Duck meat vs. Pot roast — In-Depth Nutrition Comparison
Summary of differences between Duck meat and Pot roast
- Duck meat has more Copper, Vitamin B5, and Vitamin B1, while Pot roast has more Vitamin B12, Zinc, Selenium, Choline, and Vitamin B6.
- Pot roast covers your daily need of Vitamin B12 76% more than Duck meat.
- Duck meat contains 3 times more Vitamin B1 than Pot roast. While Duck meat contains 0.174mg of Vitamin B1, Pot roast contains only 0.059mg.
- The amount of Saturated Fat in Pot roast is lower.
These are the specific foods used in this comparison Duck, domesticated, meat and skin, cooked, roasted and Beef, chuck, arm pot roast, separable lean and fat, trimmed to 0" fat, all grades, cooked, braised.
Fat Type Comparison
Comparison summary table
|Lower in Sodium|
|Lower in Saturated Fat|
|Lower in price|
|Lower in Cholesterol|
|Lower in Sugar||Equal|
|Lower in Glycemic Index||Equal|
|Rich in minerals||Equal|
|Rich in vitamins||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||63µg||0µg|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet||Equal|
|Low Calories diet|
|Low Glycemic Index diet||Equal|