Side-by-Side Comparison
Fresh Meats & Poultry
Chicken Breast (Boneless, Skinless) vs. Duck Breast (Skinless)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Chicken Breast (Boneless, Skinless)
Duck Breast (Skinless)
Skinless, boneless raw chicken breast (Gallus gallus domesticus) is an ultra-lean poultry protein. Per 100g raw, it provides 120 kcal, 22.5g complete protein, 2.62g total fat (0.56g saturated), 0g carbs, and 73mg cholesterol, requiring a minimum USDA internal cooking temperature of 74°C (165°F).
Skinless domestic duck breast (Anas platyrhynchos) is an avian red meat high in iron. Per 100g raw, it provides 132 kcal, 21.0g protein, 4.80g fat (1.6g saturated), and 4.2mg bioavailable heme iron (triple the iron of chicken).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
120 kcal | 132 kcal |
|
Protein
|
22.5 g | 21.0 g |
|
Total Fat
|
2.62 g | 4.80 g |
|
Saturated Fat
|
0.56 g | 1.60 g |
|
Cholesterol
|
73.0 mg | 77.0 mg |
|
Heme Iron
|
0.72 mg | 4.20 mg |
|
Sodium
|
65.0 mg | 65.0 mg |
|
Potassium
|
334 mg | 320 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) | 74°C (165°F) (Some restaurants serve duck breast medium, ~57–60°C, but USDA classifies duck as poultry and this is below its official minimum) |
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