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TYPEBASE4 INDEX >> EGG >>


DUCK EGG / WHOLE



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SCIENTIFIC NAME: ANAS PLATYRHYNCHOS

FRANCAIS: OEUF DE CANARD/ENTIER/FRAIS




General Description:

Compared to chicken eggs, these are larger, higher in fat, more colorful, and more flavorful. They're sometimes contaminated with bacteria, so make sure you cook them thoroughly.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

BLOOD TYPE A

Secretor:
NEUTRAL

Non Secretor:
NEUTRAL

    BLOOD TYPE B:

    Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.

    Non Secretor:
    AVOID: Flocculates serum or precipitates serum proteins.


      BLOOD TYPE AB:

      Secretor:
      AVOID: Flocculates serum or precipitates serum proteins. Contains lectin or other agglutinin.

      Non Secretor:
      AVOID: Flocculates serum or precipitates serum proteins. Contains lectin or other agglutinin.


        BLOOD TYPE O

        Secretor:
        NEUTRAL

        Non Secretor:
        NEUTRAL



          LECTIN CHARACTERIZATION:

          • No data on this food.


          RECIPES FEATURING THIS FOOD:
          This ingredient is featured in the following website recipes:

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          SPECIAL NOTE:
          • This food is a significant source of selenium (25.48 mcgs per 1 egg.)
          • This food is a significant source of dietary cholesterol (618.8 mgs per 1 egg.)
          • This food can be a significant source of folate (56 mcgs per 1 egg.)

          GENETIC MODIFICATIONNo data on this food.
          PESTICIDESNo data on this food.
          CONTAMINATIONNo data on this food.
          IRRADIATIONNo data on this food.
          ANTIOXIDANTSNo data on this food.
          ALLERGENSNo data on this food.
          GLYCEMIC INDEXNo data on this food.


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