Side-by-Side Comparison
Eggs & Egg Products
Chicken Egg Yolk vs. Duck Egg (Whole Raw)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Chicken Egg Yolk
Duck Egg (Whole Raw)
Egg yolk contains all the lipid-soluble vitamins, choline, lutein, and lecithin emulsifiers of the egg. Per 100g, it provides 322 kcal, 15.9g protein, 26.5g lipids (9.5g saturated), 1,085mg cholesterol, and 820mg choline (149% DV).
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
|
322 kcal | 185 kcal |
|
Protein
|
15.9 g | 12.8 g |
|
Total Fat
|
26.5 g | 13.8 g |
|
Saturated Fat
|
9.50 g | 3.70 g |
|
Cholesterol
|
1,085 mg | 884 mg |
|
Choline
|
820 (World-record density) mg | 263 mg |
|
Carbohydrates
|
3.59 g | 1.45 g |
|
Coagulation Temp (White)
|
N/A | 63 – 66°C |
|
Coagulation Temp (Yolk)
|
65 – 70°C (149–158°F) | 66 – 71°C |