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Capon, roasted
Capon, roasted4
VS
Duck breast, cooked
Duck breast, cooked4

Dead heat · 8 categories decided · 1 tie

Capon, roasted: 100 g · Duck breast, cooked: 100 g.

The verdict

It's a dead heat — each wins 4 of 8 match-ups.

Pick Capon, roasted for more protein, less sodium, more calcium and more magnesium.

Pick Duck breast, cooked for less saturated fat, more potassium, more iron and more vitamin C.

Evenly matched on fiber.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    229 kcal
    123 kcal
  • Proteinmore is better
    WIN28.96 g
    19.85 g
  • Carbohydrate
    0 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    —
    —
  • Total fat
    11.65 g
    4.25 g
  • Saturated fatless is better
    3.26 g
    1.32 gWIN
  • Sodiumless is better
    WIN49 mg
    57 mg
  • Potassiummore is better
    255 mg
    268 mgWIN
  • Calciummore is better
    WIN14 mg
    3 mg
  • Ironmore is better
    1.49 mg
    4.51 mgWIN
  • Magnesiummore is better
    WIN24 mg
    22 mg
  • Vitamin Cmore is better
    0 mg
    6.2 mgWIN
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

Capon, roasted vs Duck breast, cooked · Foodatron