Nutritional Facts

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:

Vitamin

Amount (% RDI)

  • Vitamin B3
    24%
  • Vitamin B2
    16%
  • Vitamin B1
    12%
  • Vitamin B5
    11%
  • Vitamin B6
    9%
  • Vitamin K
    6%
  • Vitamin B12
    5%
  • Vitamin A
    4%
  • Vitamin E
    4%
  • Folate
    1%

Vitamin

Amount (% RDI)

  • Selenium
    29%
  • Phosphorus
    16%
  • Iron
    15%
  • Zinc
    12%
  • Copper
    11%
  • Potassium
    6%
  • Magnesium
    4%
  • Sodium
    2%
  • Calcium
    1%
  • Manganese
    1%

Calories and Macronutrient

Amount (kcal/grams)

  • Calories
    337kcal
  • Carbohydrate
    0g
  • Fat
    28.4g
  •   - Saturated fat
    9.7g
  •   - Monounsaturated fat
    12.9g
  •   - Polyunsaturated fat
    3.6g
  •   - Omega 3
    290mg
  •   - Omega 6
    3360mb
  •   - Protein
    19.0g

(*as published by the USFDA)

Duck 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.