A bright red or dark red, such as pork, beef, mutton, etc. , called black meat or red meat;
Another kind, such as chicken, duck, goose, rabbit and fish, is called light meat or white meat.
The third category is aquatic shellfish meat, such as mussel meat, oysters, crab meat, etc., which is almost colorless, so it is called colorless meat. Which of these three kinds of meat is more beneficial to human health? Nutritionists prefer the latter two categories. Its secret is that the content of saturated fatty acids and cholesterol in light and colorless meat is obviously lower than that in red meat. In particular, the content of saturated fatty acids in almost colorless meat is lower than that of any other meat, only half that of cheese and eggs, thus limiting the increase of human cholesterol. If you want to discharge a seating chart, it is undoubtedly colorless meat, light meat and red meat.