Structured Nutritional Data & Citations
Deep Research Journal: Anas platyrhynchos domesticus (Domestic Duck)
Nutritional Profile of Domestic Duck (Meat Only, Roasted)
Source: USDA FoodData Central (FDC ID 172061, SR Legacy)
| Nutrient Group | Per 100g Serving | Per Standard Serving (85g / 3 oz) | Notes |
|---|---|---|---|
| Energy | 211 kcal | 179 kcal | |
| Macronutrients | |||
| Protein | 23.5 g | 20.0 g | High-quality, complete protein. |
| Total Fat | 12.8 g | 10.9 g | Varied fatty acid profile, includes monounsaturated. |
| Carbohydrates | 0 g | 0 g | Meat contains negligible carbohydrates. |
| Key Micronutrients | (% Daily Value based on 2000 kcal diet) | ||
| Vitamins | |||
| Niacin (B3) | 4.8 mg (30% DV) | 4.1 mg (26% DV) | Essential for energy metabolism. |
| Pyridoxine (B6) | 0.3 mg (23% DV) | 0.25 mg (20% DV) | Important for amino acid metabolism. |
| Riboflavin (B2) | 0.2 mg (15% DV) | 0.17 mg (13% DV) | Crucial for cellular respiration. |
| Cobalamin (B12) | 0.4 µg (17% DV) | 0.34 µg (14% DV) | Vital for nerve function and red blood cell formation. |
| Minerals | |||
| Selenium | 25.1 µg (46% DV) | 21.3 µg (39% DV) | Potent antioxidant, thyroid function support. |
| Phosphorus | 221 mg (18% DV) | 188 mg (15% DV) | Bone health, energy storage. |
| Zinc | 2.1 mg (19% DV) | 1.8 mg (16% DV) | Immune function, wound healing. |
| Iron | 2.7 mg (15% DV) | 2.3 mg (13% DV) | Oxygen transport, energy production. |
| Antioxidants | |||
| Endogenous compounds | Carnosine, Anserine, Creatine, Glutathione precursors | Present in muscle tissue | These compounds contribute to cellular protection and muscle function. |
Functional Impact
- Glycemic Index (GI): 0 (Meat contains no digestible carbohydrates).
- Glycemic Load (GL): 0 (Meat contains no digestible carbohydrates).
- Satiety Score: High. Due to its significant protein and fat content, duck meat contributes to prolonged gastric emptying and sustained feelings of fullness. Research suggests protein-rich foods generally score high on satiety indices.
- Reference Concept: Holt, S. H., et al. (1995). "A satiety index of common foods." European journal of clinical nutrition, 49(9), 675-690.
Physical Properties
- Density (Cooked, Meat Only): Approximately 1.08 g/cm³
- Note: This value can vary slightly based on specific cut, fat content, and cooking method.
- Volumetric Contraction After Cooking: 20-30%
- Note: Shrinkage is influenced by water loss, fat rendering, and protein denaturation. Duck, especially with skin on, can exhibit significant fat rendering.
Citations & References
- U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. FDC ID 172061. "Duck, domestic, meat only, roasted." Link to USDA FoodData Central
- Holt, S. H., et al. (1995). "A satiety index of common foods." European journal of clinical nutrition, 49(9), 675-690.
Field Notes: Dr. Aria Vance
Subject: Duck
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
Why Duck Is So Tricky to Track Manually
The allure of duck! Oh, the crispy skin, the succulent meat. A culinary marvel, truly. But a tracking nightmare. My notes for Anas platyrhynchos domesticus are, frankly, becoming a saga of frustration.
Duck isn't just "duck." It's an entire universe of culinary variation. From the imperial feasts of ancient China, where Peking duck symbolized prosperity and meticulous preparation, to the rustic confit preparations of Gascony, its journey through human history is steeped in rich, fatty tradition. This isn't your everyday chicken breast. It’s a delicacy, often prepared with significant fat—its very essence. And this, precisely, is where manual tracking falters, spectacularly.
Consider the variability. A generic "duck, roasted" entry in a tracking app? Worthless. Utterly. Are we talking about a lean, seared breast, trimmed of all fat, or a glorious, glistening leg quarter, cooked en confit, swimming in its own rendered fat? The caloric and macro discrepancies are titanic. Trying to differentiate this via a barcode is a joke. There are no barcodes for a whole roasted bird, or for a dish served in a restaurant.
And portion sizing! Good heavens. How does one accurately measure 85 grams of duck meat when it’s served as a whole-roasted spectacle at a family dinner? Or when it's shredded into a delicate salad? You're not going to pull out a scale mid-meal. You just aren't. We're left to eyeball it, to guess. And our guesses? They're wildly inaccurate. Consistently. We overestimate lean meats, underestimate calorie-dense, fatty cuts. Duck falls right into that insidious trap. The bones, the skin (oh, the beautiful, fatty skin!), the sheer deboning effort needed to get a "meat only" weight. It’s a fool's errand. It’s maddening.
This isn't just about discipline. This is about practical impossibility for the average human. Nobody carries a volumetric displacement beaker to dim sum for their roasted duck. Who's meticulously separating meat from bone, weighing each component? Not I. Not anyone I know, not truthfully. The data we collect manually for such complex, variable foods like duck is inherently flawed. It's a leaky bucket, pouring out accuracy with every delightful, imprecise bite.
This fundamental inadequacy of traditional logging methods—the barcodes, the cup measures, the portable scales—is why NutriSnap exists. It must. Our forensic visual analysis, the AI's ability to discern texture, identify the rendered fat, estimate the bone structure, and compute density changes… it’s not just an improvement. It's the only path to genuine precision in a world that enjoys a duck confit too much to ever truly track it otherwise. A paradigm shift. Finally.
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