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Nutritional Information, Diet Info and Calories in
Duck, Meat Only, Raw

Nutrition Facts
Serving Size
1 unit
 
Amount Per Serving
Calories
180
Calories from Fat
73
 
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
3.2g
16%
Trans Fat
0g
Cholesterol
105.5mg
35%
Sodium
101.4mg
4%
Potassium
371.3mg
11%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
25g
50%
 
Vitamin A  2% Vitamin C  13%
Calcium  2% Iron  18%
Thiamin  33% Riboflavin  36%
Vitamin B6  23% Vitamin B12  9%
Niacin  36% Magnesium  7%
Phosphorus  28% Zinc  17%
Copper  17% Pantothenic Acid  22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Notes: domesticated, yield from 1 lb RTC duck

Additional Serving Size Recommendations

Nutrition Facts
Serving Size
1/2 duck
 
Amount Per Serving
Calories
398
Calories from Fat
161
 
% Daily Value*
Total Fat
18g
28%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
233.3mg
78%
Sodium
224.2mg
9%
Potassium
821.1mg
23%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
55.4g
111%
 
Vitamin A  5% Vitamin C  29%
Calcium  3% Iron  40%
Thiamin  73% Riboflavin  80%
Vitamin B6  52% Vitamin B12  20%
Niacin  80% Magnesium  14%
Phosphorus  62% Zinc  38%
Copper  38% Pantothenic Acid  48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts
Serving Size
100 grams
 
Amount Per Serving
Calories
131
Calories from Fat
53
 
% Daily Value*
Total Fat
6g
9%
Saturated Fat
2.3g
12%
Trans Fat
0g
Cholesterol
77mg
26%
Sodium
74mg
3%
Potassium
271mg
8%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
18.3g
37%
 
Vitamin A  2% Vitamin C  10%
Calcium  1% Iron  13%
Thiamin  24% Riboflavin  26%
Vitamin B6  17% Vitamin B12  7%
Niacin  27% Magnesium  5%
Phosphorus  20% Zinc  13%
Copper  13% Pantothenic Acid  16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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