International Journal of Scientific Research and Engineering Development

The study discover that duck eggs are gold in color, have rich flavor, pastries made of duck eggs are damp, fluffy, better and preferred to chicken eggs. Nutritional profile of duck eggs are vitamins A, D, high-quality protein, carbohydrate, sugar, cholesterol, iron, cooper, selenium, Omega-3 fatty acids ; fat. Duck eggs do not contain vitamin C and fiber, the egg whites decrease in cholesterol and saturated fats. Duck egg whites contain many compounds containing antibacterial, antiviral and antifungal. Vitamin B in duck eggs is vital for red blood formation, DNA synthesis and healthy nervous system. One duck egg contain these nutrients value: calories 130, protein 9 grams, fat 10 grams, carbohydrate 1gram, fiber 0 grams and sugar 1 gram. Duck egg yolks are 50 percent bigger than chicken eggs and taste creamier than chicken eggs. Chicken and duck egg yolks contain bioactive peptides which are protein particles fostering vitality. When duck eggs are not well cooked, it causes salmonelia infection leading to vomiting, fever and stomach cramps. Functions of B vitamins in duck eggs are prevent stress-acnes, assist to maintain collagen, decrease inflammation and foster cell regeneration. It is not healthy to eat duck eggs raw, how duck eggs aid sleep and reasons why duck eggs are rich in cholesterol.

Shifa Bilal Tamboli, Simeen Phiroj Mulani, Arman Tajuddin Shiakh,"Analysis of Duck Egg Nutrients and Their Significance to Human Health" International Journal of Scientific Research and Engineering Development, V9(2): Page(2107-2110) Mar-Apr 2026. ISSN: 2581-7175. www.ijsred.com. Published by Scientific and Academic Research Publishing.