Duck, meat and skin, raw
Energy in 100 g
Per 100 g
1,603 kJ (388 kcal)
1,603 kJ (388 kcal)
Portion Size:
Carbohydrate | Source | Quantity |
---|---|---|
Starch | 50 | 0 g |
Sugar, total | 50 | 0 g |
Sugar, added | 50 | 0 g |
Fat | Source | Quantity |
---|---|---|
Saturated fatty acids | 450a | 10.7 g |
Trans fatty acids | 450a | 0.4 g |
Monounsaturated fatty acids | 450a | 19 g |
Polyunsaturated fatty acids | 450a | 5.6 g |
Omega-3 | 73f | 0.4 g |
Omega-6 | 74f | 4.5 g |
Cholesterol | 450a | 72 mg |
Saturated fatty acids | Source | Quantity |
---|---|---|
C12:0 (lauric acid) | 460g | 0.1 g |
C14:0 (myristic acid) | 460g | 0.2 g |
C16:0 (palmitic acid) | 460g | 9.2 g |
C18:0 (stearic acid) | 460g | 3.1 g |
Monounsaturated fatty acids | Source | Quantity |
---|---|---|
C16:1 sum (palmitoleic acid) | 460g | 1.5 g |
C18:1 sum (oleic acid) | 460g | 16.1 g |
Recommended Daily Allowance (RDA)
Fat-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin A | MI0325 | 50 µg-RE | 6 % |
Beta-carotene | 450b | 0 µg | |
Retinol | 460e | 50 µg | |
Vitamin D | 460e | 0.7 µg | 6 % |
Vitamin E | 400c | 0.5 mg-ATE | 4 % |
Water-soluble vitamins | Source | Quantity | % of RDA |
---|---|---|---|
Vitamin B1 (thiamin) | 450a | 0.14 mg | 10 % |
Vitamin B2 (riboflavin) | 450a | 0.51 mg | 31 % |
Vitamin B3 (niacin) | 450a | 3.5 mg | |
Vitamin B6 (pyridoxine) | 450a | 0.33 mg | 18 % |
Vitamin B9 (folate) | 450a | 7 µg | 2 % |
Vitamin B12 (cobalamin) | 450a | 2 µg | 50 % |
Vitamin C (askorbic acid) | 50 | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
Minerals | Source | Quantity | % of RDA |
---|---|---|---|
Calcium (Ca) | 450a | 8 mg | 0 % |
Potassium (K) | 450a | 190 mg | 5 % |
Sodium (Na) | 450a | 73 mg | |
Salt (NaCl) | MI0120 | 0.2 g | |
Phosphorus (P) | 450a | 120 mg | 18 % |
Magnesium (Mg) | 450a | 14 mg | 4 % |
Trace elements | Source | Quantity | % of RDA |
---|---|---|---|
Iron (Fe) | 450a | 1.3 mg | 11 % |
Copper (Cu) | 450a | 0.18 mg | 20 % |
Zinc (Zn) | 450a | 1.3 mg | 9 % |
Selenium (Se) | 400c | 20 µg | 23 % |
Iodine (I) | 325 | 4 µg | 2 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
LanguaL | Classification |
---|---|
A0273 | Poultry or poultry product (US CFR) |
A0795 | Poultry meat (EUROFIR) |
B1316 | Duck |
C0267 | Skeletal meat part, without bone, with skin |
E0150 | Whole, natural shape |
F0003 | Not heat-treated |
G0003 | Cooking method not applicable |
H0003 | No treatment applied |
J0142 | Preserved by chilling or freezing |
K0003 | No packing medium used |
M0001 | Container or wrapping not known |
N0001 | Food contact surface not known |
P0024 | Human consumer, no age specification |
Z0003 | Meat color, undesignated or unknown |