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Capon, roasted
Capon, roasted2
VS
Duck breast, cooked Leader
Duck breast, cooked6

Duck breast, cooked leads 6–2 · 8 categories decided · 1 tie

Both foods compared at 100 kcal.

The verdict

Duck breast, cooked comes out ahead, winning 6 of 8 nutrient match-ups.

Pick Capon, roasted for less sodium and more calcium.

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

Evenly matched on fiber.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    12.65 g
    16.14 gWIN
  • Carbohydrate
    0 g
    0 g
  • Fibermore is better
    0 g
    0 g
  • Total sugarsless is better
    —
    —
  • Total fat
    5.09 g
    3.46 g
  • Saturated fatless is better
    1.42 g
    1.07 gWIN
  • Sodiumless is better
    WIN21.4 mg
    46.34 mg
  • Potassiummore is better
    111.35 mg
    217.89 mgWIN
  • Calciummore is better
    WIN6.11 mg
    2.44 mg
  • Ironmore is better
    0.65 mg
    3.67 mgWIN
  • Magnesiummore is better
    10.48 mg
    17.89 mgWIN
  • Vitamin Cmore is better
    0 mg
    5.04 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