Duck is a healthy and flavourful red meat that contains higher amounts of iron than other poultry. Whether you enjoy it roasted, braised or fried, its health benefits are impressive.
Duck meat is rich in protein, phosphorus, riboflavin, iron, zinc, vitamin B6, thiamine, niacin (a form of vitamin B3), vitamin B12, folate, as well as magnesium – making it an excellent source of protein.
The following data tables show the typical nutritional values for duck meat per 100 grams:
Calories and Macronutrient |
Amount (kcal/grams) |
(*as published by the USFDA)
Duck meat offers 19g of protein per 100g with the skin, and 23.5g per 100g without the skin. Sufficient protein intake is imperative as it has various functions for the human body including:
- Enhancing the immune system
- Building and repairing your body’s cells
- Building muscle and/or retaining lean mass
- Maintaining the structure and overall health of skin, hair and nails
- And, sometimes, acting as enzymes
The primary mineral in duck meat is Selenium which is a type of antioxidant, and it has benefits related to inflammation and immune responses.
