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 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.

Author Info:

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