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Properties and benefits: duck
Season: duck
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Cook with duck
Duck
Duck meat is considered one of the great protagonists of French gastronomy and, although its consumption is widespread throughout the world, its demand is increasing in our country more and more.
Almost everything is used from the duck and it gives rise to an endless number of different and delicious dishes. Its meat is very succulent and is considered very fine on the palate.
Duck meat is rich in water and, like all meats, contains proteins of high biological value. The fatty component of this meat is variable and depends on various factors, among which the origin stands out; that is, the meat from wild ducks is less fatty than that from farm-raised.
Properties and benefits: duck
Some benefits you didn't know about taking duck
The calorie content of duck is higher than other fowl, but it varies depending on its skin, as the largest amount of fat is found there.
Once the skin is removed, duck meat becomes lean with a low fat content and an abundance of different types of micro-nutrients, such as potassium. It is also rich in zinc, and A and B group vitamins, which support your energy metabolism.
Nutritional composition: Calories, 337 kcal, Water: 64 g, Protein, 19 g, Fat: 28 g, Calcium: 10 g, Iron: 2 g, Magnesium: 15 mg, Zinc: 2.7 mg, Potassium: 280 mg, Sodium: 80 mg, Niacin: 6 mg, Vitamin B6: 0.34 mg, Vitamin B12: 3 mg, Vitamin A: 24 mg
Nutritional values
337.0
Kcal
337.0
Kj
28.0 gr
Fat
0.0 gr
CHO
19.0 gr
Protein
0.0 gr
Salt
