Duck Eggs Nutrition Facts

185 calories in 100 g

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Calories in Duck Eggs
Egg, duck, whole, fresh, raw
185 calories in 100 g
100g ≈ 0.220lb ≈ 3.53oz
1.85 calories / gram
5 Weight Watchers points
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Calorie Sources:67% fats; 30% proteins; 3% carbohydrates
Fats:13.77 g (124 calories, 14% by weight)
Carbohydrates:1.45 g (5 calories, 1% by weight)
Proteins:12.81 g (56 calories, 13% by weight)
Alcohol:~
Water:70.83 g (71% by weight)
Fat Composition:57% monounsaturated; 32% saturated; 11% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:0.88 g
Caffeine:~
Serving Sizes: 100 g
1 egg
Refuse:12 %
Refuse Description:Shell
Food Group:Dairy and Egg Products
USDA #:1138
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Vitamin A:674 IU
Retinol:192 mcg
Retinol Activity Equivalent:194 mcg
α-Carotene:~
β-Carotene:14 mcg
β-Cryptoxanthin:12 mcg
Lycopene:~
Lutein + Zeaxanthin:459 mcg
Vitamin B-1:150 mcg
Vitamin B-2:400 mcg
Vitamin B-3:200 mcg
Vitamin B-5:1.86 mg
Vitamin B-6:250 mcg
Vitamin B-9:80 mcg
Food folate:80 mcg
Dietary Folate Equivalent:80 mcg
Folic acid:~
Vitamin B-12:5.40 mcg
Added Vitamin B-12:~
Choline:0.26 g
Vitamin C:~
Vitamin D:69
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):1.70 mcg
Vitamin D (D2 + D3):1.70 mcg
Vitamin E:1.34 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:0.40 mcg
Calcium (Ca):64 mg
Copper (Cu):60 mcg
Fluoride (F):~
Iron (Fe):3.85 mg
Magnesium (Mg):17 mg
Manganese (Mn):30 mcg
Phosphorus (P):0.22 g
Potassium (K):0.22 g
Selenium (Se):36.40 mcg
Sodium (Na):0.15 g
Zinc (Zn):1.41 mg
Cholesterol:0.88 g
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:1.45 g
Dietary Fiber:~
Sugars Total:0.93 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:12.81 g
Essential amino acids
Phenylalanine:0.84 g
Leucine:1.09 g
Methionine:0.57 g
Lysine:0.95 g
Isoleucine:0.59 g
Valine:0.88 g
Threonine:0.73 g
Tryptophan:0.26 g
Histidine:0.32 g
Arginine:0.76 g
Non-essential amino acids
Alanine:0.63 g
Aspartic acid:0.77 g
Betaine:~
Cystine:0.28 g
Glutamic acid:1.78 g
Glycine:0.42 g
Hydroxyproline:~
Proline:0.48 g
Serine:0.96 g
Tyrosine:0.61 g
Fats Total:13.77 g
Saturated fatty acids:3.68 g
Monounsaturated fatty acids:6.52 g
Polyunsaturated fatty acids:1.22 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:50 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:2.99 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.63 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:0.44 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:6.08 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:0.55 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.10 g
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:0.31 g
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:1.14 g
Caffeine:~
Theobromine:~
Product Type:Duck
Weight Watchers Points:5 point(s)
Atkins Diet (Induction) Rating:8 / 10
Atkins Diet (Maintanence) Rating:5 / 10
Zone Diet Rating:3 / 10
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Did you know?...In the United States, broccoli was probably first grown by immigrants from Italy in home gardens in Brooklyn, New York. In 1923, a group of Italian vegetable farmers in Northern California started to grow broccoli commercially and in a few years they were shipping fresh broccoli to Boston and New York.
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