Duck, roasted, meat only

Roasted duck meat is the cooked flesh of a duck, with the skin excluded from these figures. It mainly provides protein and fat, along with B vitamins and minerals such as iron and zinc. Per 100g, it contains 25g of protein and 10g of fat, including 3.3g of saturated fat.

Protein is needed for the growth and repair of body tissues. Iron contributes to the formation of red blood cells, while B vitamins help support normal energy metabolism. The saturated fat content is worth noting for people monitoring their intake. These figures apply to the meat only; eating the skin or adding sauces will change the nutritional content of the meal. Full nutritional figures are in the tables below.