Is chicken drumstick or chicken breast better to eat?

May 25, 2024 | 05:00 pm PT
Many believe chicken thighs are more aromatic and tender but higher in cholesterol, while chicken breasts are lower in fat and better for weight loss diets. Is this true? (Minh, 30, Dong Nai)


Chicken is classified as white meat. It is rich in protein, a crucial component for cell structure and influences human growth in terms of weight, height, and brain development.

The dish has a lower cholesterol content than red meat, which helps reduce the risk of cardiovascular diseases. A 100-gram serving of chicken meat provides 199 calories, 20.3 grams of protein, 4.3 grams of fat, and is abundant in vitamins A, E, C, B1, B2, and PP, as well as minerals like calcium, phosphorus, and iron that support health.

Furthermore, chicken includes substances such as beta-carotene, lycopene, retinol, and alpha carotenoids, all derivatives of vitamin A, which aid in improving vision.

Different chicken parts offer different protein and fat content. Illustration photo by Unsplash

Different chicken parts offer different protein and fat content. Illustration photo by Unsplash

It is important to note that various chicken parts vary in their protein and fat content, as well as the type of fats they contain.

Chicken can be categorized into white meat, which comes from the breast and filets, and dark meat, which is from the wings, legs, and drumsticks.

Drumsticks tend to be tougher, containing more muscle and tendon, which makes them crispy and flavorful, leading many to prefer them to breast meat. Nonetheless, drumsticks have a higher cholesterol content than breasts.

The chicken breast is often regarded as the most nutritious portion of the chicken. 100 grams of chicken breast contain 18 grams of protein and is rich in B vitamins, which help prevent cataracts and skin diseases, and enhance the immune system. The fat content in chicken breast is also comparatively low.

Moreover, the thighs and wings are parts where poultry are commonly vaccinated or treated with medications, which could leave residues in the meat. Additionally, the chicken neck and offal contain high levels of harmful cholesterol, and the gizzard is prone to bacterial accumulation, making these parts less suitable for consumption.

In summary, you should select the part of chicken that best meets your dietary needs.

Dr. Huynh Tan Vu

Ho Chi Minh City University of Medicine and Pharmacy Hospital

go to top