What is better, red or white meat?

Meat is one of the essential foods in our diet, like fish, fruit or vegetables. It is a very important source of high-quality proteins, vitamins and minerals such as iron or zinc. The problem is that not all meats are equally good and hence the frequency with which they should be consumed. Find out if you should eat red or white meat. Depending on its color, determined by the greater or lesser presence of myoglobin, the meat can be red or white. Within the first group we find horse meat, beef (cow, bull, ox…), game meat (hare, pigeon, partridge…), organ meats and sausages. And in the second group with the lowest presence of myoglobins (white meat), are chicken, turkey or rabbit. Pig and lamb are exception cases, since they can belong to both groups depending on the age of the animal; If they are adults, they are red meat, and if they are young like suckling pig or suckling pig, they are white. What is better? This depends on your consumption and the personal circumstances of each one. Nowadays, white meats are more recommended because they have less saturated fat. Its proteins are of greater biological value, and have a lower caloric intake in addition to being easier to digest. The red ones, however, are juicier, and have a higher iron content, so they would be good for preventing anemia. Against them is that they are rich in purines, and people with high uric acid should avoid them because it would trigger gout attacks. Horse meat, organ meats and game meat are especially rich in iron. Zinc is a mineral that we only find in red meat. It is recommended to consume white meat 3-4 times/week and red meat 1 time. /10 days. Pork is gaining a lot of weight in our diet lately and is an excellent source of proteins and B vitamins. Its fat has a more favorable monounsaturated fatty acid profile than other meats. It is a healthy food that we should pay more attention to when eating.