| 90.00 kcal | 4.00g | 1.50g | 15.00g |
| Calories | Carbohydrates | Fat | Protein |
Detailed introduction:
Ducks belong to the phylum Vertebrates, order Birds, order Anseriformes, and Anatidae. They are domesticated from wild mallards and spot-billed ducks.
Duck meat is a delicacy, suitable for nourishing, and is the main raw material of various delicious dishes.
People often say that "chicken, duck, fish" are the four major meats.The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed.
Food review:
Duck breast meat is the lower calorie part of the duck and is one of the best sources of protein during weight loss. It is suitable for consumption as a meat food source during weight loss.
Nutritional value:
The fatty acids in duck meat have a low melting point and are easy to digest. Containing more B vitamins and vitamin E than other meats, it can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on patients with heart diseases such as myocardial infarction.
Nutrition Encyclopedia:| Nutrition | Content (per 100g) | Nutrition | Content (per 100g) |
| Calories (kcal) | 90.00 | Carbohydrates (grams) | 4.00 |
| Fat (grams) | 1.50 | Protein (grams) | 15.00 |
| Cellulose (grams) | 一 | Vitamin A (micrograms) | 一 |
| Vitamin C (mg) | 一 | Vitamin E (mg) | 1.98 |
| Carotene (microgram) | 一 | Thiamine (mg) | 0.01 |
| Riboflavin (mg) | 0.07 | Niacin (mg) | 4.20 |
| Cholesterol (mg) | 121.00 | Magnesium (mg) | 24.00 |
| Calcium (mg) | 6.00 | Iron (mg) | 4.10 |
| Zinc (mg) | 1.17 | Copper (mg) | 0.27 |
| Manganese (mg) | 0.01 | Potassium (mg) | 126.00 |
| Phosphorus (mg) | 86.00 | Sodium (mg) | 60.20 |
| Selenium (micrograms) | 12.62 |