| 240.00 kcal | 0.20g | 19.70g | 15.50g |
| 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 majorThe protein content of meat and duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed.
Food review:
Poultry meat with high protein and fat content is relatively high in calories among poultry meats. It is not advisable to eat more when losing weight. However, duck meat can be eaten after being peeled and the calories are not high.
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) | 240.00 | Carbohydrates (grams) | 0.20 |
| Fat (grams) | 19.70 | Protein (grams) | 15.50 |
| Cellulose (grams) | 一 | Vitamin A (micrograms) | 52.00 |
| Vitamin C (mg) | 一 | Vitamin E (mg) | 0.27 |
| Carotene (microgram) | 一 | Thiamine (mg) | 0.08 |
| Riboflavin (mg) | 0.22 | Niacin (mg) | 4.20 |
| Cholesterol (mg) | 94.00 | Magnesium (mg) | 14.00 |
| Calcium (mg) | 6.00 | Iron (mg) | 2.20 |
| Zinc (mg) | 1.33 | Copper (mg) | 0.21 |
| Manganese (mg) | 0.06 | Potassium (mg) | 191.00 |
| Phosphorus (mg) | 122.00 | Sodium (mg) | 69.00 |
| Selenium (micrograms) | 12.25 |