Goose is soft, thick and fat. Goose meat contains all kinds of amino acids necessary for human growth and development, and the composition is close to the proportion of amino acids needed by human body. From the biological value point of view, goose meat is a complete protein, high-quality protein. Goose meat has a low fat content, which is only a little higher than chicken meat and much lower than other meats.

Goose meat is not only low in fat, but also good in quality and high in unsaturated fatty acids, which is beneficial to human health. Goose oil has low melting point and soft texture, which is easily digested and absorbed by human body.

The nutritional value of duck meat is high, and the content of protein is much higher than that of livestock meat. However, the content of fat and carbohydrate in duck meat is moderate, especially the fat is evenly distributed in the whole body tissue. Studies have shown that the fat in duck meat can lower cholesterol.