A harmful misconception about the most popular part of a chicken.

When eating chicken, many people prefer the dark meat in the thighs, unaware that the white meat in the rib section is actually healthier.

Chicken thighs are not as good as chicken breasts.

According to Dr. Nguyen Trong Hung, Deputy Head of the Department of Clinical Nutrition & Dietetics - Department of Nutrition Consultation No. 2 (National Institute of Nutrition), chicken meat is divided into two types: white meat, which comes from the breast and tenderloin, and dark meat, which comes from the wings, legs, and thighs.

This difference is due to myoglobin, which is found in muscles. This substance helps the body transport oxygen; the more active a body is, the more oxygen it needs, and therefore the more myoglobin it stores.

Chickens only use their legs for movement and cannot fly, so their legs and thighs always have darker, firmer meat.

According to Dr. Hung, different parts of the chicken have different nutritional values.

"Due to their crisp, chewy, and flavorful texture, chicken thighs are preferred by many over breast meat. However, in reality, the white meat in the breast is still healthier to eat than the thigh," Dr. Hung commented. Although chicken thighs have more muscle and protein than other parts, they also contain more cholesterol – a cause of blood vessel blockage, atherosclerosis, high blood pressure, diabetes, obesity, and many other disorders.

Meanwhile, white meat is rich in protein but low in fat. That's why it's often used for babies starting solid foods. Therefore, experts advise limiting the consumption of meats high in fat. In particular, chicken thighs and wings are two areas often chosen for vaccination during rearing, so the possibility of residual medication in the chicken meat cannot be ruled out.

Not all parts of the plant should be eaten.

Sharing the same view, Associate Professor Dr. Nguyen Duy Thinh, former staff member of the Institute of Food Technology, Hanoi University of Science and Technology, also believes that, besides the wings and thighs which contain a lot of cholesterol and are recommended to be eaten in moderation, some other parts of this animal are not as good as many people think.

Many people mistakenly believe that the chicken's tail helps to make skin and hair more beautiful and smooth. In reality, the chicken's tail is one of the most toxic parts of the chicken's body. The tail contains sinus sacs and lymphatic cells, and toxic fluids accumulate there. Furthermore, this part also contains a lot of fat that is harmful to the body.

In addition, chicken lungs are very susceptible to harboring parasites such as worms and bacteria. Even cooking them thoroughly cannot eliminate them. Therefore, it is best to discard chicken lungs during preparation.

"Chicken liver is both the most nutritious part and a breeding ground for pathogens and heavy metals. Therefore, breastfeeding women, young children, or people with sensitive constitutions should not eat it," Associate Professor Thinh warned about this part of the chicken that many people enjoy eating. Similarly, chicken gizzards, due to their function of grinding food, can also contain a large amount of stored toxins.

Regarding chicken skin specifically, Associate Professor Thinh added that both Eastern and Western medicine advise against eating this part, especially when ill, because it contains a lot of fat and high cholesterol. The skin is also the surface that comes into contact with bacteria and viruses and contains some dissolved toxins. This is why people with sensitive or allergic constitutions, such as asthma or rheumatism, experience itching, rashes, and difficulty breathing after eating chicken.

According to Zing.vn