Patient Resources
Nutrition Facts
Duck, young duckling, domesticated, White Pekin, breast, meat and skin, boneless, cooked, roasted, 1 unit (yield from 1 lb ready-to-cook duck)
Note: Pieces, skin side down, seared 13 minutes; roasted at 350 degrees F, 17 minutes to 165 degrees F
Protein (g) | 13.72 |
|---|---|
Total lipid (fat) (g) | 6.08 |
Carbohydrate, by difference (g) | 0 |
Energy (kcal) | 113.12 |
Calcium, Ca (mg) | 4.48 |
Iron, Fe (mg) | 1.83 |
Sodium, Na (mg) | 47.04 |
Selenium, Se (mcg) | 14.78 |
Vitamin C, total ascorbic acid (mg) | 1.57 |
Niacin (mg) | 4.4 |
Cholesterol (mg) | 76.16 |
Fatty acids, total saturated (g) | 1.64 |
Fatty acids, total monounsaturated (g) | 3.04 |
Fatty acids, total polyunsaturated (g) | 0.91 |