While its nutritional value is not well known, domestically raised
duck can be integrated easily into a healthy diet. Full of flavour,
duck meat contains monounsaturated fatty acids, giving it particular
health advantages. These fatty acids help prevent cardiovascular disease,
reduce bad cholesterol (LDL) and can prevent obesity and Type 2 diabetes.1
Rendered duck fat is better compared to an olive oil than an animal fat.
It is therefore a good alternative for olive oil, as well as for numerous
trans fats found in several foods on the market. Melted duck fat has 58%2
monounsaturated fatty acids. And it has far fewer saturated fats (30%2)
than animal fat.1
Duck also contains polyunsaturated fats and omega-3 and omega-6
fatty acids.2 They are called “essential” since they are needed for
the good development and normal functioning of the body. They also
protect against heart disease by reducing bad cholestérol.3
Finally, duck meat contains iron (8% of the daily value recommended
in the case of skinless duck breast4), essential for transporting oxygen
and for producing red blood cells, as well as vitamins from the B group
(riboflavin and niacin).1 Duck – healthy meat!
1 Document prepared under the responsibility of, and published under the signature
of researchers from the Nutraceuticals and Functional Foods Institute
(known by its French acronym, INAF). Source: Internet site www.passeportsante.net
(in French only)
2 SGS Canada Inc., General Testing Laboratories Division.
3 Extenso (reference centre on human nutrition)
Source: Internet site www.extenso.org (in French only)
4 Laboratoires d’analyses S.M. inc. (a division of The S.M. Group International),
accredited by the Bureau de Normalisation du Québec (BNQ)
