Nutritional value of Rabbit meat
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 flavour of rabbit meat is what actually draws people to it. Its organoleptic properties are tenderness, and juiceness. Its flavour 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.
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