How does the protein compare in chicken breast vs chicken legs?

[Frog.]

Honestly, unless the protein in chicken breast is so much more superior, I'd rather eat chicken legs all the time ebcause the texture and taste of chicken breast is so horrible.

Is the difference that significant?

[WheyAddict]

Most people eat chicken breasts because they have almost no fat in them, unlike chicken legs. Do a google search and compare the exact nutritional info, but I know that chicken legs have more fat in them.

Also I have no idea how a chicken breast tastes horrible to you. How do you prepare it?

[141455675]

the protein is COMPLETELY different. There is aboslutley no comparison what so ever. Leg protein is terrible for you, but the breast is a superior protein source thats why everyone eats it.


On a serious note....Chicken thighs/legs are just a fattier cut of the chicken.

[Frog.]

Most people eat chicken breasts because they have almost no fat in them, unlike chicken legs. Do a google search and compare the exact nutritional info, but I know that chicken legs have more fat in them.

Also I have no idea how a chicken breast tastes horrible to you. How do you prepare it?

Well, it's not that it tastes horrible, that was just an exaggeration. I just despise the texture of chicken breast because it's so dry.

Also, I'm pretty damn skinny so the fat in chicken legs doesn't bother me at all. I'm just wondering concerned about the difference in protein.

Hell, I'll probably still stick to chicken legs anyway since they're so delicious :P

[Frog.]

the protein is COMPLETELY different. There is aboslutley no comparison what so ever. Leg protein is terrible for you, but the breast is a superior protein source thats why everyone eats it.


On a serious note....Chicken thighs/legs are just a fattier cut of the chicken.

Seriously? How can teh difference be so dramatic. I mean, meat is meat, right? If you don't mind, could you explain in more detail?

Thanks, repped.

[141455675]

If you want the fat, thats completley up to you.

You are still getting the same protein. Just a fattier cut of meat that is all.

I believe that there are definatley times where thighs are needed over breasts. Stews and casseroles being a prime example.

On an 'everyday' note, I take breast over thigh anyday

[Frog.]

Huh? first you say the protein is completely diff. then you say they're the same??

I'm confused...

[141455675]

sarcasm..

Sorry mate, Its chicken, none the less why would the 'protein' be any different.

Thats like saying is a rump steaks' protein different to a porterhouse or a scotch fillet or a T bone....

[seattlems333]

Huh? first you say the protein is completely diff. then you say they're the same??

I'm confused...

He was being sarcastic when he said that the protein in thighs is different from the protein in breasts.

Bottom line: chicken meat has the same quality protein regardless of whether it is white or dark meat, but dark meat has more fat than white meat. On a side note, if you've been eating dry chicken breast, then you're overcooking the meat. A perfectly cooked chicken breast is moist and juicy. Get chicken breasts which are still on the bone if you have a problem with dry meat, as boneless chicken breast tends to dry out easier.

[RomanianNatural]

Honestly, unless the protein in chicken breast is so much more superior, I'd rather eat chicken legs all the time ebcause the texture and taste of chicken breast is so horrible.

Is the difference that significant?

i eat the chicken legs and breast mixt, its so damn expensive to just eat lean stuff. but i peal the skin off.

[amitbarate3]

Protein

Any form of animal meat is high in protein. This includes beef, poultry, fish and any derivative. Chicken breasts and thighs are no exceptions. A 3-ounce serving of roasted chicken thigh contains 21 grams of protein. Roasted chicken breasts are slightly higher with 25 grams of protein for this same serving size. The recommended intake of protein is 46 grams a day for women and 56 grams a day for men. Protein is important for immune function, cell regrowth and muscle building.
Carbohydrates

Chicken breasts and thighs contain no carbohydrates. This makes both versions good additions to your meal plan if you are following a low-carb diet. If you were to marinate the chicken in a sweet liquid, such as barbecue sauce, honey or maple syrup, the carb content would go up. This is the case with any form of sweet topping you choose to use. Anything that is sweet will have carbs, unless it is a sugar-free topping.
Fat

Fat content tends to be lower in chicken breasts than thighs. A 3-ounce serving of roasted chicken breast contains 7 grams of total fat and 2 grams of saturated fat. This is 10 percent and 9 percent of the recommended daily value, respectively. Chicken thighs on the other hand, have 13 grams of total fat and 3 1/2 grams of saturated per 3-ounce serving. This is 20 percent of the recommended daily intake of total fat and 18 percent of saturated. By removing the skin of both breasts and thighs, you can reduce the fat content.
Cholesterol

Cholesterol is found in animal meats. Consuming high amounts of cholesterol and saturated fat increases the risk of plaque buildup, which causes heart disease. Chicken breasts and thighs both have moderate amounts of cholesterol. Three ounces of breast contains 70 milligrams, which is 24 percent of the recommended daily value. This same amount of chicken thigh contains 80 milligrams of cholesterol, which is 26 percent of the recommended daily intake. The American Heart Association recommends limiting total daily cholesterol intake to 200 milligrams for people with coronary heart disease.
Calories

Chicken breasts and thighs vary moderately when it comes to calories. A 3-ounce serving of breasts contains 170 calories, while this same amount of thigh contains 210 calories. In similar fashion to carb content, the calories will change if you apply some form of sauce or topping to the chicken.
Sodium

Sodium is an electrolyte mineral found naturally in many foods. Breasts and thighs have similar amounts. A 3-ounce serving of chicken thigh contains 70 milligrams of sodium, while this same portion size of chicken breast contains 60 milligrams. The recommended daily value is 2,300 milligrams for healthy adults and 1,500 for people with high blood pressure. Sodium is necessary for fluid balance and muscle contractions. However, a high intake causes water retention, which in turn, elevates blood-pressure levels.
Iron

Hemoglobin and myoglobin transport oxygen through all parts of the body. Iron is an important mineral that helps with the production of hemoglobin and myoglobin. Chicken breasts and thighs have similar amounts of iron. Three ounces of breast contains 4 percent of the recommended daily value, while 3 ounces of thigh contains 6 percent.

[ironwill2008]

....snip......

It's common practice to cite the source of the information you post, especially in this forum. So you won't be, you know, accused of plagiarism.


http://healthyeating.sfgate.com/nutr...ighs-1815.html

[Budjola]

protein is protein is protein

[earthtospace]

chicken breast has lower fat percentage than legs . However it is the skin that contains most of the fats. Chicken breast may have a texture like a rubber sole and thus unpleasant. You should ask a chef or find info on cooking your chicken breast without drying it of its inherent water so that it remains more juicy . Also non refrigerated chicken always has a better texture