Red meat vs white meat: differences and benefits of each

09, OCT, 2020

To distinguish between one meat and another, as a general rule we look at the amount of myoglobin, a protein responsible for giving color to muscle fibers, although it has other functions.

Taking this into account, we can classify game meat (including poultry, such as duck), beef, pork, horse, lamb and kid as red meat. Some exotic meats, such as ostrich, can also be classified in this way.

On the white meat side, there are farm poultry, such as chicken or turkey, as well as the rabbit raised in this way. The wild rabbit or hare does not fall into this category.

In the comparison of white meat vs red meat, the main difference is in the amount of iron that one contains compared to the other. Red meat has a higher content of this mineral, and that is why it is recommended to treat anemia.

White meat has less fat, and therefore is a more digestive meat. It also provides proteins of greater biological value.

Benefits of red meat

Its content in potassium, zinc and phosphorus help cell development. It also provides B vitamins, essential for a healthy nervous system.

As it has easily absorbed iron, it is recommended for people suffering from anemia, or in cases in which there is a deficiency of this mineral.


Red meat can be prepared in many ways: stewed, grilled, baked, etc.

Benefits of white meat

White meat is high in protein, low in fat, and high in calories. For this reason, it is usually one of the most consumed when playing sports or having to follow a diet low in cholesterol.

It also provides B-type vitamins, although in less quantity than red meat.

In addition, white meat is more digestive than red, and for this reason it is frequently used in soft diets or baby food.