Duck, young duckling, domesticated, White Pekin, leg, meat and skin, bone in, cooked, roasted
Weight Loss Rating: 1
Total Calories: 93 calories in 1 unit (yield from 1 lb ready-to-cook duck)
Serving Weight: 1 unit = 43 g ≈ 0.095 lb ≈ 1.52 oz
Caloric Density: 2.17 calories / gram
Weight Watchers Counter: 2 Weight Watchers points
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Calorie Sources: 53% proteins; 47% fats
Fats: 4.90 g (44 calories, 11% by weight)
Carbohydrates: ~
Proteins: 11.50 g (49 calories, 27% by weight)
Alcohol: ~
Water: 26.19 g (61% by weight)
Fat Composition: 54% monounsaturated; 28% saturated; 18% polyunsaturated
Trans Fat : ~
Dietary Fiber: ~
Cholesterol: 49.02 mg
Caffeine: ~
Serving Sizes:
100 g
1 leg, bone removed (yield after cooking)
1 unit (yield from 1 lb ready-to-cook duck)
3 oz
Scientific Name: Anas platyrhynchos
Refuse: 31 %
Refuse Description: Bone
Footnotes:
Pieces with skin, seared 13 minutes, roasted at 350 degrees F, 60 minutes to 185 degrees FData from the Duckling Council and a USDA contractData from the Duckling Council and a USDA contract
Food Group: Poultry Products
USDA #: 5317
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Vitamin A: ~ IU
Retinol: ~
Retinol Activity Equivalent: ~
α-Carotene: ~
β-Carotene: ~
β-Cryptoxanthin: ~
Lycopene: ~
Lutein + Zeaxanthin: ~
Vitamin B-1: ~
Vitamin B-2: ~
Vitamin B-3: 2.48 mg
Vitamin B-5: ~
Vitamin B-6: ~
Vitamin B-9: ~
Food folate: ~
Dietary Folate Equivalent: ~
Folic acid: ~
Vitamin B-12: ~
Added Vitamin B-12: ~
Choline: ~
Vitamin C: 645 mcg
Vitamin D: ~
Vitamin D2 (ergocalciferol): ~
Vitamin D3 (cholecalciferol): ~
Vitamin D (D2 + D3): ~
Vitamin E: ~
Added α-Tocopherol: ~
β-Tocopherol: ~
δ-Tocopherol: ~
γ-Tocopherol: ~
Vitamin K: ~
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Calcium (Ca) : 4.30 mg
Copper (Cu) : ~
Fluoride (F) : ~
Iron (Fe) : 894.40 mcg
Magnesium (Mg) : ~
Manganese (Mn) : ~
Phosphorus (P) : ~
Potassium (K) : ~
Selenium (Se) : 9.37 mcg
Sodium (Na) : 47.30 mg
Zinc (Zn) : ~
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Cholesterol: 49.02 mg
Phytosterols: ~
Campesterol: ~
Stigmasterol: ~
β-sitosterol: ~
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Carbohydrates Total :~
Dietary Fiber: ~
Sugars Total: ~
Fructose: ~
Galactose: ~
Glucose/Dextrose: ~
Lactose: ~
Maltose: ~
Sucrose: ~
Starch: ~
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Proteins Total :11.50 g
Phenylalanine: 0.48 g
Leucine: 0.96 g
Methionine: 0.31 g
Lysine: 0.97 g
Isoleucine: 0.58 g
Valine: 0.59 g
Threonine: 0.49 g
Tryptophan: 0.15 g
Histidine: 0.30 g
Arginine: 0.73 g
Alanine: 0.72 g
Aspartic acid: 1.11 g
Betaine: ~
Cystine: 0.17 g
Glutamic acid: 1.78 g
Glycine: 0.64 g
Hydroxyproline: ~
Proline: 0.56 g
Serine: 0.49 g
Tyrosine: 0.43 g
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Fats Total :4.90 g
Saturated fatty acids: 1.28 g
Monounsaturated fatty acids: 2.41 g
Polyunsaturated fatty acids: 0.81 g
Trans fatty acids: ~
Trans-monoenoic: ~
Trans-polyenoic: ~
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] : 25.80 mg
Pentadecanoic [15:0] : ~
Hexadecanoic/Palmitic [16:0] : 0.99 g
Heptadecanoic/Margaric [17:0] : ~
Octadecanoic/Stearic [18:0] : 0.26 g
Eicosanoic/Arachidic [20:0] : ~
Docosanoic/Behenic [22:0] : ~
Tetracosanoic/Lignoceric [24:0] : ~
Tetradecenoic/Myristoleic [14:1] : ~
Pentadecenoic [15:1] : ~
Hexadecenoic/Palmitoleic [16:1] : 0.19 g
[16:1 cis] : ~
[16:1 trans] : ~
Heptadecenoic [17:1] : ~
Octadecenoic/Oleic [18:1] : 2.19 g
[18:1 cis] : ~
[18:1 trans] : ~
Eicosenoic/Gadoleic [20:1] : 21.50 mg
Docosenoic/Erucic [22:1] : ~
[22:1 cis] : ~
[22:1 trans] : ~
Cis-Tetracosenoic/Nervonic [24:1 cis] : ~
Octadecadienoic/Linoleic [18:2] : 0.75 g
[18:2 CLAs] : ~
[18:2 i] : ~
[18:2 Ω-6 c,c] : ~
[18:2 t,~] : ~
[18:2 t,t] : ~
Octadecatrienoic/Linolenic [18:3] : 34.40 mg
[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] : 25.80 mg
[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 ] : ~
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Ash: 0.43 g
Caffeine: ~
Theobromine: ~
Product Type: Duck
Weight Watchers Points: 2 point(s)
Atkins Diet (Induction) Rating: 10 / 10
Atkins Diet (Maintanence) Rating: 4 / 10
Zone Diet Rating: 1 / 10
Shorter URL for this page: http://calobonga.com/_3XI
Did you know?... It was found that, on average, organic food contains higher levels of vitamin C and essential minerals such as calcium, magnesium, iron and chromium.
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Duckling
Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised
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Vitamin A
| Vitamin C
Calcium
| Iron