White meat chicken refers to the breast and wing portions of the chicken, which tend to be incredibly lean and have a notable pale (white) color when cooked without seasoning. This cut of protein is high in quality lean protein, low in fat, and low in calories. On the other hand, dark meat chicken comes from the thigh and drumstick (the legs of the bird) and is more flavorful and juicy than white meat. Dark meat contains around 50% red fibers and is found in chicken legs, which can be cooked longer. Dark meat is also richer in nutrients than white meat and contains more iron and zinc.
The difference between white and dark meat comes down to the amount of myoglobin present in the different cuts of meat. Myoglobin is an oxygen-carrying protein responsible for giving dark meat its reddish color. The more myoglobin, the darker the meat and the richer the nutrients. Chickens use their legs and thighs to get around, making those parts darker than the breast or wings.
In summary, white meat chicken is leaner and has fewer calories than dark meat chicken. It is a good source of lean protein and is recommended for individuals who wish to reduce their intake of extra calories and fat. On the other hand, dark meat chicken is more flavorful and juicy than white meat and is richer in nutrients such as iron and zinc.
