Duck, skin & fat, raw
Six frozen samples each of Tegal and Luv-a-duck (weights between 1.5-2.3 kg) were purchased from six supermarkets and butchers in SA in December 1991. Composite sample of raw skin including separable fat was prepared and analysed for proximates, vitamins, carbohydrates, minerals and fatty acids (AGAL,1992). Note that fatty acids were determined on cooked skin and fat and assumed to apply to raw skin & fat.
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 6.54 |
| Omega-3 | 0.39 |
| Protein | 0.39 |
| Total Fat | 59.2 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Poultry
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