Fitness Minutes: (1,823)
189 9/10/10 4:04 P
I used to be an "all white meat" person, and not just for the nutritional reasons. But as I started doing more and more of my own cooking, I am a bigger fan of dark meat. Your biggest "enemy," as everyone else is mentioning, is the skin. Avoid that, and you're already ahead of the game. I used to only do boneless, skinless breasts. But lately I find cooking on the bone to impart better flavor, not sure of the nutritional impact of that though.
I eat both, always skinless, on the principle that variety is likely to be useful. On the PP who says arachidonic acid is bad...might want to do a bit more research! in moderation it's essential for animals (and we is animals) though too much, like too much of anything, is bad for a body, and one can get it from other foods than dark meat poultry.
I'm not sure about nutrition wise (and seeing below I think the question was answered...) HOWEVER... I LOVE the dark meat! Give me skinless chicken legs any day!
FYI... when I was a kid my mom ALWAYS skinned the chicken (all parts) because my dad hated the look/feel/taste of skin. It wasn't until I was in my late 20's that I ever had a piece of chicken skin. It sort of creeped me out! LOL!
Avoid the skin always, but there's not a huuuge difference in white/dark...just track appropriately. Theoretically you could end up w/ more fat/cals adding gravy to white meat than just eating a little dark meat. Or try putting a little of each on your plate!
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