Education: General Medicine at YSMU vs  SummaryDuck meat is higher in calories, fats, and overall vitamins, while chicken meat contains more protein. Duck meat is slightly lower in cholesterol and sodium. Chicken is richer in calcium, magnesium, and selenium. At the same time, duck meat is higher in iron and copper. Chicken and duck, both being poultry, have similar impacts on health. However, duck meat is darker in color, higher in myoglobin, and has been a part of fewer studies. Table of contents
IntroductionChicken is one of the most commonly consumed meats in the world, while the same cannot be said about duck meat. In this article, we will look at what sets these two types of meat apart, focusing on nutrition and health impact, to see which meat is the healthier choice. ClassificationBoth chicken and duck meat are classified as poultry and considered to be white meat due to their low myoglobin content. However, duck meat is significantly darker in color and consequently higher in myoglobin and iron content compared to chicken meat. Due to this, duck is often considered to be culinary red meat. According to the USDA classification, based on the age and the weight of the animal, chickens can be classified into four groups: Cornish game hen, broiler-fryer, roaster, and capon. Similarly, the four classes of ducks are broiler or fryer duckling, roaster duckling, and mature or old duck (1). AppearanceDuck meat is noticeably darker in color. A whole raw duck also tends to be more elongated and muscular. Duck’s skin and meat often look fattier. Taste and UseDue to a higher level of fats, duck meat is said to have a stronger, denser flavor, closer to red meat than chicken. The USDA recommends that all poultry, including duck and chicken, are cooked at a minimum internal temperature of 165ºF, equal to 74ºC (2). While chicken and duck can be cooked in similar ways, duck is often cooked as red meat. Like red meats, duck can be served cooked medium rare and light pink on the inside. VarietiesWhile both chicken and duck meat can be served as fresh meat or as a processed product, chicken is much more often consumed in its processed form. Based on the cut, the chicken is often divided into three parts: the breast, the wings, and the legs. The breast is the most commonly used part of the chicken, and it is also the whitest. The legs are darker and consist of the drumstick and the thigh. The wing meat falls somewhere in between the leg meat and the breast. Duck meat varieties depend on the species of the bird. The most commonly consumed duck in the US is the White Pekin. This breed tends to be lower in fats and higher in protein than the other variants. The other, less common breeds include the Mallard, the Muscovy, and the Moulard. NutritionThe nutritional values of the meat can differ depending on its variety, cooking method, and serving method. The values below are presented for roasted broiler chicken with skin and roasted domesticated duck with skin. Macronutrients and CaloriesDuck is nutritionally denser, containing 52% water, while chicken meat consists of 60% water. The average serving size of both types of meat is equal to one cup of diced or chopped meat, weighing 140g. Calories
Protein and FatsWhile chicken meat is richer in protein, duck meat is considerably higher in fats. Per every hundred gram serving, chicken contains 8g more protein compared to duck. The quality found in both kinds of meat is very high, as they contain ample amounts of all essential amino acids.
At the same time, duck meat is slightly lower in cholesterol. CarbohydratesLike most types of meat, duck and chicken contain no notable amount of carbohydrates. VitaminsDuck meat is richer in most vitamins compared to chicken meat. Duck provides almost three times more vitamin B1 and over two times more vitamin K. Other vitamins found in higher amounts in duck meat include vitamin B2, vitamin E, vitamin A, and folate. Duck also contains vitamin D, which is absent in chicken. At the same time, chicken contains two times more vitamin B6 and over 70% more vitamin B3. Both types of meat completely lack vitamin C and contain equal amounts of vitamin B5. Vitamin ComparisonVitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food 2 : 8 Contains more Vitamin B3 +75.9% Contains more Vitamin B6 +122.2% Contains more Vitamin A +30.4% Contains more Vitamin E +159.3% Contains more Vitamin D +∞% Contains more Vitamin B1 +176.2% Contains more Vitamin B2 +60.1% Contains more Folate +20% Contains more Vitamin K +112.5% Equal in Vitamin B5 - 1.098 Equal in Vitamin B12 - 0.3 Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 10% 6% 0% 0% 16% 39% 160% 62% 93% 4% 38% 6% Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Vitamin K 13% 14% 3% 0% 44% 63% 91% 66% 42% 5% 38% 13% Contains more Vitamin B3 +75.9% Contains more Vitamin B6 +122.2% Contains more Vitamin A +30.4% Contains more Vitamin E +159.3% Contains more Vitamin D +∞% Contains more Vitamin B1 +176.2% Contains more Vitamin B2 +60.1% Contains more Folate +20% Contains more Vitamin K +112.5% Equal in Vitamin B5 - 1.098 Equal in Vitamin B12 - 0.3 MineralsChicken and duck are both high in minerals. Chicken is richer in calcium, magnesium, phosphorus, selenium, and choline. Duck, on the other hand, contains over two times more iron and copper, as well as being lower in sodium. These two types of meat contain similar amounts of potassium, zinc, and manganese. Mineral ComparisonMineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" chart below show how much of the daily needs can be covered by 300 grams of the food 5 : 3 Contains more Calcium +36.4% Contains more Magnesium +43.8% Contains more Phosphorus +16.7% Contains more Iron +114.3% Contains less Sodium -28% Contains more Copper +243.9% Equal in Potassium - 204 Equal in Zinc - 1.86 Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper 5% 48% 17% 78% 20% 11% 53% 22% Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper 4% 102% 12% 67% 18% 8% 51% 76% Contains more Calcium +36.4% Contains more Magnesium +43.8% Contains more Phosphorus +16.7% Contains more Iron +114.3% Contains less Sodium -28% Contains more Copper +243.9% Equal in Potassium - 204 Equal in Zinc - 1.86 Glycemic IndexAs chicken and duck contain almost no carbohydrates, both of their glycemic index values are considered to be 0. If you are interested in learning how chicken meat affects blood glucose levels, you can go to our “Chicken meat” page to read more. AcidityThe average pH value for fresh chicken meat falls in the range of 5.3 to 6.5, making chicken fall into the slightly acidic category (3). The pH value for duck meat is not far off, falling between 5.4 to 6.3, making duck also slightly acidic (4). Another way of looking at the acidity of a food is by using the potential renal acid load value. The PRAL value shows how much base or acid the given food produces inside the organism. The PRAL values for chicken and duck meat are 14.6 and 10.2, respectively - the higher this positive number, the more acid-producing the food. Weight Loss & DietsWhile chicken and duck are both high in calories, duck meat is denser in energy.
Despite the high caloric values, studies have shown that high amounts of duck meat intake did not negatively alter body indices, such as body weight, fat mass, body mass index, body fat, or waist to hip ratio (5). Among children, a higher meat consumption, including chicken, has been associated with lower levels of body mass index (6). Poultry meat intake, along with vegetables, has also been correlated with a reduced risk of developing obesity and obesity-related diseases (7). Chicken and duck can be included as part of a keto diet as they contain very few carbohydrates. Unprocessed chicken and duck meat can also be consumed in moderation on a paleo and a Mediterranean diet. Health ImpactWe will now discuss how the consumption of chicken and duck meat affects our health using scientific research. Chicken meat has been studied much more extensively than duck meat. Health BenefitsCardiovascular HealthOne study found that consumption of duck meat may have a positive effect in preventing cardiovascular disorders mediated by high cholesterol levels by lowering low-density lipoprotein levels in the blood (5). The National Heart Foundation of Australia concluded that while poultry, including chicken, may not have a positive effect on cardiovascular health, there is not enough evidence to recommend a limit on its intake level (8). DiabetesHow you cook your meat can decide how it affects your health. Studies have found that cooking meat at high temperatures, such as grilling and barbecuing, increases the risk of type 2 diabetes when compared to cooking at moderate temperatures, such as boiling, steaming, and stir-frying (9) The substitution of red meat with poultry, such as chicken or duck, has been demonstrated to decrease the risk of developing type 2 and diabetes mellitus during pregnancy and improve glycemic control (7). CancerUnprocessed poultry intake, including chicken and duck, may lead to a decreased risk of colorectal, oesophageal, and lung cancers (10). This beneficial effect may be explained by the lower heme-iron content found in poultry. As we discussed above, chicken contains lower levels of heme iron. Downsides and RisksMany studies are inconclusive about how poultry affects cardiovascular health and diabetic condition. Cardiovascular HealthEating fish or vegetables instead of poultry has been studied to lead to a lower risk of cardiovascular incidence (11). Another study has also associated poultry and red meat consumption with a small increased risk of cardiovascular incidence. However, while red meat leads to a small increased risk of all-cause mortality, the same cannot be said about poultry (12). DiabetesContrastingly, a positive association has been found between poultry consumption, including both chicken and duck, and incident type 2 diabetes in women (13). CancerProcessed meat consumption can increase the risk of certain types of nasopharyngeal, esophageal, lung, stomach, and pancreatic cancers (14). References
Education: General Medicine at YSMU Last updated: May 23, 2021 InfographicWhich food is preferable for your diet?Low Fats diet Low Carbs diet Low Calories diet Low glycemic index diet is better in case of low diet
People also compareVitamin and Mineral Summary ScoresThe summary score is calculated by summing up the daily values contained in 300 grams of the product. Obviously the more the food fulfills human daily needs, the more the summary score is. Vitamin Summary Score 36 32 Mineral Summary Score 31 42 Macronutrients ComparisonMacronutrient comparison charts compare the amount of protein, total fats, and total carbohydrates in 300 grams of the food. The displayed values show how much of the daily needs can be covered by 300 grams of food. Protein 164% 114% Carbohydrates 0% 0% Fats 63% 131% Comparison summaryWhich food contains less Sodium? Duck meat contains less Sodium (difference - 23mg) Which food is lower in Cholesterol? Duck meat is lower in Cholesterol (difference - 4mg) Which food is richer in vitamins? Duck meat is relatively richer in vitamins Which food is lower in Saturated Fat? Chicken meat is lower in Saturated Fat (difference - 5.88g) Which food is cheaper? Chicken meat is cheaper (difference - $1) Which food is richer in minerals? Chicken meat is relatively richer in minerals Which food contains less Sugar? ? The foods are relatively equal in Sugar (0 g) Which food is lower in glycemic index? ? The foods have equal glycemic indexes (0) How is duck different than chicken?Duck meat is higher in calories, fats, and overall vitamins, while chicken meat contains more protein. Duck meat is slightly lower in cholesterol and sodium. Chicken is richer in calcium, magnesium, and selenium. At the same time, duck meat is higher in iron and copper.
Why is duck meat different?Duck meat's rich flavor and color provides a red meat eating experience with the health benefits of poultry. Duck meat is rich in iron and protein like beef but is leaner and has fewer calories like its poultry counterparts. Plus, duck fat is healthier with less saturated fat and more omega-3 fat than beef.
Is duck better for you than chicken?Without a doubt, duck is high on protein and iron just like chicken. However, it is also rich in other nutrients like niacin and selenium. Both of these provide powerful boosts to your immune system.
Why is duck meat not popular?Ducks don't lend themselves well to the large-scale agricultural practices used to produce and process chicken or turkey. As a result, we just don't eat that much of their meat in this country. The United States Department of Agriculture (USDA) tallied 27 million ducks slaughtered in 2017.
|
Why is duck so different from chicken?
Copyright © 2024 SignalDuo Inc.
