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Duck
Lean duck meat contains no more fat than lamb. However, if duck meat is eaten with skin, even crispy skin, the fat content is much higher than red meat. The lean meat is a good source of B vitamins and the important minerals iron, zinc and selenium.
Uses of Duck
Ducks have many economic uses. Ducks are farmed for their meat, eggs, feathers and down feathers. They are also kept and bred by aviculturists and often displayed in zoos.
Nutrition Chart
| Duck / 100g | roasted meat with skin | roasted meat without skin |
| Calories | 339 | 195 |
| Carbohydrate | 0g | 0g |
| Total Fat | 38g | 10g |
| Fibre | 0g | 0g |
| Protein | 30g | 32g |
| Cholesterol | 199mg | 160mg |
| Good Source of Vital Vitamins | Vitamin B1, Vitamin; B2, Vitamin B3, Vitamin B6, Vitamin B12 | Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Vitamin B12 |
| Good Source of Dietary Minerals | Potassium, phosphorus, iron, zinc, copper, selenium | Potassium, phosphorus, iron, zinc, copper, selenium |