Duck, domesticated, meat only, cooked, roasted
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.3 MG | 22% | |
| Riboflavin | 0.5 MG | 36% | |
| Niacin | 5.1 MG | 32% | |
| Pantothenic acid | 1.5 MG | 30% | |
| Vitamin B-6 | 0.3 MG | 15% | |
| Folate, total | 10 UG | 3% | |
| Choline, total | 65 MG | 12% | |
| Vitamin B-12 | 0.4 UG | 17% | |
| Vitamin A, RAE | 23 UG | 3% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0.1 UG | 1% | |
| Vitamin K (phylloquinone) | 3.8 UG | 3% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 2.7 MG | 15% | |
| Magnesium, Mg | 20 MG | 5% | |
| Phosphorus, P | 203 MG | 16% | |
| Potassium, K | 252 MG | 5% | |
| Sodium, Na | 65 MG | 3% | |
| Zinc, Zn | 2.6 MG | 24% | |
| Copper, Cu | 0.2 MG | 26% | |
| Manganese, Mn | 0.0 MG | 1% | |
| Selenium, Se | 22.4 UG | 41% |
Nutrition Highlights
- Excellent source of protein with 23.5g per 100g, great for muscle building and recovery.
- Good source of Zinc, Zn (24% DV).
- Good source of Copper, Cu (26% DV).
- Good source of Selenium, Se (41% DV).
- Good source of Thiamin (22% DV).
- Good source of Riboflavin (36% DV).
About Duck, domesticated, meat only, cooked, roasted
This tender, flavorful meat is a rich source of high-quality protein, providing nearly 24 grams per 100-gram serving. It's naturally free of carbohydrates and fiber, making it a suitable option for low-carb and ketogenic diets. With 11.2 grams of fat per serving, it offers a good balance of energy and satiety, though the fat content is higher than that of leaner poultry like chicken or turkey. It's also a source of essential nutrients such as B vitamins, particularly niacin and B6, which support energy metabolism and nervous system health.
In the kitchen, this meat is prized for its deep flavor and versatility. It can be roasted whole for a classic presentation, or used in smaller cuts for stir-fries, salads, and gourmet sandwiches. Its rich taste pairs well with fruits like cherries, oranges, and figs, as well as with robust herbs such as thyme and rosemary. Because of its fat content, it remains moist and tender during cooking, making it forgiving for both novice and experienced cooks. Whether served as a holiday centerpiece or incorporated into everyday meals, it adds a touch of indulgence while still fitting into a balanced diet when enjoyed in moderation.
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