively involved in the release of the body
from decomposition products, primarily from ammonia.
It is much easier for the body to digest goose offal
– they are often recommended in medical nutrition, especially
with anemia, as they are rich in minerals,
stimulating the processes of hematopoiesis.
Traditional medicine considered the goose to be a good general tonic
a digestive aid. Doctors believed that
this meat works well for weak, pale people and
old people.
Goose meat was considered suitable for people susceptible to
severe stress, because, as folk medicine says,
the goose “relieves heat in the five main organs.”
it was believed that it stimulates the production of bile, it is suggested
use goose for people suffering from gallstones
disease. Gusyatina, according to traditional medicine, is good
and with lead poisoning, for it has the property of removing
toxins from the body.
Dangerous properties of a goose
Meat is quite high in calories and is contraindicated in some diseases.
organs of the kidneys, digestion and blood circulation, so it is practically
do not include in diet food. The use of this meat, with
the presence of any diseases, agree with the doctor.
The video will tell you not only about how to cook a traditional goose with fruit in the oven tasty and healthy, but also about the intricacies of the correct serving of the dish.
