young duckling Duck

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young duckling Duck Food Facts

Duck, young duckling, domesticated, White Pekin, breast, meat only, boneless, cooked without skin, broiled food facts

USDA SR27 Database Food #05316 category poultry-game Food Products
Measurement
measure spectrum
Amount: apple3 oz = 85 grams
of DUCK,YNG DUCKL,DOM,WH PEKIN,BRST,MEAT,BNLESS,CKD WO/SKN,BRLD
Current Multiple = 1
05316
Measurement Choices:
3 oz   .5 breast, bone and skin removed
1 cup, chopped or diced   1 unit (yield from 1 lb ready-to-cook duck)

Multiply Current Measurement by:
1/2 1 2 3 4
Calories
nutrient-1
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
119 140
 
498 586
 
Macronutrients
nutrient-2
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.13 2.5
 
23.46 27.6
 
58.01 68.25
 
1.19 1.4
 
Macronutrients are elements or substances that are essential in larger amounts to the growth and health of a living organism.
Close Notes
Vitamins
nutrient-3
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.7 3.2
 
8.798 10.35
 
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Vitamins are:
Minerals
nutrient-4
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
8 9
 
3.82 4.49
 
24.7 29
 
89 105
 
NS
 
NS
 
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Minerals are:
Fat
nutrient-7
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
2.13 2.5
 
Fat Calories = 20.2 kcals = 17% of total
0.321 0.378
 
0.74 0.871
 
0.491 0.578
 
0.01 g
nmb/Ω6   0.04:1
0.257 g
Ω6/Ω3   25.7:1
Fats and sterols.
Sterols
nutrient-8
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
Proteins
nutrient-11
Nutrient
Value
Pct Daily RDA
Nutrient
Value
Pct Daily RDA
23.46 27.6
 
Protein Calories = 98.8 kcals = 83% of total
Nine Indispensable Amino Acids
0.615 0.724
 
1.964 2.31
 
1.193 1.404
 
1.989 2.34
 
0.995 1.17
 
0.323 0.38
 
1.216 1.431
 
End of Nine
 
 
0.626 0.737
 
0.357 0.42
 
0.886 1.042
 
0.976 1.148
 
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Proteins are:
Footnotes:
~Skinless pieces, charbroiled 12 minutes to 165 degrees F~ D
**(204) ~Data from the Duckling Council and a USDA contract~ N
**(601) ~Data from the Duckling Council and a USDA contract~ N

This food, briefly described as DUCK,YNG DUCKL,DOM,WH PEKIN,BRST,MEAT,BNLESS,CKD WO/SKN,BRLD, supplies an extra generous amount of the following vitamins, minerals and nutrients:
Energy This food has a high source of energy. The amount of energy is measured in joules or Calories (kilocals).


Protein is the major structural component of all cells in the body and function as enzymes in membranes as transport carriers and as some hormones. During digestion and absorption, dietary proteins are broken down into amino acids which become building blocks of these fuctional and structural compounds. Histidine is the 1st of 9 essential amino acids Isoleucine is the 2nd of 9 essential amino acids Threonine is the 3rd of 9 essential amino acids Valine is the 4th of 9 essential amino acids Methionine is the 5th of 9 essential amino acids Tyrosine is the 6th of 9 essential amino acids Leucine is the 7th of 9 essential amino acids Lysine is the 8th of 9 essential amino acids Tryptophan is the 9th of 9 essential amino acids Cystine Phenylalanine
Total lipid (fat) This food has a higher than average amount of lipids (fat). Fat is required by the body, but some sources of fat are better than others. The fat types that are present in generous amounts (if any) are as follows: Fatty acids, total monounsaturated Fatty acids, total polyunsaturated 18:2 undifferentiated Ω6 Iron, Fe, prevents microcitic hypochromic anemia. Selenium, Se, provides defense against oxidative stress and regulation of thyroid hormone action, and reduction and oxidation. Sodium, Na, and chloride, in excessive amounts, increase blood pressure, heart disease, hypertension and stroke. Niacin is a coenzyme in metabolism of Carbohydrates and branched amino acids. Arginine Alanine Aspartic acid Glutamic acid Glycine Proline Serine Fatty acids, total saturated Cholesterol