Go to...
Properties and benefits: rabbit
Season: rabbit
We make it easy for you
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
