Duck Egg
Nutrition Information
| Nutrient / Component | Per 100 g (Whole Duck Egg) | Per 1 Whole Duck Egg (70 g) | Per 1 Duck Egg White (40 g) |
|---|---|---|---|
| Energy (Calories) | 185 kcal | 129.5 kcal | 18.8 kcal |
| Water | 70.8 g | 49.6 g | 35.2 g |
| Protein | 12.81 g | 8.97 g | 3.88 g |
| Total Fat | 13.77 g | 9.64 g | 0.04 g |
| — Monounsaturated Fat | 6.52 g | 4.57 g | 0.00 g |
| — Polyunsaturated Fat | 1.22 g | 0.86 g | 0.00 g |
| — Saturated Fat | 3.68 g | 2.58 g | 0.00 g |
| Cholesterol | 884 mg | 618.8 mg | 0.0 mg |
| Total Carbohydrates | 1.45 g | 1.02 g | 0.40 g |
| Dietary Fiber | 0.0 g | 0.0 g | 0.0 g |
| Total Sugars | 0.93 g | 0.65 g | 0.40 g |
| Choline | 263.0 mg | 184.4 mg | 0.5 mg |
| Potassium | 222 mg | 155.4 mg | 62.0 mg |
| Sodium | 146 mg | 102.2 mg | 68.0 mg |
| Phosphorus | 220 mg | 154.0 mg | 6.8 mg |
| Calcium | 64 mg | 44.8 mg | 3.6 mg |
| Magnesium | 17 mg | 11.9 mg | 4.4 mg |
| Iron | 3.85 mg | 2.70 mg | 0.04 mg |
| Zinc | 1.41 mg | 0.99 mg | 0.02 mg |
| Selenium | 36.4 µg | 25.5 µg | 8.8 µg |
| Copper | 0.062 mg | 0.043 mg | 0.008 mg |
| Vitamin A (RAE) | 194 µg | 135.8 µg | 0.0 µg |
| Vitamin D (D3) | 1.7 µg (68 IU) | 1.2 µg (48 IU) | 0.0 µg |
| Vitamin E (Alpha-Tocopherol) | 1.34 mg | 0.94 mg | 0.00 mg |
| Vitamin K | 0.4 µg | 0.28 µg | 0.0 µg |
| Vitamin B12 | 5.40 µg | 3.78 µg | 0.04 µg |
| Riboflavin (B2) | 0.404 mg | 0.283 mg | 0.176 mg |
| Pantothenic Acid (B5) | 1.86 mg | 1.30 mg | 0.06 mg |
| Folate (B9) | 80.0 µg | 56.0 µg | 1.6 µg |
| Vitamin B6 | 0.250 mg | 0.175 mg | 0.004 mg |
| Thiamine (B1) | 0.156 mg | 0.109 mg | 0.008 mg |
| Lutein + Zeaxanthin | 459 µg | 321.3 µg | 0.0 µg |
Description
Duck eggs (Anas platyrhynchos domesticus) are culinary delicacies renowned for their large size, thick protective shells, rich yolks, and pronounced nutritional density. Compared to standard chicken eggs, duck eggs deliver a higher concentration of essential fatty acids, fat-soluble vitamins, and bioavailable trace minerals. When analyzing duck egg nutritional value per 100g (raw, edible portion), a whole fresh duck egg yields approximately 185 calories, 12.8 grams of complete protein, 13.8 grams of dietary lipids, and 1.45 grams of carbohydrates. When breaking the egg down into its distinct culinary components: one whole large duck egg (approx. 70 grams edible portion) supplies roughly 130 calories and 9.0 grams of complete protein, while one duck egg white (approx. 40 grams) delivers approximately 19 calories and 3.9 grams of pure protein with zero fat and zero dietary cholesterol.
Egg White vs. Whole Duck Egg: Albumin Density & Culinary Properties
The white (albumen) of a duck egg is thicker, clearer, and richer in ovalbumin and ovomucin than chicken egg whites. This unique protein structure gives duck egg white superior foaming capacity, higher volume stability, and exceptional loft, making it a favorite for pastry chefs and bakers. From a macronutrient standpoint, the white provides roughly 43% of the total protein in the egg for just 15% of the total calories. For fitness enthusiasts seeking a concentrated amino acid profile devoid of dietary fats, the duck egg white functions as an ultra-lean protein source. Conversely, consuming the whole duck egg incorporates the large yolk (which constitutes about 35% of the egg's total mass compared to 30% in chicken eggs), delivering dense calories, essential phospholipids, and critical micronutrients that maximize whole-body nitrogen retention.
Yolk-Exclusive Micronutrients: Vitamin B12, Choline & Omega Fatty Acids
The vibrant, deep-orange yolk of a duck egg houses an extraordinary micronutrient profile:
Vitamin B12 Super-Concentration: Whole duck eggs provide an impressive 5.4 µg of Vitamin B12 per 100g (over 3.8 µg in a single whole egg)—supplying roughly 158% of the recommended daily value (DV). Vitamin B12 is essential for myelin sheath integrity, red blood cell erythropoiesis, and homocysteine regulation. Duck egg whites provide only trace amounts.
Choline & Neurological Support: Delivering 184 mg of bioavailable choline per whole egg (approx. 263 mg per 100g), duck eggs are one of the richest dietary sources of this structural nutrient, supporting acetylcholine neurotransmission and preventing hepatic steatosis.
Provitamin A, Lutein & Zeaxanthin: The deep pigmentation of the yolk reflects rich deposits of retinol, beta-carotene, lutein, and zeaxanthin dissolved within lipid droplets, maximizing their bioaccessibility for protecting the ocular macula from photo-oxidative stress.
Higher Iron & Selenium: Duck eggs contain more than double the non-heme and heme iron of standard chicken eggs (supplying 2.7 mg per whole egg), alongside 25.5 µg of selenium to fuel thyroid hormone deiodinase enzymes and antioxidant defense.
