Chicken Breast Roll Oven-roastedvsEgg Duck Whole
ðŊWhen to Eat What
Goal-based picks for Chicken Breast Roll Oven-roasted vs Egg Duck Whole
Go with Chicken Breast Roll Oven-roasted at just 134 kcal per 100g â 28% fewer calories.
Egg Duck Whole is the heart-friendlier option with less sodium.
Chicken Breast Roll Oven-roasted provides 324mg of potassium per 100g â important for muscle function, hydration, and blood pressure.
Egg Duck Whole provides 64mg of calcium per 100g â a much better source for bone health.
Egg Duck Whole has 3.85mg of iron per 100g â important for energy levels and preventing iron-deficiency anemia.
ðĨCalorie Breakdown
ðŠMacronutrient Comparison
ðFull Nutrition Comparison
| Nutrient | Chicken Breast Roll Oven-roasted | Egg Duck Whole | Diff |
|---|---|---|---|
| ðŠMacronutrients | |||
| Calories | 134kcal7% | 185kcal9% | <0.1kcal |
| Protein | 15g29% | 13g26% | +1.8g |
| Total Fat | 7.7g10% | 14g18% | <0.1g |
| Saturated Fat | 2.5g12% | 3.7g18% | <0.1g |
| Cholesterol | 39mg13% | 884mg295% | <0.1mg |
| Carbohydrates | 1.8g1% | 1.4g1% | +0.34g |
| Dietary Fiber | 0g0% | 0g0% | â |
| Sugars | 0.43g | 0.93g | <0.1g |
| âĻVitamins | |||
| Vitamin A | 0mcg0% | 194mcg22% | <0.1mcg |
| Vitamin C | 0mg0% | 0mg0% | â |
| Vitamin D | â | 1.7mcg9% | â |
| Vitamin E | <0.1mg0% | 1.3mg9% | <0.1mg |
| Vitamin K | 0.50mcg0% | 0.40mcg0% | +<0.1mcg |
| Vitamin B6 | 0.30mg18% | 0.25mg15% | +<0.1mg |
| Vitamin B12 | 0.24mcg10% | 5.4mcg225% | <0.1mcg |
| Folate | 3.0mcg1% | 80mcg20% | <0.1mcg |
| Thiamin (B1) | <0.1mg4% | 0.16mg13% | <0.1mg |
| Riboflavin (B2) | <0.1mg5% | 0.40mg31% | <0.1mg |
| Niacin (B3) | 6.5mg41% | 0.20mg1% | +6.3mg |
| ðķMinerals | |||
| Sodium | 883mg38% | 146mg6% | +737mg |
| Calcium | 6.0mg0% | 64mg5% | <0.1mg |
| Iron | 0.32mg2% | 3.9mg21% | <0.1mg |
| Potassium | 324mg7% | 222mg5% | +102mg |
| Phosphorus | 121mg10% | 220mg18% | <0.1mg |
| Magnesium | 17mg4% | 17mg4% | â |
| Zinc | 0.65mg6% | 1.4mg13% | <0.1mg |
| Copper | <0.1mg8% | <0.1mg7% | +<0.1mg |
| Manganese | <0.1mg1% | <0.1mg2% | <0.1mg |
| Selenium | 12mcg21% | 36mcg66% | <0.1mcg |
ðŽNutritional Analysis
Calories: Chicken Breast Roll Oven-roasted is significantly lower in calories at just 134 kcal per 100g compared to 185 kcal for Egg Duck Whole â that's 38% fewer calories, making Chicken Breast Roll Oven-roasted the better choice for calorie-conscious diets.
Protein: Chicken Breast Roll Oven-roasted provides more protein with 14.6g versus 12.8g per 100g. In terms of protein-to-calorie efficiency, Chicken Breast Roll Oven-roasted offers better value for building and maintaining muscle.
Fat: Chicken Breast Roll Oven-roasted is the leaner option with 7.65g of total fat per 100g compared to 13.8g. Chicken Breast Roll Oven-roasted also has less saturated fat (2.48g vs 3.68g).
Key Vitamins: The most notable vitamin differences are in Vitamin A (Egg Duck Whole: 194mcg vs 0mcg), Niacin (B3) (Chicken Breast Roll Oven-roasted: 6.54mg vs 0.2mg), Vitamin B12 (Egg Duck Whole: 5.4mcg vs 0.24mcg).
Key Minerals: Notable mineral differences include Iron (Egg Duck Whole: 3.85mg vs 0.32mg), Calcium (Egg Duck Whole: 64mg vs 6mg), Sodium (Chicken Breast Roll Oven-roasted: 883mg vs 146mg).
Diet Suitability: Both fit a low-carb or keto diet.