Whole 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.
Whole Peking duck with 24 soft pancakes, cucumber, spring onions and homemade hoisin sauce. Skin and meat served together.
Duck, Peking duck pancakes, Cucumber, Spring onions
€ 90,00
| Protein | 228.1 g · 400 % DV | |
| Carbohydrates | 135.6 g · 43 % DV | |
| Fat | 193.6 g · 208 % DV | |
| Fiber | 2.4 g · 8 % DV |
| per serving (4 Personen) | per 100g | % Daily Value* | |
|---|---|---|---|
| Energy | 3172 kcal | 160 kcal | 132 % |
| Protein | 228.1 g | 11.5 g | 400 % |
| Fat | 193.6 g | 9.8 g | 208 % |
| of which saturates | 51.7 g | 2.6 g | 152 % |
| Carbohydrate | 135.6 g | 6.9 g | 43 % |
| of which sugars | 15.4 g | 0.8 g | 26 % |
| Fibre | 2.4 g | 0.1 g | 8 % |
| Salt | 1.93 g | 0.1 g | 32 % |
| * DGE reference values, 25–51 years, Male | |||
| per serving | per 100g | % Daily Value* | |
|---|---|---|---|
| Vitamin A | 428.6 µg | 21.7 µg | 50 % |
| Vitamin B1 (Thiamine) | 3339.0 µg | 168.8 µg | 278 % |
| Vitamin B2 (Riboflavin) | 2329.4 µg | 117.8 µg | 166 % |
| Vitamin B3 (Niacin) | 40451.0 µg | 2045.0 µg | 270 % |
| Vitamin B5 (Pantothenic acid) | 8734.0 µg | 441.6 µg | 175 % |
| Vitamin B6 (Pyridoxine) | 6162.3 µg | 311.5 µg | 385 % |
| Vitamin B7 (Biotin) | 11.3 µg | 0.6 µg | 28 % |
| Vitamin B9 (Folate) | 231.7 µg | 11.7 µg | 77 % |
| Vitamin B12 (Cobalamin) | 7.8 µg | 0.4 µg | 195 % |
| Vitamin C | 71230.0 µg | 3601.1 µg | 65 % |
| Vitamin D (Calciferol) | 3.6 µg | 0.2 µg | 18 % |
| Vitamin E (Tocopherol) | 10428.0 µg | 527.2 µg | 74 % |
| Vitamin K (Phylloquinone) | 91.6 µg | 4.6 µg | 131 % |
| * 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) | 466.2 mg | 23.6 mg | 31 % |
| Potassium | 3462.8 mg | 175.1 mg | 87 % |
| Calcium | 274.4 mg | 13.9 mg | 27 % |
| Magnesium | 276.6 mg | 14.0 mg | 79 % |
| Phosphorus | 2411.2 mg | 121.9 mg | 344 % |
| Iron | 33662.4 µg | 1701.8 µg | 337 % |
| Zinc | 22776.0 µg | 1151.5 µg | 163 % |
| Copper | 2976.8 µg | 150.5 µg | 238 % |
| Manganese | 818.0 µg | 41.4 µg | 23 % |
| Iodine | 2.8 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.