White meat is the name for fatty meat in some places. It is also the nutritional name for meat with fine muscle fiber, low fat content and high content of unsaturated fatty acids in fat, which can reduce the risk of cardiovascular disease. Reduce the incidence of vascular disease and reduce the threat of cancer. It is also a dish in daily life. Corresponding to red meat, it is one of the most common meats in our daily lives.

Red meat is a nutritional term that refers to meat that is red before cooking, specifically pork, beef, mutton, venison, rabbit and other mammal meat. It's all red meat. In contrast, the meat of non-mammals such as birds (chicken, duck, goose, turkey, etc.), fish, reptiles, amphibians, crustaceans (shrimps, crabs, etc.) or bivalves (oysters, clams, etc.) None of it is red meat (can be counted as white meat).

Although salmon, cooked shrimps and crabs are all red, they cannot be counted as red meat. Many nutrition experts agree that other meats are healthier than red meat, which is high in saturated fat. There are some studies that suggest red meat plays a large role in the development of rectal cancer.

Red meat mainly refers to meat that appears red before cooking, including pork, beef, mutton, etc. This is because mammals contain myoglobin, which is used to transport oxygen; and before cooking White meat is called white meat, such as chicken, duck, fish, shellfish, etc. Of course, this classification method also has loopholes. For example, salmon itself is also red, but it is white meat. Red meat is characterized by thick and hard muscle fibers and high fat content, while white meat has fine muscle fibers and low fat content.

Both red meat and white meat are meats, both rich in protein and other nutrients. However, there is a significant difference in fat content between red meat and white meat. First, red meat is high in fat, especially pork. The fat content in every 100 grams of pork is as high as 30.3 grams, while the fat content in 100 grams of chicken is only about 10 grams, which is only 1/3 of pork.

Even if it is lean pork, it still contains a high amount of fat. Second, the fat in red meat is mostly saturated fat, but the content of unsaturated fat is relatively low. For example, unsaturated fat in beef only accounts for 6.5% of the total fat, while in chicken fat, unsaturated fat accounts for 24.7%, which is nearly four times that of beef.