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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