Rabbit Meat

Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: January 27, 2026

Rabbit meat contains complete protein, fat, minerals and vitamins. Along with chicken and beef, it belongs to the group of white meats and is characterized by the presence of high-quality meat.

Rabbit meat contains complete protein, fat, minerals and vitamins. Along with chicken and beef, it belongs to the group of white meats and is characterized by the presence of high quality protein, and difficult to digest collagen and elastane are relatively small in its composition.

There are 19 amino acids in meat protein, including all the essential ones (the age of the animal does not significantly affect their amount). Heat treatment does not change their properties, but only affects their quantity.

The rabbit , above all, contains the essential acid lysine - 10.43%, methionine and tryptophan - 2.37 and 1.55%, respectively.

The minerals in the muscle tissue are 1-1.5%. In terms of mineral and vitamin composition, this meat is superior to all other species. It contains a lot of iron (almost twice as much as pork), phosphorus (220 mg per 100 grams), magnesium (25 mg per 100 g), cobalt, copper, potassium, magnesium, fluorine, zinc. Sodium salts are relatively small.

Vitamins:

- PP - nicotinamide,

- C - ascorbic acid,

- B6 - pyridoxine,

- B12 - cobalamin

Rabbit meat is suitable for dietary nutrition. Compared to the fats of other animals, the rabbit is biologically more valuable because it is rich in polyunsaturated fatty acids, in particular the deficient arachidonic.

Rabbit fat is used as a remedy: in bronchitis it is taken internally, in case of persistent cough it is applied on the chest, in case of rough skin of the hands it is rubbed into it. The combination of fat with honey has a healing power, acts quickly and radically and is completely absorbed by the body.

Given its high biological value, the rabbit is recommended for consumption by people of all ages and is widely used in healthy eating. According to nutritionists, its regular use helps to normalize fat metabolism, maintains the optimal balance of nutrients in the body. In this regard, rabbit meat is recommended for patients with a shortage of herbal juices, with diseases such as gastritis, gastric and duodenal ulcers, colitis and enterocolitis, liver and biliary tract diseases, hypertension, atherosclerosis, heart and kidney disease. , diabetes mellitus and others.

Rabbit liver has a good healing effect on kidney problems. Meat is extremely useful for children, the elderly and those who suffer from excess weight because it contains few calories.

Rabbit Meat

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