Not yet activatedNot yet activated

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.

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

Nutrition

Reliable composition data for this preparation are not yet available.

Recorded constituents

Bioactive compounds

Compound / class	Content	Notes
Taurine	Present [3]	clam or scallop edible tissue, or dark poultry meat

Sources and limitations

• Taurine: Contains taurine; the amount varies with the food and cooking. [3]

Technical provenance

Source note 1

Taurine: The potential protective effects of taurine on coronary heart disease (2009). Table 2 separately identifies taurine in raw clams, raw scallops and dark chicken/turkey meat. [3]

Substances

2 substances in this food

Fe²⁺

Iron

Iron occurs in dark poultry meat; content varies with cut and cooking.

Source

Taurine

Contains taurine; the amount varies with the food and cooking.

Source

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

[3] The potential protective effects of taurine on coronary heart disease (2009)

[4] USDA FoodData Central, Chicken, broilers or fryers, dark meat, meat and skin, cooked, roasted (FDC 171065)