Duck Chicken Water, g 74.57 70.83 Kcal 185 158 Protein, g 12.81 12.14 Lipids, g 13.77 11.15 Minerals Calcium, mg 64 56 Iron, mg 3.85 2.09 Magnesium, mg 16 12 Phosphorus, mg 220 180 Potassium, mg 222 130 Sodium, mg 146 138 Zinc, mg 1.41 1.44 Vitamins Thiamin, mg .156 .087 Riboflavin, mg .404 .301 Niacin, mg .200 .062 B6, mg .250 .120 B12, mg 5.395 1.547 A, IU 1328 520 Lipids Total saturated, g 3.68 3.35 Total monounsaturated,g 6.52 4.46 Total polyunsaturated,g 1.22 1.45 Cholesterol, mg 884 548 Amino Acids Lysine, g .951 .820 Methionine, g .576 .392 Cystine, g .285 .289 Threonine, g .736 .596 Isoleucine, g .598 .759 Phenylalanine, g .840 .686
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Excerpts from "Properties and Food Uses of Duck Eggs"
by Rhodes, Adams, The greater stability of Khaki Campbell duck eggs compared to chicken eggs is shown... Compared to refrigerated control eggs, duck eggs showed only small changes in white index, yolk index, or yolk height, even when stored for 7 days at 99 degrees. Chicken eggs, however, showed extensive changes. The results clearly show that no important differences between duck and chicken eggs were found and no off flavors were apparent after three months of refrigerated storage. The characteristics which were considered favorable to duck eggs were the greater stability to deterioration, the less pronounced chalazae, the reduced darkening around the yolks of boiled eggs, the reduced sulfur odor, and the lack of yellow color in the white. The duck egg white had very poor whipping properties compared to chicken egg white. Nevertheless, the whipping properties and the angel-cake-baking characteristics were greatly improved by acidification of the duck egg white. This was easily achieved by the addition of 2 tablespoons of lemon juice to the one and one-half cups of duck egg white used in making angel cakes. (Personal note: It is important the whites be at room temperature before beating. An alternative additive is a small amount of baking soda.) |