"White meat" generally refers to fish, shrimp, shellfish, chicken, duck, plant meat (soybeans), etc.

White meat can include birds (chicken, duck, goose, turkey, etc.), fish, reptiles, amphibians, crustaceans (shrimps, crabs, etc.) or bivalves (oysters, clams) wait. Although salmon, cooked shrimps and crabs are all red, they cannot be counted as red meat. The color of cooked food cannot be used as a criterion to determine whether it is red meat or white meat. For example, although pork turns white during cooking, it is still red meat.

Extended information

The same thing between red meat and white meat: they both contain fat, it’s just a question of whether it’s more or less; they both contain saturated fatty acids and unsaturated fatty acids, and the contents are also relative. . Among meats of the same weight, pork has the highest fat content, followed by mutton and beef with the lowest. Even in lean cuts of red meat, there is a lot of fat.

Chicken and duck meat also have lower fat content and higher unsaturated fatty acid content. The fat content in fish is generally low and contains more polyunsaturated fatty acids. Deep-sea fish are rich in EPA and DHA, which have a certain effect on preventing dyslipidemia and cardiovascular and cerebrovascular diseases.

Red meat and white meat have different nutritional values ??and should be eaten in a reasonable combination.

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