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Properties and benefits: rabbit

Season: rabbit

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Cook with rabbit

Rabbit

Rabbit meat is one of the most valued meats in the Mediterranean diet. It is a soft meat, with a very good texture, a non-greasy consistency and a very subtle aroma, less so than chicken, quail or veal.

Properties and benefits: rabbit

Some benefits you didn't know about taking rabbit

Although it is recommended that its consumption is alternated with other lean meats, this meat can be eaten regularly up to three times a week.

However, young rabbit meat is the most highly valued as it is softer than that of adult rabbits. Additionally, animals reared in the wild have less fat, a stronger aroma and a tougher texture.

Nutritional composition: Calories: 131 kcal, Water: 72.4 g, Protein: 23 g, Fat: 4.6 g, Calcium: 22 mg, Potassium: 360 mg, Phosphorous: 220 mg, Magnesium: 25 g, Iron: 1 mg, Selenium: 17 mg, Niacin: 12.5 mg, Vitamin B6: 0.5 mg, Vitamin B12: 5 mg

Nutritional values

131.0

Kcal

131.0

Kj

4.6 gr

Fat

0.0 gr

CHO

23.0 gr

Protein

0.0 gr

Salt

Season: rabbit

January
ON
February
ON
March
ON
April
ON
May
ON
June
ON
July
ON
August
ON
September
ON
October
ON
November
ON
December
ON

We make it easy for you

Cook with rabbit

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