Nutrition Facts
Duck, young duckling, domesticated, White Pekin, leg, meat and skin, bone in, cooked, roasted, 1 leg, bone removed (yield after cooking)
Note: Pieces with skin, seared 13 minutes, roasted at 350 degrees F, 60 minutes to 185 degrees F
|
Protein (g) |
24.61 |
|---|---|
|
Total lipid (fat) (g) |
10.49 |
|
Carbohydrate, by difference (g) |
0 |
|
Energy (kcal) |
199.64 |
|
Calcium, Ca (mg) |
9.2 |
|
Iron, Fe (mg) |
1.91 |
|
Sodium, Na (mg) |
101.2 |
|
Selenium, Se (mcg) |
20.06 |
|
Vitamin C, total ascorbic acid (mg) |
1.38 |
|
Niacin (mg) |
5.31 |
|
Cholesterol (mg) |
104.88 |
|
Fatty acids, total saturated (g) |
2.74 |
|
Fatty acids, total monounsaturated (g) |
5.17 |
|
Fatty acids, total polyunsaturated (g) |
1.74 |