Rabbit meat is high in protein and low in fat.  It has a low content of saturated fatty acids.
 Rabbit meat is a good protein source for coronary heart patients.
 Comparisons with other meats indicate that rabbit meat is an equally good source of vitamins.
 Rabbit meat is low in sodium and could be the choice of protein source for patients on low sodium diets.
 Rabbit meat is low in fibre, making it highly digestible.
 Rabbit meat is an excellent source of niacin and iron.
 The digestibility of rabbit meat is 99%. so with a higher protein content and higher digestibility, it is a superior protein source.
 Rabbit meat is a good source of B Vitamins and is low in cholesterol.
 
 NUTRITIONAL VALUE OF RABBIT MEAT
 Meat Type       Protein%      % of Fat      Calories
 Rabbit             20.8          10.2          795
 Chicken            20.0          11.0          810
 Veal (med fat)     18.8          14.0          910
 Turkey             20.1          22.2          1190
 Lamb (med fat)     15.7          27.7          1420
 Beef               16.3          28.0          1440
 Pork (med fat)     11.9          45.0          2050
 
 Source: USDA (1963) and Alabama University (1992)
 
 
 
 CHOLESTEROL CONTENT  mg/100g
 Rabbit...............164 mg/100g
 Chicken..............220 mg/100g
 Beef.................230 mg/100g
 Lamb.................250 mg/100g
 Pork.................230 mg/100g
 
 
 RABBIT MEAT NUTRIENT PROFILE
 
 (Per 90 gram [3 oz] serving of cooked rabbit)
 
 Energy           194 CAL (813 Kilo Joules)
 Protein          26 grams
 Carbohydrates     0 grams
 Fat               9 grams
 Calcium           19 mg
 Iron              1.4 mg
 Niacin (Vit B-3)  15.3 mg
 
 
 
 
 

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