Let's look at the core of the decades-long debate.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Seeker | 2014-11-27 14:00:19 |  187,563 Views |
The Science of Dark vs. White Meat
Gaby McPherson is a Midwestern Registered Dietitian specializing in community nutrition. She is passionate about encouraging others to eat well in simple practical ways that are realistic for the whole family. Gaby loves involving her toddler in home cooking and baking which creates both mess and memories.
Chicken is the most popular poultry meat in the world accounting for over 90% of global poultry production. However there’s often a lot of debate about which parts of the bird are better for you. Athletes and people limiting saturated fat may plan their plates around lean white meat cuts while others prefer to get their protein from moister cuts of chicken that provide darker more flavorful meat. This may lead you to think that white meat is healthier than dark meat but is this really true? We compared the nutritional facts and considerations for each type of chicken to find out which is best.
White meat chicken and dark meat chicken have many differences. Although their calorie content is relatively similar dark meat chicken provides slightly more calories. White meat chicken contains the most protein providing 10 grams more protein per serving than dark meat with less fat. On the other hand dark meat chicken contains more total fat saturated fat and sodium which explains the juicier fattier taste and mouthfeel. In addition dark meat provides more micronutrients such as iron zinc and riboflavin (vitamin B2). On the other hand white meat contains more phosphorus vitamin B12 niacin (vitamin B3) and vitamin B6.
