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Ever wonder if there was much difference between white meat and dark meat besides the taste? According to Dr. Mercola (a website that is often a little wacky but occasionally has some good info) white meat contains glycogen, which is a type of animal starch. It gets stored in your liver and is then broken down into glucose when it's needed.
Dark meat is that way because those are the muscles that are used more. They are full of myoglobin proteins which are responsible for moving the oxygen into the cells. When the myoglobin proteins are cooked, they turn into metmyoglobins, which contain a lot of iron. Dark meat also has more vitamins, saturated fats and omega oils (both 3 and 6) than white meat.
