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Duck, with skin, roasted

Food composition table - list of nutrients in chosen food items
Nutrient Quantity Unit Ref. Description
Edible part 100 % 0 Estimated as 100 % edible (net weight).
Water 31 g MI0142 Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])
Kilojoules 1920 kJ MI0114 Energy calculated according to Regulation (EU) 1169/2011 (kJ) (ENERCJ[kJ] = 17*PROT[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 8*FIBT[g] + 13*OA[g] + 10*POLYL[g])
Kilocalories 463 kcal MI0115 Energy calculated according to Regulation (EU) 1169/2011 (kcal) (ENERCC[kcal] = 4*PROT[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 2*FIBT[g] + 3*OA[g] + 2.4*POLYL[g])
Fat 37.3 g MI0002 EuroFIR recipe calculation procedure
Saturated fatty acids 26.8 g MI0002 EuroFIR recipe calculation procedure
C12:0 0.12 g MI0002 EuroFIR recipe calculation procedure
C14:0 0.6 g MI0002 EuroFIR recipe calculation procedure
C16:0 23.11 g MI0002 EuroFIR recipe calculation procedure
C18:0 7.72 g MI0002 EuroFIR recipe calculation procedure
Transunsaturated fatty acids 1 g MI0002 EuroFIR recipe calculation procedure
Cis-mono unsaturated fatty acids 47.5 g MI0002 EuroFIR recipe calculation procedure
C16:1 sum 3.72 g MI0002 EuroFIR recipe calculation procedure
C18:1 sum 40.37 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids 14 g MI0002 EuroFIR recipe calculation procedure
C18:2n-6 11.32 g MI0002 EuroFIR recipe calculation procedure
C18:3n-3 0.94 g MI0002 EuroFIR recipe calculation procedure
C20:3n-3 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:3n-6 0.06 g MI0002 EuroFIR recipe calculation procedure
C20:4n-3 0 g MI0002 EuroFIR recipe calculation procedure
C20:4n-6 0 g MI0002 EuroFIR recipe calculation procedure
C20:5n-3 (EPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:5n-3 (DPA) 0 g MI0002 EuroFIR recipe calculation procedure
C22:6n-3 (DHA) 0 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-3 0.94 g MI0002 EuroFIR recipe calculation procedure
Cis-poly unsaturated fatty acids, n-6 11.32 g MI0002 EuroFIR recipe calculation procedure
Cholesterol 180 mg MI0002 EuroFIR recipe calculation procedure
Carbohydrate, glycemic 0 g MI0181 Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])
Starch 0 g MI0002 EuroFIR recipe calculation procedure
Mono+Di saccharides 0 g MI0002 EuroFIR recipe calculation procedure
Sugar, added 0 g MI0002 EuroFIR recipe calculation procedure
Dietary fibre 0 g MI0002 EuroFIR recipe calculation procedure
Protein 31.8 g MI0002 EuroFIR recipe calculation procedure
Salt 0.4 g MI0120 Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)
Alcohol 0 g MI0002 EuroFIR recipe calculation procedure
Vitamin A 50 µg-RE MI0325 Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))
Retinol 50 µg MI0002 EuroFIR recipe calculation procedure
Beta-carotene 0 µg MI0002 EuroFIR recipe calculation procedure
Vitamin D 0.7 µg MI0002 EuroFIR recipe calculation procedure
Vitamin E 0.5 mg-ATE MI0002 EuroFIR recipe calculation procedure
Thiamin 0.23 mg MI0002 EuroFIR recipe calculation procedure
Riboflavin 1.15 mg MI0002 EuroFIR recipe calculation procedure
Niacin 7 mg MI0002 EuroFIR recipe calculation procedure
Vitamin B6 0.54 mg MI0002 EuroFIR recipe calculation procedure
Folate 9 µg MI0002 EuroFIR recipe calculation procedure
Vitamin B12 3.5 µg MI0002 EuroFIR recipe calculation procedure
Vitamin C 0 mg MI0002 EuroFIR recipe calculation procedure
Calcium 20 mg MI0002 EuroFIR recipe calculation procedure
Iron 3.1 mg MI0002 EuroFIR recipe calculation procedure
Sodium 155 mg MI0002 EuroFIR recipe calculation procedure
Potassium 428 mg MI0002 EuroFIR recipe calculation procedure
Magnesium 30 mg MI0002 EuroFIR recipe calculation procedure
Zinc 3.3 mg MI0002 EuroFIR recipe calculation procedure
Selenium 50 µg MI0002 EuroFIR recipe calculation procedure
Copper 0.38 mg MI0002 EuroFIR recipe calculation procedure
Phosphorus 255 mg MI0002 EuroFIR recipe calculation procedure
Iodine 11 µg MI0002 EuroFIR recipe calculation procedure

Classifications

LanguaL coding of the food
LanguaL Classification
A0273 POULTRY OR POULTRY PRODUCT (US CFR)
A0795 POULTRY MEAT (EUROFIR)
B1316 DUCK
C0267 SKELETAL MEAT PART, WITHOUT BONE, WITH SKIN
E0122 DIVIDED OR DISINTEGRATED
F0014 FULLY HEAT-TREATED
G0005 BAKED OR ROASTED
H0001 TREATMENT APPLIED NOT KNOWN
J0001 PRESERVATION METHOD NOT KNOWN
K0003 NO PACKING MEDIUM USED
M0001 CONTAINER OR WRAPPING NOT KNOWN
N0001 FOOD CONTACT SURFACE NOT KNOWN
P0024 HUMAN CONSUMER, NO AGE SPECIFICATION
Z0003 MEAT COLOR, UNDESIGNATED OR UNKNOWN

Food Groups