Duck Egg

About this record

Duck Egg is listed here under Dairy & Eggs, with the preparation “Boiled”, from the source record “Eggs, duck, boiled and salted”. 14 of 34 nutrients have a value per 100 g (missing here: Selenium, Iodine, Vitamin A (RAE / retinol equivalent), Vitamin D, Vitamin E, Vitamin K (phylloquinone), Pantothenic acid (B5), Vitamin B6, Biotin (B7), Choline, Tryptophan, Threonine…; missing is never shown as zero). Values are copied unchanged from the source.

Where it ranks

• Sodium: 5th of 740 foods with a value (1,690 mg per 100 g)
• Potassium: 14th of 779 foods with a value (800 mg per 100 g)
• Riboflavin (B2): 51st of 744 foods with a value (0.52 mg per 100 g)
• Copper: 77th of 744 foods with a value (0.53 mg per 100 g)
• Zinc: 105th of 765 foods with a value (3.5 mg per 100 g)

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

Other preparation in the data: Raw

Source record: Egg, duck, whole, fresh, raw. A separate record with its own values, not merged with the one above.

Sources and limitations

• Source: UK CoFID (Public Health England): “Eggs, duck, boiled and salted” (release 2021 integrated dataset (xlsx)).
• 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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