Meat and Poultry / Poultry
Duck liver
PhilFCT
Macronutrients
Nutrition Facts
| Serving Size: 100g |
| Calories | 116kcal / 2530kcal (4%) |
Macronutrients
Protein | 15.6 g/ 71g (21%) | ||||||
Total Fat | 3.8 g/ 42g (9%) | ||||||
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Total Carbs | 4.9 g/ 348g (1%) | ||||||
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Vitamins
Vit A | 42 mcg RAE/ 700mcg RAE (6%) |
Vit B1 | 0.26 mg/ 1mg (21%) source |
Vit B2 | 0.93 mg/ 1mg (71%) high |
Vit B3 | 10.8 mg NE/ 16mg NE (67%) high |
Vit C | 0 mg/ 70mg (0%) |
Minerals
Calcium | 48 mg/ 750mg (6%) |
Phosphorus | 206 mg/ 700mg (29%) source |
Iron | 22.1 mg/ 12mg (184%) high |
Sodium | 127 mg/ 1500mg (8%) |
What is this food?
Duck liver is an organ meat (atay ng pato). It’s a rich source of protein and micronutrients, and it’s usually cooked as viand (sautéed, ginisa, or stewed) or used in dishes like liver-based spreads.
Why it matters to health
Duck liver can support your body’s needs because it provides protein for muscle repair and growth. It’s also high in vitamin and mineral content (common in liver), but from your nutrition data it’s also high in cholesterol (422 mg per 100 g) and saturated fat (1.18 g per 100 g), plus sodium (127 mg per 100 g). For heart health and overall balance, it helps to eat it in appropriate portions and not too often, especially if you also eat other organ meats or fatty meats in the same week.
Healthier tips
- Keep portions small: aim for about 1/2 to 1 small serving (roughly 30–60 g cooked) per meal, then balance with rice + lots of vegetables.
- Pair it with fiber: add non-starchy vegetables (e.g., pechay, kangkong, carrots, broccoli) to help make the meal more filling.
- Go easy on salty sauces: limit soy sauce, patis, and extra seasoning; use herbs, garlic, and vinegar for flavor.
- Frequency: include duck liver as a sometimes food (e.g., a few times a month), while rotating with other protein sources like fish, chicken, eggs, beans, and tofu.
- If you’re planning 3 full meals + 1–2 snacks, place duck liver in your main meal and choose lighter snacks (fruit, yogurt, nuts in small portions).
Common Filipino dishes
Ginisang atay ng pato, Atay na may sibuyas at bawang, Liver spread (homemade), Adobong atay, Paksiw na atay
Images
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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