Are Duck Eggs More Nutritious Than Chicken Eggs?
As an unapologetic real foodie, I am always on the lookout for new, whole foods to try. The journey to health through traditional foods that my family is on has introduced more new foods and food preparation methods than I expected. It’s been an exciting and delicious journey.
Our newest food introduction is duck eggs. One of our farmers offered ducks eggs recently and I just had to check them out. I did a little research on the taste and nutrition information before purchasing them and found some interesting facts.
Duck eggs are a little bigger than large chicken eggs. It would make sense then, that one regular duck egg contains more nutrition than one regular chicken egg, based on size alone. However, I found that ounce per ounce duck eggs contain more nutrition than chicken eggs.
One ounce of a whole, raw chicken egg contains 40 calories, 3 grams of fat and 4 grams of protein. (Of course, I’m assuming that is a battery produced egg and not a wonderful, pastured egg.) The vitamin and mineral profile reflects that a chicken egg contains 3% of a day’s worth of Vitamin A, 1% of calcium and 3% of iron. (Those numbers are based on the government’s standard of Daily Values, with which I do not always agree, but it at least gives us some idea of which nutrients our foods contain.)
One ounce of a whole, raw duck egg contains 52 calories, 4 grams of fat, 4 grams of protein, 4% of the RDA for Vitamin A, 2% of calcium, and 6% of iron.
I know what you’re thinking. Great! They are slightly more nutritious. How do they taste?So, ounce per ounce, it turns out that duck eggs are more packed with nutrition than chicken eggs. In addition, my farmer sells the duck eggs at the same price per dozen as the chicken eggs. That’s more nutrition for less money. Win!
Frankly, they taste just like a chicken egg, to me. When used in baked goods (you have to be careful to adjust your recipes accordingly, because duck eggs are bigger) there is no taste difference. When eaten scrambled, I also cannot detect any taste variance from chicken eggs. When prepared over-easy, with the yolks still mostly raw, I find the duck eggs taste slightly . . . eggier? (I just made up a word. I’m awesome!)
If you can find a local source of free-living duck eggs, give them a try! I think you’ll like them.