Saturday, November 20, 2010

Turkey Time - White meat or dark meat?

Does it matter whether you choose white meat or dark meat?
 Dark meat contains more zinc, riboflavin, niacin, thiamin, vitamins B6 and B12, amino acids, and iron than white meat. Dark meats also contain more saturated fats, along with omega-3 and omega-6 fats.
Dark Meat - dark meats are dark because the muscles are used more (think drumsticks vs. breast meat). They have more myoglobin proteins, which help ship oxygen to your muscle cells.  When dark meat is cooked, the myoglobins turn into metmyoglobins, which are very high in iron.

White Meat - contains glycogen, a polysaccharide of glucose, an animal starch. Animal starch is stored in your liver, and then broken down into glucose when it’s needed by the white muscle.

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