Duck Egg Nutrition Facts
The nutritional value of duck eggs are not much different from other types of eggs. They contain protein, fat, carbohydrates and vitamins A & E. However, they have a higher concentration of omega 3 fatty acids than any other type of egg.
The vitamin D content is also high in duck eggs. These factors make them good sources of calcium and phosphorus.
Duck eggs are rich in dietary fiber, which helps keep the digestive system healthy. Fiber aids digestion and keeps bowel movements regular. Duck eggs are also low in cholesterol, sodium and saturated fats.
They contain no trans fat or cholesterol at all.
Side effects of eating duck eggs include:
Nausea (5%) – Some people experience nausea when consuming duck eggs because their stomach acid reacts with the proteins found in the shell. This reaction causes the lining of your stomach to swell up. If left untreated, this swelling can cause severe pain and even lead to vomiting.
Symptoms usually disappear within 24 hours, but may last longer if you eat too many foods containing shellfish such as oysters or clams.
Diarrhea (3%) – Eating too much duck can lead to diarrhea because the duck eggs don’t agree with your stomach. This also happen if you have a weak stomach and you haven’t eaten any duck in a long time. The lining of your stomach gets irritated from the shell of the duck eggs and swells up.
If you experience diarrhea, it is important to drink plenty of water to make sure your electrolytes stay balanced.
Dizziness (3%) – Some people develop dizziness after eating too many duck eggs. This condition is more common in older people who have developed a sensitivity to the mineral selenium. Selenium is a trace element present in the shell of the egg.
You can reduce the chances of experiencing dizziness by taking smaller amounts of duck eggs over a period of time. If you do experience dizziness, avoid activities that require you to be alert such as driving.
Diabetes (2%) – Duck eggs have a greater impact on blood sugar levels than chicken eggs because they are higher in fat and cholesterol. If you have diabetes, your doctor may advise you to avoid them because of their high sugar and fat content. Even though duck eggs have less fat than other animal products such as meats, you should still keep your overall fat consumption under control.
Obesity (1%) – Duck eggs are high in fat and some people find it hard to resist eating too many of them. It’s easy to overeat duck eggs because they taste so good and if you’re not careful, you can gain weight quickly. If you’re concerned about your weight, you should moderate how much you eat.
How many duck egg calories are there?
A single duck egg contains 72 calories. This makes them slightly higher than chicken eggs, which contain 58 calories per egg.
Are duck eggs healthy?
Yes, they’re very good for you. As discussed above, duck eggs have a lot of nutrients and vitamins that are essential for a healthy life. Even the yolks are good for you because they contain vitamin D, which is essential for your immune system to fight infections.
Are duck eggs safe to eat?
If they haven’t been exposed to any diseases or consumed any contaminated food, then yes. Duck eggs are safe to eat and have a lot of nutrients that are good for you.
How long can duck eggs be stored for?
Sources & references used in this article:
Effect of clove extract on lipid oxidation, antioxidant activity, volatile compounds and fatty acid composition of salted duck eggs by PW Harlina, M Ma, R Shahzad, MM Gouda… – Journal of food science …, 2018 – Springer
The concentration of potentially toxic elements (PTEs) in eggs: a global systematic review, meta-analysis and probabilistic health risk assessment by A Atamaleki, M Sadani, A Raoofi, A Miri… – Trends in Food Science …, 2020 – Elsevier
Effects of desalted duck egg white peptides and their products on calcium absorption in rats by N Zhao, J Hu, T Hou, Z Ma, C Wang, H He – Journal of Functional Foods, 2014 – Elsevier
Balut:” Fertilized Duck Eggs and Their Role in Filipino Culture” by M Magat – Western folklore, 2002 – JSTOR