Side-by-Side Comparison
Fresh Meats & Poultry
Chicken Thigh (Skinless, Boneless) vs. Duck Breast (Skinless)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Chicken Thigh (Skinless, Boneless)
Duck Breast (Skinless)
Skinless chicken thigh is dark poultry meat rich in myoglobin and iron. Per 100g raw, it provides 133 kcal, 19.7g protein, 5.51g fat (1.47g saturated), and 82mg cholesterol with superior moisture retention during high-heat cooking.
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
|
133 kcal | 132 kcal |
|
Protein
|
19.7 g | 21.0 g |
|
Total Fat
|
5.51 g | 4.80 g |
|
Saturated Fat
|
1.47 g | 1.60 g |
|
Cholesterol
|
82.0 mg | 77.0 mg |
|
Heme Iron
|
1.10 mg | 4.20 mg |
|
Sodium
|
86.0 mg | 65.0 mg |
|
Potassium
|
266 mg | 320 mg |
|
USDA Safe Internal Temp
|
74°C (165°F) (Best at 79°C/175°F for collagen) | 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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