Fajita vs. Duck meat — In-Depth Nutrition Comparison
Summary of differences between Fajita and Duck meat
- Fajita has more Phosphorus, Vitamin B6, and Vitamin B12, while Duck meat has more Copper, Iron, Vitamin B5, Vitamin A RAE, and Vitamin B1.
- Duck meat covers your daily need of Saturated Fat 40% more than Fajita.
- Fajita contains 14 times more Sodium than Duck meat. While Fajita contains 799mg of Sodium, Duck meat contains only 59mg.
These are the specific foods used in this comparison USDA Commodity, chicken fajita strips, frozen and Duck, domesticated, meat and skin, cooked, roasted.
Fat Type Comparison
Comparison summary table
|Lower in Saturated Fat|
|Lower in price|
|Lower in Sodium|
|Lower in Cholesterol|
|Lower in Glycemic Index|
|Rich in vitamins|
|Lower in Sugar||Equal|
|Rich in minerals||Equal|
All nutrients comparison - raw data values
|Vitamin A RAE||0µg||63µg|
|Omega-3 - DPA||0.007g||0g|
|Omega-6 - Eicosadienoic acid||0.01g|
Which food is preferable for your diet?
|Low Fats diet|
|Low Carbs diet|
|Low Calories diet|
|Low Glycemic Index diet|