Nutrition Facts
Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without
skin, braised, 1 unit (yield from 1 lb ready-to-cook duck)
Note: Skinless pieces, covered and braised at 350 degrees F, 55 minutes to 185 degrees
F
|
Protein (g)
|
10.18
|
|
Total lipid (fat) (g)
|
2.09
|
|
Carbohydrate, by difference (g)
|
0
|
|
Energy (kcal)
|
62.3
|
|
Calcium, Ca (mg)
|
3.5
|
|
Iron, Fe (mg)
|
0.82
|
|
Sodium, Na (mg)
|
37.8
|
|
Selenium, Se (mcg)
|
7.56
|
|
Vitamin C, total ascorbic acid (mg)
|
0.8
|
|
Niacin (mg)
|
1.87
|
|
Cholesterol (mg)
|
36.75
|
|
Fatty acids, total saturated (g)
|
0.47
|
|
Fatty acids, total monounsaturated (g)
|
0.92
|
|
Fatty acids, total polyunsaturated (g)
|
0.32
|