What s Healthier White-colored or Dark Meat Chicken

 

Dark Meat or White Meat Chicken? Off the Shelf/America’s Heartland

Video taken from the channel: America’s Heartland


 

Dark Meat or White Meat (chicken thigh vs chicken breast) nutrient breakdown

Video taken from the channel: SR Nutrition


 

Why Do Birds Have White And Dark Meat? (And Do We?)

Video taken from the channel: SciShow


 

White Meat vs Dark Meat

Video taken from the channel: TysonK12Schools


 

CHICKEN BREAST VS CHICKEN THIGHS | Which one to pick?

Video taken from the channel: The Titan Force


 

Is chicken really better than red meat for cholesterol levels?

Video taken from the channel: CBS Evening News


 

Is chicken dark meat better than chicken white meat?

Video taken from the channel: Erick Poblete


WHITE VS DARK: NUTRITION. Three ounces of roasted, boneless, skinless white meat chicken has about 147 calories, 4 grams of fat, 1 gram of saturated fat and 26 grams of protein. Compared to dark meat chicken, white meat is lower in fat and slightly higher in niacin, a B vitamin that helps convert food to energy. White meat has a little more protein than dark, and while dark meat contains higher levels of zinc, iron, and vitamin C, white meat has more B vitamins, specifically niacin (vitamin B-3) and pyridoxine (vitamin B-6). Which type of fat the poultry contains is important too; the fat in both white and dark-meat chicken is mostly unsaturated fat, which is a healthier fat than the saturated kind.

Of course, the Academy adds, the most important factor in the caloric and fat content of any poultry is how it’s prepared. While everyone may have their personal favorite cut of chicken and turkey, you’ve probably heard that white meat is the healthier pick—fewer calories and less fat—while dark meat gets a. Dark meat chicken contains twice as much healthy unsaturated fat as light meat chicken — although it does also contain twice as much saturated fat, the number is still small. When it comes to all parts of the chicken, it’s the skin that’s the least healthy thing to eat since it’s full of saturated fat. The experts say there is a slight difference in chicken nutrition between white and dark meat.

Dark meat, because of the type of muscle, has slightly more iron. The biggest difference is the amount of calories and fat in the pieces. If you choose white meat over dark meat during meals to protect your health, you may want to rethink your decision.

Most people believe eating white meat is a healthier choice because it contains less saturated fat than dark meat, but a small study, published June 4 in The American Journal of Clinical Nutrition, suggests otherwise. In addition, dark meat poultry contain more iron, zinc, riboflavin, thiamine, vitamins B6, and B12 than white meat chicken. Many people choose white meat over dark because of its lower caloric content. But dark meat chicken isn’t quite as unhealthy as you may have been led to believe. When it comes to fat, dark meat chicken is significantly higher than white meat.

A 3.5 ounce portion of cooked light meat chicken contains 4.5 grams of total fat and 1.2 grams of saturated fat, while the same portion of cooked dark meat chicken contains more than twice that amount, with 9.7 grams of total fat and 2.7 grams of saturated fat. Dark chicken meat is also nutrient rich, containing higher levels of iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat. The myth that white meat is significantly more.

List of related literature:

Moreover, poultry is considered healthier than other, red meats, as it is lower in fat and cholesterol, higher in protein, and white, with good flavor qualities; it is also accepted by most cultures, and lower in cost when compared to red meats and fish.

“Handbook of Food Products Manufacturing, 2 Volume Set” by Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal
from Handbook of Food Products Manufacturing, 2 Volume Set
by Y. H. Hui, Ramesh C. Chandan, et. al.
Wiley, 2007

Chicken has less tendency to develop oxidized flavors than turkey, because the higher level of vitamin E in chicken fat retards oxidation; however, the problem will be worse in chicken thigh meat than in white meat, as the darker meat contains more lipid and heme iron.

“Handbook of Meat, Poultry and Seafood Quality” by Leo M. L. Nollet, Terri Boylston, Feng Chen, Patti Coggins, Grethe Hydlig, L. H. McKee, Chris Kerth
from Handbook of Meat, Poultry and Seafood Quality
by Leo M. L. Nollet, Terri Boylston, et. al.
Wiley, 2012

Poultry generally has less saturated fat than red meats, so it tends to be a more heart-healthy choice.

“Nancy Clark's Sports Nutrition Guidebook” by Nancy Clark
from Nancy Clark’s Sports Nutrition Guidebook
by Nancy Clark
Human Kinetics, 2019

Chicken has less tendency to develop oxidized flavours than does turkey, because the higher level of vitamin E in chicken fat retards oxidation; however, the problem will be worse in chicken thigh meat than in white meat, as the darker meat contains more lipid and haem iron.

“Encyclopedia of Meat Sciences” by C. Devine, Werner K. Jensen, Carrick Devine, M. Dikeman
from Encyclopedia of Meat Sciences
by C. Devine, Werner K. Jensen, et. al.
Elsevier Science, 2004

Other species such as duck, goose, and squab have predominantly dark meat, which contains more fat than the dark meat of either chicken or turkey.

“Poultry Meat Processing” by Casey M. Owens
from Poultry Meat Processing
by Casey M. Owens
CRC Press, 2010

Chicken flesh contains more protein, less fat, and less cholesterol than red meat.

“Food Science” by Norman N. Potter, Joseph H. Hotchkiss
from Food Science
by Norman N. Potter, Joseph H. Hotchkiss
Springer US, 1998

Compare: 31⁄2 ounces of roasted, skinless, dark-meat chicken have about 10 fat grams and 3 grams of saturated fat; the same amount of roasted, skinless, light-meat chicken has about 3 fat grams and 1 gram of saturated fat.

“American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition” by Roberta Larson Duyff
from American Dietetic Association Complete Food and Nutrition Guide, Revised and Updated 4th Edition
by Roberta Larson Duyff
HMH Books, 2012

Color varies with the type of muscle within a carcass: in poultry, thigh meat is darker than breast.

“Handbook of Fermented Meat and Poultry” by Fidel Toldrá, Y. H. Hui, Iciar Astiasaran, Joseph Sebranek, Regine Talon
from Handbook of Fermented Meat and Poultry
by Fidel Toldrá, Y. H. Hui, et. al.
Wiley, 2014

Chickens that are raised on grass or given time to roam freely have more dark muscle meat, and the meat is a little firmer and a bit stronger in flavor.

“Raising Chickens For Dummies” by Kimberley Willis, Robert T. Ludlow
from Raising Chickens For Dummies
by Kimberley Willis, Robert T. Ludlow
Wiley, 2019

White meat from turkey (and chicken) contains less than half the fat, 20% less calories and 10% more protein than dark meat.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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16 comments

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  • all knows dark and wing meat tastes better. im so sick of thre status quo. i go to Churches Chicken and they want $3.00 per wing because its considered white meat.
    i call wings wing meat because it tastes nothing like breast meat. infact, it tastes a little closer to dark. regardless of what scuence says. its always been about marketing.

  • Excellent Video! Excuse me for the intrusion, I am interested in your opinion. Have you tried Bondraw Firm Ferriferous (search on google)? It is a smashing exclusive guide for getting a flatter firmer belly in only 21 days from now minus the headache. Ive heard some amazing things about it and my good mate called Gray at last got excellent results with it.

  • When you talked about the muscles in our eyes, I blinked and thereafter manually blinked for about five minutes. Why is it that when someone mentions blinking or breathing, or even reads something to do with it, you start doing it manually.

    I’ve set myself off again!

  • the idiots who write these articles need to be fired. everything is bad for us they’ll say one day then the next its all good for us. it’s clickbait for their pathetic newspaper/magazines. just eat what you want and you’ll live to a hundred. most that do smoke drink and have irresponsible geezer sex and live long lives. now where’s my whiskey and cigars

  • I love it when people say “dark has twice as much fat as white”. I looked at the nutritional info on them both. The breasts had 1 gram of fat, the thighs, 2. So, yeah, technically twice as much but it’s one vs two y’all. This continually dragged out stat keeps dark meat prices much lower and I love thighs, so keep putting it out there!!

  • So now that every time a customer comes into KFC and complains that wings aren’t white meat… I’ll explain to them that chickens, as they are mostly flightless birds, thus have myoglobin in their breast and wing areas, in loo of mitochondria. Since myoglobin is, for the most part colorless, the meat is a lighter color. Thus, wings are white meat, you asshat.

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  • Chicken thighs have fat and connective tissue that is high in nutrients and great for raising T. Don’t copy the high protein “chicken breasts and rice” diet unless you are on gear like famous bodybuilders.

  • Lovely video content! Excuse me for butting in, I would love your thoughts. Have you tried Taparton Elegant Belly Takeover (erm, check it on google should be there)? It is a smashing one of a kind product for learning how to quickly burn off stubborn belly fat without the headache. Ive heard some amazing things about it and my GF at last got excellent success with it.

  • If you, at any given time, can only utilize 50% of your nose (because of sinuses or some other nose deficiency) would the naturally slower air intake cause a person to gain weight over years?

  • I don’t trust any news channel MD because the American public has been and continues to be lied to for profit of corporations and their donors, they lied for decades about the food pyramid, which was supposed to be the basis for all healthy diets. Plus, look at ALL of the food in any market in America or 711 bodega etc….all processed, sugar, poison. American health professionals pedal what the pharmaceutical companies tell them to. Eggs are bad, now there good? Really? Margarine is good, now it’s bad? What? We went to the moon and we can’t figure this out? No, because some company that doesn’t give a f$&@ about you or your family doesn’t care whether you live or die. Have a nice day.

  • The chicken thighs I get as compared to the breasts have a sat fat content difference of 1 gram and the protein are almost the same.

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  • Did this jackass just say that birds have muscle cells that don’t use oxygen? Wow. Less peroxide in the hair and more effort on learning. This metrosexual is nothing more than a talking head.

  • This is glorious, I been tryin to find out about “bodybuilding female workout plan” for a while now, and I think this has helped. You ever tried Davidbiy Bodybuilder Tipster (Have a quick look on google cant remember the place now )? Ive heard some pretty good things about it and my colleague got cool results with it.

  • So, you’re saying that read meat is just both kind of fibers (fast and slow twitch). Then, why is it regarded as unhealthy to eat red meat, but white meat is fine?