Saturday, November 24, 2007

Turkey Trouble: White Meat or Dark?

The dreaded question has faced health-conscious people for as long as turkeys have been served: white or dark? Conventional wisdom says white meat is better. And it is, technically. But practically speaking it’s a toss-up, reports the NY Times this week

A serving (one ounce) of white meat has 46 calories and one gram of fat. A serving of dark has 50 calories and 2 grams of fat. But you get added nutritional benefit with those four extra calories and a gram of fat. Dark meat carries more iron, zinc, riboflavin, thiamine, vitamin B6 and B12.

Pound360 is not a medical blog, and not maintained by doctors, but we think the added nutritional benefit is worth those extra four calories and a gram of fat.

What makes white meat different from dark meat? Dark meat is muscle that turkey’s use more, so it has higher levels of “myoglobin,” “a compound that enables muscles to transport oxygen, which is needed to fuel activity.” Since turkeys (and chickens) don’t fly, dark meat is found in and around the legs.

About Me

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I started pound360 to channel my obsession with vitamins, running and the five senses. Eventually, I got bored focusing on all that stuff, so I came back from a one month hiatus in May of 2007 (one year after launching Pound360) and broadened my mumblings here to include all science.