Patient Resources
Nutrition Facts
Duck, young duckling, domesticated, White Pekin, leg, meat and skin, bone in, cooked, roasted, 1 leg, bone removed (yield after cooking)
Note: Pieces with skin, seared 13 minutes, roasted at 350 degrees F, 60 minutes to 185 degrees F
Protein (g) | 24.61 |
|---|---|
Total lipid (fat) (g) | 10.49 |
Carbohydrate, by difference (g) | 0 |
Energy (kcal) | 199.64 |
Calcium, Ca (mg) | 9.2 |
Iron, Fe (mg) | 1.91 |
Sodium, Na (mg) | 101.2 |
Selenium, Se (mcg) | 20.06 |
Vitamin C, total ascorbic acid (mg) | 1.38 |
Niacin (mg) | 5.31 |
Cholesterol (mg) | 104.88 |
Fatty acids, total saturated (g) | 2.74 |
Fatty acids, total monounsaturated (g) | 5.17 |
Fatty acids, total polyunsaturated (g) | 1.74 |