Duck, wild
Category: Poultry Products Parts: Meat And Skin Method: Raw
Nutrition Highlights
Serving Size
Calories
179
Nutrient
% Daily Value*
*Daily Values are based on the reference caloric intake of 2,000 calories for adults and children aged 4+ years. Source: Food & Drug Administration
Calorie Sources
| Nutrient | Calories kcal (%) |
|---|---|
| Fat | 116 (64.8%) |
| Protein | 59 (33.0%) |
| Total | 179 (100%) |
Serving: 3 oz [85g]
Composition
| Nutrient | Weight g (%) |
|---|---|
| Water | 57 (66.5%) |
| Protein | 15 (17.4%) |
| Fat | 13 (15.2%) |
| Ash | 1.0 (1.2%) |
| Total | 85 (100%) |
Serving: 3 oz [85g]
Benefits
-
High in protein, with 3 ounces providing around 26 grams of protein to support muscle growth and repair
-
A good source of B vitamins like niacin, riboflavin, pantothenic acid and vitamin B6 which are important for energy metabolism and red blood cell formation
-
Contains iron, phosphorus and zinc which are essential minerals for various bodily functions like oxygen transport, bone health and immune function
-
Rich in omega-3 fatty acids like DHA and EPA which have anti-inflammatory properties and support heart and brain health
-
Low in saturated fat compared to other meats. Three ounces of duck meat has around 2 grams of saturated fat
Risks
-
May contain higher levels of fat and cholesterol compared to other meats due to the skin. Fat content can vary greatly depending on the specific cut and amount of skin consumed
-
Wild ducks can harbor pathogens like Salmonella and Campylobacter that can cause foodborne illness if the meat is undercooked or improperly handled
-
Higher risk of exposure to environmental toxins like heavy metals depending on what the ducks were exposed to in their habitat
-
Raw meat increases the risks of foodborne illness compared to properly cooked meat
-
Higher risk of parasites like Trichinella spiralis if meat is undercooked and comes from wild ducks rather than farm-raised ducks
Additional Information
Duck, wild, meat and skin, raw is a unique food product that offers various nutritional benefits and risks. Let's delve into its primary attribute, wild duck meat, and explore the secondary attribute of the skin.
Starting with the nutritional benefits, wild duck meat is a rich source of high-quality protein. Protein is essential for building and repairing tissues, supporting the immune system, and producing enzymes and hormones. Consuming wild duck meat can contribute to meeting your daily protein requirements.
Wild duck meat also contains essential vitamins and minerals. It is particularly rich in B vitamins such as niacin, thiamine, riboflavin, and vitamin B12. These vitamins play a crucial role in energy production, brain function, and red blood cell formation. Additionally, wild duck meat provides minerals like iron, zinc, and selenium, which are important for various bodily functions including immune support, metabolism, and antioxidant defense.
Moreover, wild duck meat is a good source of healthy fats, including monounsaturated and polyunsaturated fats. These fats are beneficial for heart health as they can help reduce LDL (bad) cholesterol levels and increase HDL (good) cholesterol levels. Wild duck meat also contains omega-3 fatty acids, which have anti-inflammatory properties and are associated with improved brain health.
Moving on to the secondary attribute, the duck skin adds both benefits and risks to the nutritional profile. The skin of wild duck is high in fat, particularly saturated fat. While some saturated fat is necessary for optimal health, excessive intake can increase the risk of cardiovascular diseases. Therefore, it is recommended to consume the duck skin in moderation or remove it before cooking to reduce saturated fat intake.
On the other hand, the duck skin adds flavor and texture to the meat, making it more enjoyable to consume. It also contains collagen, a protein that supports skin health and joint function. However, it is important to note that collagen is not a complete protein and should not be solely relied upon as a protein source.
When consuming wild duck meat and skin, it is crucial to consider the cooking method. Raw or undercooked duck meat may contain harmful bacteria, such as Salmonella or Campylobacter, which can cause foodborne illnesses. Therefore, it is recommended to cook wild duck thoroughly to ensure food safety.
In conclusion, wild duck meat and skin, raw, offer several nutritional benefits. The meat provides high-quality protein, essential vitamins and minerals, and healthy fats, while the skin adds flavor and contains collagen. However, the skin also contributes to the saturated fat content, which should be consumed in moderation. Proper cooking is necessary to eliminate any potential foodborne pathogens. As with any food, it is important to consider individual dietary needs and preferences when incorporating wild duck into your diet.