1/2 Peking Duck Plainchiwai ✓
Diet: Vegan: no; Vegetarian: no; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: no; Low lactose: yes; Without gluten-containing ingredients: no.
Half Peking duck with 12 pancakes, cucumber, spring onions and hoisin sauce. Serves 1 person.
Duck, Peking duck pancakes, Cucumber, Spring onions
€ 48,00
| Protein | 114.0 g · 200 % DV | |
| Carbohydrates | 67.8 g · 22 % DV | |
| Fat | 96.8 g · 104 % DV | |
| Fiber | 1.2 g · 4 % DV |
| per serving (2 Personen) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 1586 kcal | 160 kcal | 66 % |
| Protein | 114.0 g | 11.5 g | 200 % |
| Fat | 96.8 g | 9.8 g | 104 % |
| of which saturates | 25.9 g | 2.6 g | 76 % |
| Carbohydrate | 67.8 g | 6.9 g | 22 % |
| of which sugars | 7.7 g | 0.8 g | 13 % |
| Fibre | 1.2 g | 0.1 g | 4 % |
| Salt | 0.96 g | 0.1 g | 16 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 214.3 µg | 21.7 µg | 25 % |
| Vitamin B1 (Thiamine) | 1669.5 µg | 168.8 µg | 139 % |
| Vitamin B2 (Riboflavin) | 1164.7 µg | 117.8 µg | 83 % |
| Vitamin B3 (Niacin) | 20225.5 µg | 2045.0 µg | 135 % |
| Vitamin B5 (Pantothenic acid) | 4367.0 µg | 441.6 µg | 87 % |
| Vitamin B6 (Pyridoxine) | 3081.1 µg | 311.5 µg | 193 % |
| Vitamin B7 (Biotin) | 5.7 µg | 0.6 µg | 14 % |
| Vitamin B9 (Folate) | 115.9 µg | 11.7 µg | 39 % |
| Vitamin B12 (Cobalamin) | 3.9 µg | 0.4 µg | 98 % |
| Vitamin C | 35615.0 µg | 3601.1 µg | 32 % |
| Vitamin D (Calciferol) | 1.8 µg | 0.2 µg | 9 % |
| Vitamin E (Tocopherol) | 5214.0 µg | 527.2 µg | 37 % |
| Vitamin K (Phylloquinone) | 45.8 µg | 4.6 µg | 65 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 3 of 4 ingredients (sources: BLS (internal), BLS 4.0, BLS 4.0 (reference)). With incomplete coverage the values are lower bounds.
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Sodium (mineral fraction) | 233.1 mg | 23.6 mg | 16 % |
| Potassium | 1731.4 mg | 175.1 mg | 43 % |
| Calcium | 137.2 mg | 13.9 mg | 14 % |
| Magnesium | 138.3 mg | 14.0 mg | 40 % |
| Phosphorus | 1205.6 mg | 121.9 mg | 172 % |
| Iron | 16831.2 µg | 1701.8 µg | 168 % |
| Zinc | 11388.0 µg | 1151.5 µg | 81 % |
| Copper | 1488.4 µg | 150.5 µg | 119 % |
| Manganese | 409.0 µg | 41.4 µg | 12 % |
| Iodine | 1.4 µg | 0.1 µg | 1 % |
| * Corrected for documented cooking losses for the stated preparation method (source: USDA Table of Nutrient Retention Factors, Release 6) – training value, not a nutrition declaration under the FIC Regulation. | |||
| * DGE reference values, 25–51 years, Male | |||
Reference values for 3 of 4 ingredients (sources: BLS (internal), BLS 4.0, BLS 4.0 (reference)). With incomplete coverage the values are lower bounds.
Refers to the recorded ingredients. Prepared in a kitchen where these substances are used; unintended traces from the manufacture of bought-in products cannot be excluded. If you have allergies, please speak to our staff.