|
|
| back to USDA Nutrition Index |
 |
|
|
|
Fat, duck (USDA#04574) |
| Serving Size 1 cup |
|
|
|
| Water 0g |
|
| Calories 882 |
|
| Energy 3691kj |
|
| Protein 0g |
|
| Total Fat 99g |
|
| Ash 0g |
|
| Total Carbohydrates 0g |
|
| Dietary Fiber 0g |
|
| Sugars 0g |
|
| Calcium, Ca 0mg |
|
| Iron, Fe 0mg |
|
| Magnesium, Mg 0mg |
|
| Phosphorus, P 0mg |
|
| Potassium 0mg |
|
| Sodium 0mg |
|
| Zinc, Zn 0mg |
|
| Copper, Cu 0mg |
|
| Selenium, Se 0mcg |
|
| Vitamin C, total ascorbic acid 0mg |
|
| Thiamin 0mg |
|
| Riboflavin 0mg |
|
| Niacin 0mg |
|
| Pantothenic acid 0mg |
|
| Vitamin B-6 0mg |
|
| Folate, total 0mcg |
|
| Folic acid 0mcg |
|
| Folate, food 0mcg |
|
| Folate, DFE 0mcg_DFE |
|
| Choline, total 122mg |
|
| Vitamin B-12 0mcg |
|
| Vitamin B-12, added 0mcg |
|
| Vitamin A, IU 0IU |
|
| Vitamin A, RAE 0mcg_RAE |
|
| Retinol 0mcg |
|
| Vitamin E (alpha-tocopherol) 2mg |
|
| Vitamin E, added 0mg |
|
| Vitamin K (phylloquinone) 0mcg |
|
| Fatty acids, total saturated 33g |
|
| 4:0 0g |
|
| 6:0 0g |
|
| 8:0 0g |
|
| 10:0 0g |
|
| 12:0 0g |
|
| 14:0 0g |
|
| 16:0 24g |
|
| 18:0 7g |
|
| Fatty acids, total monounsaturated 49g |
|
| 16:1 undifferentiated 4g |
|
| 18:1 undifferentiated 44g |
|
| 20:1 1g |
|
| 22:1 undifferentiated 0g |
|
| Fatty acids, total polyunsaturated 12g |
|
| 18:2 undifferentiated 12g |
|
| 18:3 undifferentiated 1g |
|
| 18:4 0g |
|
| 20:4 undifferentiated 0g |
|
| 20:5 n-3 0g |
|
| 22:5 n-3 0g |
|
| 22:6 n-3 0g |
|
| Cholesterol 100mg |
|
| Phytosterols 0mg |
|
| Tryptophan 0g |
|
| Threonine 0g |
|
| Isoleucine 0g |
|
| Leucine 0g |
|
| Lysine 0g |
|
| Methionine 0g |
|
| Cystine 0g |
|
| Phenylalanine 0g |
|
| Tyrosine 0g |
|
| Valine 0g |
|
| Arginine 0g |
|
| Histidine 0g |
|
| Alanine 0g |
|
| Aspartic acid 0g |
|
| Glutamic acid 0g |
|
| Glycine 0g |
|
| Proline 0g |
|
| Serine 0g |
|
| Alcohol, ethyl 0g |
|
| Caffeine 0mg |
|
| Theobromine 0mg |
|
| Carotene, beta 0mcg |
|
| Carotene, alpha 0mcg |
|
| Cryptoxanthin, beta 0mcg |
|
| Lycopene 0mcg |
|
| Lutein + zeaxanthin 0mcg |
|
|
|
|
|
|
|
|
Fat, duck usda nutrition - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Roast duck breast makes this attractive salad a special treat for an elegant dinner party or luncheon. |
|
|
 |
|
|
|
| Roasting a breast of duck provides a rich, delicious meal for a special occasion. The sweet and mildly tart sauce enhances the flavor of the duck. |
|
|
 |
|
|
|
| The rich, deep flavor of the roasted duck is enhanced by the sweetness of the red current sauce. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
By making a few adjustments to your favorite recipes,you can minimize the fat content in your daily diet. Use thesuggested low-fat substitutions for the ingredients ... |
|
|
|
|
|
|
|
| Purchasing Tips | Cooking Tips | Cooking Oil Care | Olive Oil Tasting
Oils and Fats Purchasing Tips
Purchasing Tips
A product labeled "whipped butter" is ... |
|
|
|
|
|
|
|
| Types of Fat Structures | Fat Composition of Oils and Solid FatsThe Controversy over Coconut Oil | Olive Oil Nutritional Facts
Types of Fat Structures
All edible ... |
|
|
|
|
|
|
|
| Storage of Liquid Fats | Storage of Solid FatsDeep-Frying Safety Tips | Olive Oil Handling/Safety/Storage
Guidelines for Storage of Liquid Fats
General ... |
|
|
|
|
|
|
|
| Sautéing | Pan-Frying | Stir-Frying | Deep-Frying | Grilling and BroilingBaking with Olive Oil | Smoke Point | Cooking Guidelines
Sautéing
Sautéing is a cooking ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A type of cooking fat that is often sought by chefs desiring to add a rich flavor to a variety of foods. Similar to Duck Fat, Goose Fat is often produced by collecting the fat as ... |
|
|
|
|
|
|
|
| A sweet and sour sauce that is prepared from a combination of dried plums and apricots, vinegar, sugar, and spices to be served as a condiment with cooked duck or pork. A common ... |
|
|
|
|
|
|
|
| A utensil used to remove juices from the meat and carcass of a whole duck after it has been cooked. The juices are used to season the slices when served. The duck is typically ... |
|
|
|
|
|
|
|
| A cooking utensil that enables liquid fat to be gathered and removed from juices that are come from roasted meats, stews, soups and stocks. Fat is typically skimmed off the ... |
|
|
|
|
|
|
|
| Positive Descriptor of wine that fills the mouth. Although “fat” wines typically lack elegance, “fat” wine is highly valued by connoisseurs of sweet dessert wines. |
|
|
|
|
|
|
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2009 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
|
