Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Caloric value | 882 kCal | 1684 kCal | 52.4% | 5.9% | 191 g |
| Fats | 99.8 g | 56 g | 178.2% | 20.2% | 56 g |
| Water | 0.2 g | 2273 g | 1136500 g | ||
| Vitamins | |||||
| Vitamin B4, choline | 122.4 mg | 500 mg | 24.5% | 2.8% | 408 g |
| Vitamin D, calciferol | 4.8 μg | 10 μg | 48% | 5.4% | 208 g |
| Vitamin D3, cholecalciferol | 4.8 μg | ~ | |||
| Vitamin E, alpha tocopherol, TE | 2.7 mg | 15 mg | 18% | 2% | 556 g |
| Trace Elements | |||||
| Selenium, Se | 0.2 μg | 55 μg | 0.4% | 27500 g | |
| Sterols | |||||
| Cholesterol | 100 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 33.2 g | max 18.7 г | |||
| 14: 0 Myristic | 0.7 g | ~ | |||
| 16: 0 Palmitic | 24.7 g | ~ | |||
| 18: 0 Stearin | 7.8 g | ~ | |||
| Monounsaturated fatty acids | 49.3 g | min 16.8 г | 293.5% | 33.3% | |
| 16: 1 Palmitoleic | 4 g | ~ | |||
| 18: 1 Olein (omega-9) | 44.2 g | ~ | |||
| 20: 1 Gadoleic (omega-9) | 1.1 g | ~ | |||
| Polyunsaturated fatty acids | 12.9 g | from 11.2 to 20.6 | 100% | 11.3% | |
| 18: 2 Linoleic | 12 g | ~ | |||
| 18: 3 Linolenic | 1 g | ~ | |||
| Omega-3 fatty acids | 1 g | from 0.9 to 3.7 | 100% | 11.3% | |
| Omega-6 fatty acids | 12 g | from 4.7 to 16.8 | 100% | 11.3% |
The energy value is 882 kcal.
- cup = 205 g (1808.1 kCal)
- tbsp = 12.8 g (112.9 kCal)
Duck fat rich in vitamins and minerals such as: choline – 24,5%, vitamin D – 48%, vitamin E – 18%
- Mixed is a part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
- Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of bone mineralization. Lack of vitamin D leads to impaired metabolism of calcium and phosphorus in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
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