Nutritional value of Rabbit meat

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.