Duck, meat only, raw

Duck is poultry, and the figures here describe raw duck meat only, without the skin. It mainly provides protein and fat, with 20g of protein and 6.5g of fat per 100g, including 2g of saturated fat. It also contains vitamins and minerals, including 2.4mg of iron per 100g.

Protein supports the growth and repair of body tissues, while iron is needed to make haemoglobin, which carries oxygen in the blood. The saturated fat content is worth noting for people monitoring their intake. These values apply to raw meat; cooking and added ingredients can change the nutrient content of the finished dish. Full nutrient figures are provided in the tables below.