Side-by-Side Comparison
Eggs & Egg Products
Chicken Egg White (Albumen) vs. Duck Egg (Whole Raw)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Chicken Egg White (Albumen)
Duck Egg (Whole Raw)
Chicken egg white is pure aqueous protein albumen (54% ovalbumin, 12% ovotransferrin, 11% ovomucoid). Per 100g, it delivers 52 kcal, 10.9g pure protein, 0.17g fat (0g saturated), 0.73g carbohydrates, and 0mg cholesterol.
Duck eggs (Anas platyrhynchos) are larger and richer than chicken eggs (~70g). Per 100g, they provide 185 kcal, 12.8g protein, 13.8g fat (3.7g saturated), 884mg cholesterol, 5.4µg vitamin B12 (225% DV), and superior baking lift.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
52 kcal | 185 kcal |
|
Protein
|
10.9 (Pure Albumen) g | 12.8 g |
|
Total Fat
|
0.17 g | 13.8 g |
|
Saturated Fat
|
0.00 g | 3.70 g |
|
Cholesterol
|
0.0 mg | 884 mg |
|
Choline
|
1.1 mg | 263 mg |
|
Carbohydrates
|
0.73 g | 1.45 g |
|
Coagulation Temp (White)
|
62 – 65°C (144–149°F) | 63 – 66°C |
|
Coagulation Temp (Yolk)
|
N/A | 66 – 71°C |