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
|