Dark-Meat Poultry

Overview

Dark-meat poultry (thighs, legs) provides higher taurine content than white meat, supporting neurotransmission and calcium signaling.

Within the BRAIN Diet framework, taurine food sources include scallops, clams, dark-meat poultry, and mackerel [1][2].

Key Nutritional Highlights

• Dark-meat poultry is a practical dietary source of taurine alongside seafood and other animal proteins [1]
• Poultry provides highly digestible complete protein with strong amino-acid bioavailability [2]
• Dark-meat poultry (thighs, legs) provides higher taurine content than white meat, supporting neurotransmission and calcium signaling. [1]
• Taurine food sources include scallops, clams, dark-meat poultry, and mackerel. [2]
• Dark-meat poultry (thighs, legs) provides higher taurine content than white meat, supporting neurotransmission and calcium signaling.

Food Context

Synergies

• Part of diverse protein strategy

Preparation

• Higher taurine than white meat
• Best prepared with gentle cooking
• Important for taurine intake

Essential Amino Acid Profile

This food provides a complete essential amino acid profile typical of animal proteins.

Recipes

no recipes found

Nutrient Tables (per 100 g)

Core nutrients

Nutrient	Amount per 100 g	% RDA per 100 g
Energy	281 kcal	—
Protein	10.3 g	—
Total fat	23.8 g	—
Saturated fat	7.4 g	—
Carbohydrates	6.3 g	—
Fibre	0 g	—

Key vitamins and minerals

Nutrient	Amount per 100 g	% RDA per 100 g
Iron	1.2 mg	6.9%

Bioactive compounds

Explicitly identified compounds, including individual fatty acids, with a defensible quantity or an explicit qualitative status. Asterisks (*) identify supplementary sources below. Unquantified or trace constituents are not automatically admitted to the Substances list.

Compound / class	Amount per 100 g	Notes
Taurine	Present — quantity not established *	—

Source notes (supplementary):

• * Taurine: Taurine is a characteristic free amino sulfonic acid in Dark-Meat Poultry; USDA SR Legacy does not include a taurine field.

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Data provenance (core / micronutrient panel): USDA FoodData Central, Bologna, meat and poultry, FDC ID 171637, API, per 100 g edible portion, last checked 2026-03-14

Substances

Substances admitted through a supported nutrition-table row. Not every table row appears here. Cards are not BRS mappings.

2 substances in this food

Fe²⁺

Iron

Oxygen transport; dopamine synthesis (tyrosine hydroxylase cofactor)

Taurine

Osmoregulator; GABA modulation; mitochondrial membrane stabilizer; anti-inflammatory

References

[1] Dark-meat poultry is a practical dietary source of taurine alongside seafood and other animal proteins. Wójcik et al. 2010. The potential protective effects of taurine on coronary heart disease

[2] Poultry provides highly digestible complete protein with strong amino-acid bioavailability. FAO 2013. Dietary Protein Quality Evaluation in Human Nutrition: Report of an FAO Expert Consultation