Duck Fat
Overview
Duck fat is a culinary fat used for roasting vegetables and pan cooking. The nutrient table is rendered duck fat.
Key Nutritional Highlights
- Rendered duck fat supplies 99.8 g fat per 100 g, including 33.2 g saturated fat.
- Vitamin D is 4.8 µg per 100 g.
Food Context
Synergies
- Part of diverse fat strategy
Preparation
- Suitable for roasting vegetables and pan cooking
- Supports MUFA intake
- Heat-stable cooking fat
Recipes
Nutrient Tables (per 100 g)
Selected food and preparation: Rendered duck fat (Fat, duck). per 100 g.
Core nutrients
| Nutrient | Amount per 100 g | % reference intake per 100 g |
|---|---|---|
| Energy | 882 kcal | — |
| Protein | 0 g | — |
| Total fat | 99.8 g | — |
| Saturated fat | 33.2 g | — |
| Carbohydrates | 0 g | — |
| Sugars | 0 g | — |
| Fibre | 0 g | — |
Key vitamins and minerals
Vitamins and minerals supplying at least 10% of an adult reference intake per 100 g, derived from the composition panel.
| Nutrient | Amount per 100 g | % reference intake per 100 g |
|---|---|---|
| Sodium | 0 mg | — |
| Choline | 122.4 mg | 22.3% |
| Vitamin D | 4.8 µg | 32% |
| Vitamin E | 2.7 mg | 18% |
Bioactive compounds
| Compound / class | Amount per 100 g | Notes |
|---|---|---|
| Cholesterol | 100 mg [3] | — |
- Cholesterol: Cholesterol in rendered duck fat. [3]
Technical provenance
Cholesterol: USDA National Nutrient Database, SR28 (2015), NDB 04574, Fat, duck. Cholesterol is 100 mg per 100 g. [3]
Substances
References
[1] Monounsaturated-rich animal fats such as duck fat fit within MUFA-forward dietary patterns. Schwingshackl & Hoffmann 2014. Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies
[2] Dietary fat quality affects chylomicron formation and absorption of fat-soluble micronutrients. Kindel et al. 2010. The mechanism of the formation and secretion of chylomicrons
[3] USDA National Nutrient Database, SR28 (2015), NDB 04574 Fat, duck