Duck Nutrition Facts

337 calories in 100 g

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Duck, domesticated, meat and skin, cooked, roasted
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Total Calories:337 calories in Duck, 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.37 calories / gram
Weight Watchers Counter:9 Weight Watchers points
 
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Calorie Sources:76% fats; 24% proteins
Fats:28.35 g (256 calories, 28% by weight)
Carbohydrates:~
Proteins:18.99 g (81 calories, 19% by weight)
Alcohol:~
Water:51.84 g (52% by weight)
Fat Composition:49% monounsaturated; 37% saturated; 14% polyunsaturated
Trans Fat :~
Dietary Fiber:~
Cholesterol:84 mg
Caffeine:~
Serving Sizes: 100 g
1 cup, chopped or diced
1 unit (yield from 1 lb ready-to-cook duck)
0.5 duck
Refuse:35 %
Refuse Description:Bone
Food Group:Poultry Products
USDA #:5140
Related Foods: Calories in Arrowhead
Calories in Duck Eggs
Calories in Duck Fat
Calories in Duck Liver
Calories in Duckling
Calories in Wild Duck
Vitamin A:210 IU
Retinol:63 mcg
Retinol Activity Equivalent:63 mcg
α-Carotene:~
β-Carotene:~
β-Cryptoxanthin:~
Lycopene:~
Lutein + Zeaxanthin:~
Vitamin B-1:170 mcg
Vitamin B-2:260 mcg
Vitamin B-3:4.82 mg
Vitamin B-5:1.09 mg
Vitamin B-6:180 mcg
Vitamin B-9:6 mcg
Food folate:6 mcg
Dietary Folate Equivalent:6 mcg
Folic acid:~
Vitamin B-12:0.30 mcg
Added Vitamin B-12:~
Choline:50.40 mg
Vitamin C:~
Vitamin D:3
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):0.10 mcg
Vitamin D (D2 + D3):0.10 mcg
Vitamin E:700 mcg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:5.10 mcg
Calcium (Ca):11 mg
Copper (Cu):220 mcg
Fluoride (F):~
Iron (Fe):2.70 mg
Magnesium (Mg):16 mg
Manganese (Mn):10 mcg
Phosphorus (P):0.16 g
Potassium (K):0.20 g
Selenium (Se):20 mcg
Sodium (Na):59 mg
Zinc (Zn):1.86 mg
Cholesterol:84 mg
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:~
Dietary Fiber:~
Sugars Total:~
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:18.99 g
Essential amino acids
Phenylalanine:0.75 g
Leucine:1.46 g
Methionine:0.47 g
Lysine:1.48 g
Isoleucine:0.87 g
Valine:0.93 g
Threonine:0.77 g
Tryptophan:0.23 g
Histidine:0.46 g
Arginine:1.28 g
Non-essential amino acids
Alanine:1.30 g
Aspartic acid:1.81 g
Betaine:7 mg
Cystine:0.29 g
Glutamic acid:2.79 g
Glycine:1.62 g
Hydroxyproline:~
Proline:1.17 g
Serine:0.80 g
Tyrosine:0.64 g
Fats Total:28.35 g
Saturated fatty acids:9.67 g
Monounsaturated fatty acids:12.90 g
Polyunsaturated fatty acids:3.65 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]:40 mg
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:0.17 g
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:6.80 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:2.43 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]:1.11 g
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:11.52 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:0.26 g
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.36 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:0.29 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]:~
[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:0.82 g
Caffeine:~
Theobromine:~
Product Type:Duck
Weight Watchers Points:9 point(s)
Atkins Diet (Induction) Rating:6 / 10
Atkins Diet (Maintanence) Rating:4 / 10
Zone Diet Rating:3 / 10
Shorter URL for this page:http://calobonga.com/_1jM
Did you know?...Frying French fries in beef tallow, the traditional but recently discarded McDonald's recipe, adds saturated fat to the diet. Replacing tallow with tropical oils such as palm oil simply substitutes one saturated fat for another. Replacing tallow with partially hydrogenated oil reduces cholesterol but adds trans fat.
Related: Duck, domesticated, meat and skin, raw
Duck, domesticated, meat only, raw
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