Duck

About this record

Duck is listed here under Meat & Poultry, with the preparation “Roasted”, from the source record “Duck, domesticated, meat and skin, cooked, roasted”. 32 of 34 nutrients have a value per 100 g (missing here: Iodine; missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Pantothenic acid (B5): 98th of 670 foods with a value (1.1 mg per 100 g)
• Niacin (B3): 125th of 758 foods with a value (4.83 mg per 100 g)
• Iron: 144th of 767 foods with a value (2.7 mg per 100 g)
• Thiamin (B1): 143rd of 743 foods with a value (0.174 mg per 100 g)
• Biotin (B7): 42nd of 181 foods with a value (4 µg per 100 g)

Positions are among non-dried foods in our data that have a value for that nutrient.

Other preparation in the data: Cooked

Source record: Duck, wild, Indigenous, cooked. A separate record with its own values, not merged with the one above.

Other preparation in the data: Raw

Source record: Duck, domesticated, meat and skin, raw. A separate record with its own values, not merged with the one above.

Other preparation in the data: Preparation not stated

Source record: Duck, scoter, white-winged, meat (Alaska Native). A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: USDA FoodData Central, SR Legacy: “Duck, domesticated, meat and skin, cooked, roasted” (release 2018-04 (CSV)); UK CoFID (Public Health England): “Duck, roasted, meat only” (release 2021 integrated dataset (xlsx)); Canadian Nutrient File (Health Canada): “Duck, domesticated, meat and skin, roasted” (release 2026 (14th edition, May 2026)).
• Amounts are per 100 g of the food as described by the record, in the units shown. The category and display name are assigned automatically and are being reviewed (About our data).
• Values are typical for the record and vary with variety, season and processing.
• Not medical advice; no recommended intakes are shown.

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