Eggs, duck, whole, raw

Duck eggs are eggs laid by ducks; the figures here describe the whole raw egg, including the yolk and white. They mainly provide protein and fat, with very little carbohydrate. Per 100g, they contain 14g of protein, 12g of fat, 5µg of vitamin D and 5.4µg of vitamin B12.

Protein is needed for the growth and repair of body tissues. Vitamin D helps regulate calcium and phosphate, while vitamin B12 supports normal nerve function and red blood cell formation. Duck eggs should be cooked thoroughly until both the white and yolk are solid to reduce the risk of food poisoning. Full nutrient figures are in the tables below.