Nutrition Facts
Duck, young duckling, domesticated, White Pekin, leg, meat and skin, bone in, cooked,
roasted, 1 unit (yield from 1 lb ready-to-cook duck)
Note: Pieces with skin, seared 13 minutes, roasted at 350 degrees F, 60 minutes to
185 degrees F
|
Protein (g)
|
11.5
|
|
Total lipid (fat) (g)
|
4.9
|
|
Carbohydrate, by difference (g)
|
0
|
|
Energy (kcal)
|
93.31
|
|
Calcium, Ca (mg)
|
4.3
|
|
Iron, Fe (mg)
|
0.89
|
|
Sodium, Na (mg)
|
47.3
|
|
Selenium, Se (mcg)
|
9.37
|
|
Vitamin C, total ascorbic acid (mg)
|
0.64
|
|
Niacin (mg)
|
2.48
|
|
Cholesterol (mg)
|
49.02
|
|
Fatty acids, total saturated (g)
|
1.28
|
|
Fatty acids, total monounsaturated (g)
|
2.42
|
|
Fatty acids, total polyunsaturated (g)
|
0.82
|