White meat

Duck

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

A richer poultry with more fat under the skin.

~19 g protein per 100 g; substantially higher fat with the skin on.

Benefits

  • Protein
  • Iron
  • B vitamins

Pros

  • Rich flavour
  • Iron content

Cons

  • High in fat (especially skin)
  • Higher in calories

Sources & references

  1. WHO — Q&A on red/processed meat
  2. British Nutrition Foundation

Related entries

Chicken breastChicken thighGooseGuinea fowlQuailTurkey
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