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The benefits of Partridge

Partridge is a member of the pheasant family, the order galliformes. Usually the bird is divided into three types:

1. Partridge;

2. Ptarmigan;

3. Chukar – partridge.

Partridge, as a rule, differs from its congeners as a brown stain on the gray plumage in the form of a semicircle on the chest. Its meat is dark pink in color.

White bird weighs from 400 to 900 g, and the length of its body ranges from 34 to 39 see Generally winter the bird is masked and becomes snow-white, and in other seasons, the color of its plumage is more similar to the color of earth is brown. Birds live in different hills of the steppes, or plains. The meat of females is especially valued and is considered the most tasty.

Properties partridges

Poultry is rich in various vitamins, for example, group PP, E, A, B, H, macro-elements: magnesium, chlorine, phosphorus, potassium, calcium, sulphur, sodium and trace elements: copper, cobalt, fluorine, Nickel, tin, molybdenum. It also contains vitamin B12, which helps to easily digest poultry in the human body and does not cause any discomfort.

Of course a large amount of protein – an obvious plus of the meat of this bird.

Partridge meat normalizes the level of hemoglobin in the blood and soothes the frayed nervous system.

Use partridge

The first thing to say is that the meat of this bird is a dietary, as it contains little cholesterol, so for people who want to lose weight, this product diet just need. You can eat the bird, and diseases of the gastrointestinal tract, chronic constipation, problems with the bronchi and lungs.

They say that partridge meat can increase and restore virility and libido for the ladies.

Vitamin B6 reduces the amount of cholesterol in the blood, and B12 improves the function of blood vessels and the entire circulatory system in General.
Plus meat in the fact that it can be there are diabetics because the content of Biotin, which is able to regulate the metabolism of sugars in the body.