The Difference Between White And Dark Meat Chicken Is Easily Explained By Science

If you're among those who eat meat and plants, chances are you have preferences between light and dark cuts of poultry. While this can certainly cause debates among families who eat turkey on Thanksgiving, people also tend to have preferences with either white or dark meat chicken, too. While dark meat chicken tends to be more tender, juicy, and rich-tasting, white meat versions are a bit drier and not as rich in flavor. But besides from flavor and texture, there's a lot more to unpack about the differences between these two cuts of meat, with myoglobin content playing a key role.

Myoglobin is a type of protein that's present in all meat, and it's also considered rich in iron. The key function of myoglobin is to store oxygen within the cells of muscles, and it can range in color from shades of red to purple or brown. The exact color depends on the meat's exposure to oxygen, as well as the types and cuts of meat. While you're more likely to see bright red beef, for example, chicken tends to be less dramatic in color. Yet there are variations in color between white and dark meat chicken due to lower and higher levels of myoglobin, respectively. As a rule of thumb, muscles associated with more movement tend to have more myoglobin and are therefore darker and more tender cuts of meat. This is ultimately why chicken thighs and drumsticks are darker and richer compared with light and mild-tasting chicken wings and breasts.

It's also worth noting that both white and dark meat chicken are still classified as "white meat" under the poultry umbrella of meats. Yet more common types of poultry (namely chicken and turkey, but not duck) can also be classified as having white and dark meat because of myoglobin differences between these cuts.

Aside from myoglobin content contributing to variations in color, white and dark meat chicken have different nutritional benefits. For years, it seemed that white meat dominated the conversation around healthy cuts of chicken because of its naturally lower saturated fat content. Indeed, white chicken meat is definitely a great source of protein that can support a more calorie-conscious lifestyle. One 3.5-ounce (100-gram) serving of skinless chicken breast offers 22.5 grams of protein and 0.3 grams saturated fat, along with a little more than 100 calories, per the U.S. Department of Agriculture (USDA). White meat chicken is also a good source of potassium, phosphorus, and magnesium, as well as B vitamins.

Despite offering a little less protein and more saturated fat, dark meat chicken offers more nutrients overall. Take, for example, the same 3.5-ounce serving size of skinless chicken thighs, which the USDA says contains 144 calories, 18.6 grams of protein, and 1.66 grams of saturated fat. Yet this cut of meat also contains more iron, selenium, B vitamins, and zinc.

With these nuances in mind, it's easy to see how both white and dark meat chicken can offer critical health benefits. Unless a doctor or nutritionist recommends otherwise, meat eaters could understandably eat both types of chicken as part of a balanced diet. No matter which cut you prefer, it's also worth noting that both types of chicken are healthiest when consumed without their skins. All types of chicken can be helpful if you're trying to incorporate more protein into your diet for nutritional or weight loss purposes — just don't fall for the weight loss myth people should stop believing. Chicken eggs are another good protein source, and there's a scientific explanation behind the differences between brown and white eggs, too.