Duck, flesh only, raw - Nutrition data & facts, nutritional informationHome » Poultry and poultry products » Web-footed birds

Duck, flesh only, raw

Anas platyrhynchos
Energy DistributionEnergy Distribution
% of total food energy
   Protein, total61.6 %
   Fat, total38.4 %
   Carbohydrate, total0 %
   Alcohol0 %
Refuse: 66%

Content per 100 grams
Energy500kJ
Protein, total18.3g
   total-N2.9g
Fat, total5.1g
   saturated fatty acids0.5g
   monounsaturated fatty acids3g
   polyunsaturated fatty acids0.5g
Carbohydrate, total0g
   carbohydrate, available0g
   added sugar0g
   dietary fibre0g
Alcohol0g
Ash1.1g
Moisture73.8g

Vitamins
Vitamin A24RE
   retinol24μg
   ß-carotene0μg
Vitamin D1μg
Vitamin E0aTE
   alpha-tocopherol0mg
Vitamin K0μg
Vitamin B1, thiamin0.36mg
Vitamin B2, riboflavin0.45mg
Niacin equivalents9.47NE
   niacin5.3mg
   tryptophan4.17mg
Vitamin B60.34mg
Pantothenic Acid1.6mg
Folates48μg
Vitamin B120.4μg
Vitamin C5.8mg

Minerals
Sodium, Na86mg
Potassium, K297mg
Calcium, Ca11mg
Magnesium, Mg22mg
Phosphorus, P203mg
Iron, Fe1.2mg
Copper, Cu0.14mg
Zinc, Zn1.35mg
Iodine, I1.2μg
Manganese, Mn0.019mg
Selenium, Se24μg

Carbohydrates
Fructose0g
Glucose0g
Lactose0g
Maltose0g
Saccharose0g
All sugars, total0g
Starch0g

Lipids
C 4:00g
C 6:00g
C 8:00g
C 10:00g
C 12:00g
C 14:00g
C 16:00.395g
C 18:00.099g
C 20:00g
C 22:00g
C 24:00g
C 14:10g
C 16:11.98g
C 18:1, n-90.988g
C 18:1, cis n-70g
C 20:1, n-110g
C 22:1, n-90g
C 22:1, n-110g
C 24:1, n-90g
C 18:2, n-60.296g
C 18:3, n-30.099g
C 18:4, n-30g
C 20:5, n-30g
C 22:5, n-30g
C 22:6, n-30g
Other fatty acids0g

Sums lipids
Sum saturated0.494g
Sum monounsaturated2.96g
Sum polyunsaturated0.494g
Sum n-3 fatty acids0.099g
Sum n-6 fatty acids0.296g
Trans fatty acids0g

Cholesterol
Cholesterol77mg

Amino acids
Isoleucin940mg
Leucine1600mg
Lysine1600mg
Methionine500mg
Cystine280mg
Phenylalanine760mg
Tyrosine700mg
Threonine790mg
Tryptophan250mg
Valine970mg
Arginine1200mg
Histidine500mg
Alanine1200mg
Aspartic acid1800mg
Glutamic acid2900mg
Glycine1000mg
Proline910mg
Serine790mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0007