Duck, young duckling, domesticated, White Pekin, breast, meat and skin, boneless, cooked, roasted
Food Group: Poultry Products
Category: Duck
Scientific name: Anas platyrhynchos
Serving Sizes: 0.50 breast, bone removed | unit (yield from 1 lb ready-to-cook duck) | 3.00 oz |
Nutrition FactsServing Size: 0.50 breast, bone removed |
||
|---|---|---|
| Amount Per Serving |
% Daily Value** | |
| Calories | 242.4 kcal |
0% |
| Total Fat | 13 g |
20% |
| Saturated Fat | 3.5 g |
17.5% |
| Polyunsaturated Fat | 2 g |
0% |
| Monounsaturated Fat | 6.5 g |
0% |
| Cholesterol | 163.2 mg |
54.4% |
| Sodium | 100.8 mg |
4.2% |
| Carbohydrate | - | - |
| Protein | 29.4 g |
58.8% |
| Vitamin C | 3.4 mg |
5.6% |
| Niacin | 9.4 mg |
47.1% |
| Calcium | 9.6 mg |
1% |
| Iron | 3.9 mg |
21.7% |
| Selenium | 31.7 mcg |
45.3% |
Nutrition FactsServing Size: unit (yield from 1 lb ready-to-cook duck) |
||
|---|---|---|
| Amount Per Serving |
% Daily Value** | |
| Calories | 113.1 kcal |
0% |
| Total Fat | 6.1 g |
9.3% |
| Saturated Fat | 1.6 g |
8.2% |
| Polyunsaturated Fat | 0.9 g |
0% |
| Monounsaturated Fat | 3 g |
0% |
| Cholesterol | 76.2 mg |
25.4% |
| Sodium | 47 mg |
2% |
| Carbohydrate | - | - |
| Protein | 13.7 g |
27.4% |
| Vitamin C | 1.6 mg |
2.6% |
| Niacin | 4.4 mg |
22% |
| Calcium | 4.5 mg |
0.4% |
| Iron | 1.8 mg |
10.1% |
| Selenium | 14.8 mcg |
21.1% |
Nutrition FactsServing Size: 3.00 oz |
||
|---|---|---|
| Amount Per Serving |
% Daily Value** | |
| Calories | 171.7 kcal |
0% |
| Total Fat | 9.2 g |
14.2% |
| Saturated Fat | 2.5 g |
12.4% |
| Polyunsaturated Fat | 1.4 g |
0% |
| Monounsaturated Fat | 4.6 g |
0% |
| Cholesterol | 115.6 mg |
38.5% |
| Sodium | 71.4 mg |
3% |
| Carbohydrate | - | - |
| Protein | 20.8 g |
41.7% |
| Vitamin C | 2.4 mg |
4% |
| Niacin | 6.7 mg |
33.4% |
| Calcium | 6.8 mg |
0.7% |
| Iron | 2.8 mg |
15.4% |
| Selenium | 22.4 mcg |
32.1% |
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* All food and nutrition data is from the USDA National Nutrient Database for Standard Reference (SR), Release 18.
** All daily values are from A Food Labeling Guide: Reference Values for Nutrition Labeling by the U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. Percentages shown are Based on a 2000 Calorie intake, for children and adults above the age of 4. To see percentages for your entire meal, please Join Mealographer.