NUTRITIONAL VALUE OF RABBIT MEAT

Nutritional Value of Rabbit Meat:
by Robert Oni


Average Nutritional Content of Rabbit meat is:

Calories – 300g (18% from Fat, 82% form protein & 0% from
Carbohydrate);

Total Fat – 4.1g (2.3g Lipid Fat, 0.7g

Saturated Fat, 0.6g Monosaturated Fat, 0.4g polysaturated Fat
& 86mg Cholesterol;

Sodium – 40mg; Carbohydrate – 0g; Dietary Fat – 0g; Sugar – 0;

Protien – 41.9g,
Calcium – 12mg;
Water – 58.9;
Ash – 1.1;
Alcohol & Caffeine – 0.

Nutritional Value of Edible Meats:

Rabbit (% Protein – 20.8, % Fat – 4.5, Calories/Ib – 795)
Veal (% Protein – 19.1, % Fat – 12, Calories/Ib – 840)
Chicken (% Protein – 20.0, % Fat – 17.9, Calories/Ib – 810)
Turkey (% Protein – 20.1, % Fat – 20, Calories/Ib – 1,190)
Lamb (% Protein – 15.7, % Fat – 27.7, Calories/Ib – 1,420)
Beef (% Protein – 16.3, % Fat – 28.0, Calories/Ib – 1,440)
Duck (% Protein – 16.0, % Fat – 28.6, Calories/Ib – 1,015)
Pork (% Protein – 11.9, % Fat – 45, Calories/Ib – 2,050)

The flavor of rabbit meat is what actually draws people to it.

Its organoleptic properties are tenderness, and juiceness. Its
flavor is not strong; it is comparable to the taste of turkey. Its is a
white meat and it has been found to provide good health and
prevent excess fat, heart diseases, high cholesterol, high blood
pressure, diabetics and cancer among those who eat it.

Robert Oni
African Exports - African-Exports.lyonscraft.com