Nutrition Facts
Duck, young duckling, domesticated, White Pekin, leg, meat only, bone in, cooked without skin, braised, 1 unit (yield from 1 lb ready-to-cook duck)
Note: Skinless pieces, covered and braised at 350 degrees F, 55 minutes to 185 degrees F
|
Protein (g) |
10.18 |
|---|---|
|
Total lipid (fat) (g) |
2.09 |
|
Carbohydrate, by difference (g) |
0 |
|
Energy (kcal) |
62.3 |
|
Calcium, Ca (mg) |
3.5 |
|
Iron, Fe (mg) |
0.82 |
|
Sodium, Na (mg) |
37.8 |
|
Selenium, Se (mcg) |
7.56 |
|
Vitamin C, total ascorbic acid (mg) |
0.8 |
|
Niacin (mg) |
1.87 |
|
Cholesterol (mg) |
36.75 |
|
Fatty acids, total saturated (g) |
0.47 |
|
Fatty acids, total monounsaturated (g) |
0.92 |
|
Fatty acids, total polyunsaturated (g) |
0.32 |