Eggs, duck, whole, raw

12-920

Nutrition

g

Macronutrients

Energy
163kcal
680kj
Protein
14.3g
Fat
11.8g
Saturated fatty acids
2.9g
Monounsaturated fatty acids
4.9g
Polyunsaturated fatty acids
2g
Carbohydrate
Trace
Total sugars
Trace
Fibre (AOAC)

Minerals

Salt
0.3g
Sodium
120mg
Potassium
190mg
Calcium
63mg
Magnesium
16mg
Phosphorus
200mg
Iron
2.9mg
Copper
Zinc
1.4mg
Chloride
Manganese
0.1mg
Selenium
Iodine

Vitamins

Carotene
120µg
Retinol equivalent
560µg
Vitamin D
5µg
Vitamin E
Vitamin K1
Thiamin
0.16mg
Riboflavin
0.47mg
Niacin
0.2mg
Vitamin B6
0.25mg
Vitamin B12
5.4µg
Folate
80µg
Vitamin C
0mg

Description

Analytical and literature sources. Ref. Posati and Orr (1976)

References

Posati and Orr (1979) Composition of foods, dairy and egg products, raw, processed and prepared. Agr. Handbook No 8-1. fats and fatty acids from Fatty Acids Supplement (1998) 12-880, Data as Milk Products and Eggs Supplement 12-813