United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  05144, Duck, wild, meat and skin, raw
heading Nutrient Unit
Value per 100 g

oz 85 g

unit (yield from 1 lb ready-to-cook duck) 239 g

duck 270 g
Proximates Water g 66.52 56.54 158.98 179.60
Proximates Energy kcal 211 179 504 570
Proximates Protein g 17.42 14.81 41.63 47.03
Proximates Total lipid (fat) g 15.20 12.92 36.33 41.04
Proximates Carbohydrate, by difference g 0.00 0.00 0.00 0.00
Proximates Fiber, total dietary g 0.0 0.0 0.0 0.0
Minerals Calcium, Ca mg 5 4 12 14
Minerals Iron, Fe mg 4.16 3.54 9.94 11.23
Minerals Magnesium, Mg mg 20 17 48 54
Minerals Phosphorus, P mg 168 143 402 454
Minerals Potassium, K mg 249 212 595 672
Minerals Sodium, Na mg 56 48 134 151
Minerals Zinc, Zn mg 0.77 0.65 1.84 2.08
Vitamins Vitamin C, total ascorbic acid mg 5.2 4.4 12.4 14.0
Vitamins Thiamin mg 0.351 0.298 0.839 0.948
Vitamins Riboflavin mg 0.269 0.229 0.643 0.726
Vitamins Niacin mg 3.317 2.819 7.928 8.956
Vitamins Vitamin B-6 mg 0.530 0.451 1.267 1.431
Vitamins Folate, DFE µg 21 18 50 57
Vitamins Vitamin B-12 µg 0.65 0.55 1.55 1.75
Vitamins Vitamin A, RAE µg 26 22 62 70
Vitamins Vitamin A, IU IU 88 75 210 238
Lipids Fatty acids, total saturated g 5.040 4.284 12.046 13.608
Lipids Fatty acids, total monounsaturated g 6.800 5.780 16.252 18.360
Lipids Fatty acids, total polyunsaturated g 2.020 1.717 4.828 5.454
Lipids Cholesterol mg 80 68 191 216