Duck, per 100 g: 135 kcal, 18.3 g protein, 0.9 g carbohydrate, 0 g fibre, 6 g fat. Figures are the USDA reference values for “Duck, domesticated, meat only, raw”.
At 100 g it reaches the EU threshold to be called a source of niacin (b3), thiamine (b1), riboflavin (b2), phosphorus. The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.
High protein54% of the energy in this food is proteinSugars-freeUnder 0.5 g sugars per 100 gLow sodium74 mg sodium per 100 g
Nutritional value per 100 g
| Nutrient | Per 100 g | % NRV |
|---|---|---|
| Energy and macronutrients | ||
| Energy | 135 kcal | |
| Protein | 18.3 g | |
| Fat | 5.95 g | |
| of which saturates | 2.32 g | |
| of which monounsaturates | 1.54 g | |
| of which polyunsaturates | 0.75 g | |
| Carbohydrate | 0.94 g | |
| of which sugars | 0 g | |
| Fibre | 0 g | |
| Water | 73.8 g | |
| Cholesterol | 77 mg | |
| Minerals | ||
| Calcium | 11 mg | 1.38% |
| Iron | 2.4 mg | 17.1% |
| Magnesium | 19 mg | 5.07% |
| Phosphorus | 203 mg | 29% |
| Potassium | 271 mg | 13.6% |
| Sodium | 74 mg | |
| Zinc | 1.9 mg | 19% |
| Copper | 0.253 mg | 25.3% |
| Manganese | 0.019 mg | 0.95% |
| Selenium | 13.9 µg | 25.3% |
| Vitamins | ||
| Vitamin A | 24 µg | 3% |
| Vitamin D | 0.1 µg | 2% |
| Vitamin E | 0.7 mg | 5.83% |
| Vitamin K | 2.8 µg | 3.73% |
| Vitamin C | 5.8 mg | 7.25% |
| Thiamine (B1) | 0.36 mg | 32.7% |
| Riboflavin (B2) | 0.45 mg | 32.1% |
| Niacin (B3) | 5.3 mg | 33.1% |
| Pantothenic acid (B5) | 1.6 mg | 26.7% |
| Vitamin B6 | 0.34 mg | 24.3% |
| Folate | 25 µg | 12.5% |
| Vitamin B12 | 0.4 µg | 16% |
% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.
What this food is a source of
This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.
High in Niacin (B3)33.1% NRV per 100 g
- Niacin contributes to normal energy-yielding metabolism
- Niacin contributes to the maintenance of normal skin
High in Thiamine (B1)32.7% NRV per 100 g
- Thiamine contributes to normal energy-yielding metabolism
- Thiamine contributes to the normal function of the heart
High in Riboflavin (B2)32.1% NRV per 100 g
- Riboflavin contributes to normal energy-yielding metabolism
- Riboflavin contributes to the maintenance of normal skin
Source of Phosphorus29% NRV per 100 g
- Phosphorus contributes to the maintenance of normal bones
- Phosphorus contributes to normal energy-yielding metabolism
Source of Pantothenic acid (B5)26.7% NRV per 100 g
- Pantothenic acid contributes to normal energy-yielding metabolism
- Pantothenic acid contributes to normal mental performance
Source of Copper25.3% NRV per 100 g
- Copper contributes to normal energy-yielding metabolism
- Copper contributes to the protection of cells from oxidative stress
Source of Selenium25.3% NRV per 100 g
- Selenium contributes to the normal function of the immune system
- Selenium contributes to the protection of cells from oxidative stress
Source of Vitamin B624.3% NRV per 100 g
- Vitamin B6 contributes to normal energy-yielding metabolism
- Vitamin B6 contributes to normal homocysteine metabolism
Source of Zinc19% NRV per 100 g
- Zinc contributes to normal cognitive function
- Zinc contributes to the normal function of the immune system
Source of Iron17.1% NRV per 100 g
- Iron contributes to normal formation of red blood cells and haemoglobin
- Iron contributes to the reduction of tiredness and fatigue
Source of Vitamin B1216% NRV per 100 g
- Vitamin B12 contributes to normal energy-yielding metabolism
- Vitamin B12 contributes to normal red blood cell formation
High protein54.2% of energy from protein
- Protein contributes to a growth in muscle mass
- Protein contributes to the maintenance of muscle mass
Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Duck, domesticated, meat only, raw (FDC ID 172410). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.
This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.