Duck, steamed, with mushroom, Chinese restaurant-style
Moisture, B1, B2, B3, vitamin C and retinol were derived from a composite of 5 samples of steamed duck with mushrooms purchased from Chinese restaurants located in Sydney suburbs in 1987. Moisture, P, Cu and Mn were derived from an additional 3 samples of steamed duck with mushrooms purchased from Chinese restaurants located in Sydney in 1991. Moisture, protein, fat, cholesterol, sugars, fatty acids, Na, K, Fe, Ca, Mg and Zn were derived from a composite of 10 samples of steamed duck with mushrooms purchased from 10 Sydney Chinese restaurants in 1981.
Restaurant Foods
| Name | Value (g) |
|---|---|
| Dietry Fibre | 1.9 |
| Energy | |
| Omega-6 | 0.58 |
| Omega-3 | |
| Protein | |
| Total Fat | 12.1 |
| Total Fructose | 0.0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0.7 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Restaurant Foods
Asian Foods
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