Whole Peking Duck Menuchiwai ✓
Diet: Vegan: no; Vegetarian: no; Ovo-vegetarian: not assessed; Lacto-vegetarian: not assessed; Pescatarian: no; Low lactose: yes; Without gluten-containing ingredients: no.
Whole Peking duck for 2-3 people served in two courses: crispy skin with pancakes, hoisin sauce, cucumber and spring onions, then meat with vegetables and rice.
Duck, jasmine rice, Peking duck pancakes, Spring onions, Cucumber, Broccoli, Red Bell Pepper, Red Onions, Carrots, Garlic Cloves
€ 110,00
| Protein | 243.3 g · 427 % DV | |
| Carbohydrates | 241.1 g · 77 % DV | |
| Fat | 195.6 g · 210 % DV | |
| Fiber | 10.0 g · 33 % DV |
| per serving (4 Personen) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 3686 kcal | 127 kcal | 154 % |
| Protein | 243.3 g | 8.4 g | 427 % |
| Fat | 195.6 g | 6.8 g | 210 % |
| of which saturates | 52.1 g | 1.8 g | 153 % |
| Carbohydrate | 241.1 g | 8.3 g | 77 % |
| of which sugars | 27.8 g | 1.0 g | 46 % |
| Fibre | 10.0 g | 0.3 g | 33 % |
| Salt | 2.13 g | 0.1 g | 36 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 1412.4 µg | 48.8 µg | 166 % |
| Vitamin B1 (Thiamine) | 3688.4 µg | 127.5 µg | 307 % |
| Vitamin B2 (Riboflavin) | 2497.7 µg | 86.3 µg | 178 % |
| Vitamin B3 (Niacin) | 42903.0 µg | 1483.0 µg | 286 % |
| Vitamin B5 (Pantothenic acid) | 10058.0 µg | 347.7 µg | 201 % |
| Vitamin B6 (Pyridoxine) | 6764.7 µg | 233.8 µg | 423 % |
| Vitamin B7 (Biotin) | 21.9 µg | 0.8 µg | 55 % |
| Vitamin B9 (Folate) | 334.6 µg | 11.6 µg | 112 % |
| Vitamin B12 (Cobalamin) | 7.8 µg | 0.3 µg | 195 % |
| Vitamin C | 213113.7 µg | 7366.5 µg | 194 % |
| Vitamin D (Calciferol) | 3.6 µg | 0.1 µg | 18 % |
| Vitamin E (Tocopherol) | 14620.0 µg | 505.4 µg | 104 % |
| Vitamin K (Phylloquinone) | 210.2 µg | 7.3 µg | 300 % |
| * 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 9 of 10 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) | 532.5 mg | 18.4 mg | 36 % |
| Potassium | 4354.5 mg | 150.5 mg | 109 % |
| Calcium | 485.9 mg | 16.8 mg | 49 % |
| Magnesium | 365.5 mg | 12.6 mg | 104 % |
| Phosphorus | 2640.6 mg | 91.3 mg | 377 % |
| Iron | 36115.5 µg | 1248.4 µg | 361 % |
| Zinc | 26928.3 µg | 930.8 µg | 192 % |
| Copper | 3458.6 µg | 119.6 µg | 277 % |
| Manganese | 2189.4 µg | 75.7 µg | 63 % |
| Iodine | 21.5 µg | 0.7 µg | 11 % |
| * 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 9 of 10 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.