The nutritional value of rabbit meat


The dietary dish of rabbit in its taste exceeds that of many meats. It is recommended to include in the diet of children, the elderly and losing weight. Rabbit meat is rich in valuable protein, which is essential for building muscle tissue in athletes. And this is not all of its useful properties.

Rabbit meat: the benefits and harm, calorie and nutritional value

Rabbit meat belongs to the white varieties. It is tender, soft and juicy. Due to its low calorie content, the product is considered dietary. The nutritional quality of rabbit significantly exceeds chicken, beef and pork.

The structure of rabbit meat is 85% muscular tissue, which is significantly more than other varieties. The fat content in rabbit no more than 9-10%. This amount of fat nutritionists even considered useful.

The calorie content of rabbit meat is only 183 kcal per 100 g. The amount of protein is 21.2 g, which is almost as much as is contained in chicken breast. The weight of fat per 100 g of rabbit meat is 11 g, water - almost 67 g. Rabbit meat, unlike chicken and other varieties, is almost completely absorbed by the body (by 90%).

This dietary meat contains important vitamins and minerals. Thanks to them, rabbit meat acquires the highest nutritional value. It contains such macronutrients as potassium, sulfur, phosphorus, chlorine, sodium, calcium and magnesium. Rabbit meat, the harm and benefits of which are determined by a number of factors, is a source of important trace elements. Especially valuable among them are iron, zinc, manganese, iodine, etc.

Beneficial features

According to its beneficial properties, rabbit meat is ahead of other known varieties. This is mainly determined by the unique amount of vitamins and minerals found in rabbit meat.

Rabbit meat, the harm and benefits of which are under the supervision of nutritionists, contains a minimum amount of nitrogenous compounds, compared with other varieties. That is why in small quantities rabbit is allowed for use even by patients with gout.

This product contains a small amount of fat and cholesterol, so it is recommended for diet and normalization of metabolism, with an ulcer, gastritis and other diseases of the stomach and intestines.

Rabbit meat - hypoallergenic meat, which is easily absorbed by the body. It is an ideal source of protein for nursing mothers and children after one year. Rabbit meat contains antioxidants, so it is recommended to use it for the prevention of cancer. It is proved that rabbit contains substances that can reduce the dose of radiation received. It is recommended to include in the diet of people who are undergoing chemotherapy.

Rabbit meat that has not reached the age of seven months is considered especially useful, since it is not stuffed with antibiotics and growth hormones. That is, it is really a natural diet rabbit, with the maximum amount of vitamins, micro and macro elements.

Harm and contraindications

Rabbit meat is unique in that it has almost no contraindications. And yet it should not be included in your diet for people with certain diseases, such as arthritis, gout. The reason for this are purine bases, which are contained in any meat, including rabbit meat. When ingested, they turn into uric acid, which has a negative impact on the work of the joints and tendons.

Rabbit meat, the harm and benefits of which allow it to be consumed in moderation to all people, is a valuable dietary product. It has no significant contraindications, it is allowed to include in the diet of both adults and children.

Rabbit meat: the benefits and harm. How to choose a fresh rabbit?

Rabbit meat is hard to spoil. It is tasty stewed and fried, soups are prepared for children and adults, and rabbit is used for the first feeding of babies. Dried fruits (raisins, prunes), honey, greens, carrots give it a savory flavor. Of course, tasty dishes are obtained if fresh rabbit meat is chosen. Its benefits and harms are taken into account by nutritionists, who allow using the product even with weight loss.

You can buy meat both in the market and in the store. In any case, the criteria for selecting high-quality rabbit remain the same:

  • The color of the meat should be white, with a slight pink tint. Fresh rabbit meat differs in density and elastic structure.
  • The smell in the fresh product is practically absent or is barely perceptible, characteristic of any fresh meat. If the rabbit smells strongly of hay, it means that it is old. From such a purchase is better to refrain.
  • Pay attention to the legs: at least one of them must remain with the fur. Unscrupulous sellers often under the guise of rabbit sell the carcass of a cat.
  • When buying frozen meat should pay attention to the packaging. Best of all, if it is vacuum. Meat should retain its natural color, be light pink, without bruises.

Rabbit meat, the benefits and harms of which are preserved in the process of preparation, has a specific flavor, which steeping helps to get rid of. To do this, rabbit is dipped for 3 hours in water and only then begin to cook, according to the recipe.

The recipe for making rabbit in yogurt

There are many recipes for making rabbit. But his meat is especially tender when stewed in yogurt.

Half the rabbit carcass, weighing about 1 kg, cut into portions, washed and dried. Then salt, pepper and sprinkle with lemon juice. After that, fry the rabbit in vegetable oil until golden brown. Without taking the meat out of the pan, pour it completely with water or broth and simmer over low heat for about 1 hour. After the specified time, add 200 ml of yogurt and a teaspoon of dry basil. Simmer another 15 minutes. At the end of cooking add the chopped garlic (1-2 tooth.), Turn off the heat and let stand for 10 minutes. After this dish can be served.

The rabbit meat prepared according to this recipe, whose benefits and harms, according to nutritionists, are incomparable, is tender and juicy. This is an excellent, easy to prepare dish for a diet table.

Rabbit with prunes in a slow cooker

When cooking a rabbit, dried fruits are often added to the dish to give it a piquant flavor. But before that, the meat should be soaked in warm water for about an hour.

According to the presented recipe, rabbit meat, the harm and benefits of which remain unchanged regardless of the cooking method, is very juicy, and moreover mild, than when simmering in a frying pan.

First, you need to fry the rabbit in a slow cooker with the "Baking" mode for about 30 minutes. Then add onion and carrot to the meat, cut into half rings. After that, top with water, put 2 tablespoons of sour cream, a teaspoon of tomato paste and simmer for 1.5 hours. At the end of cooking, add chopped garlic clove and prunes. The dish is ready, bon appetit!

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Rabbit meat is a healthy nutritious food and is distinguished by its taste and dietary qualities. Nutritional advantages rabbit distinguish it from other types of meat. The possibility of the all-season use of freshly cooled rabbit meat increases its dietary significance.

Of all products of animal origin, rabbit meat contains the least cholesterol, the minimum amount of fat, a large amount of protein. The carcass of the rabbit in terms of percentage of pulp exceeds the carcases of other farm animals.

Due to the low content of fat and cholesterol, given the high biological value, tenderness of rabbit meat, nutritionists recommend using rabbit meat in their diets for various diseases of the gastrointestinal tract, stomach, biliary tract, liver, allergies, hypertension and others.

Meat is easily chewed, digested by gastric juices and better absorbed by the human body. It is also useful for people of extreme professions: pilots, divers, athletes, employees of hazardous industries, residents of polluted areas.

Rabbit meat refers to white meat. It is a complete source of protein, minerals and vitamins. The amount of protein in it is more than in lamb, beef, pork, veal.

Low-calorie product. The vitamin (C, B6, B12, PP) and mineral (iron, phosphorus, cobalt, manganese, fluorine and potassium) composition of rabbit meat is almost incomparable with any other meat. Poor sodium salts. meat rabbit dietary nutritious

Rabbit meat is especially useful for people in need of high-grade protein products, preschool and adolescent children, nursing mothers and the elderly.

Regular nutrition of this meat helps to maintain normal for human fat metabolism and the optimal balance of nutrients.

According to the research of American scientists, confirmed by research of our scientists, the rabbit does not accept strontium-90 and other products of nuclear decay, herbicides, pesticides, etc. into its body.

And, given that the rabbit sucks mother's milk almost to the very bottom (4 months), the aroma and taste of its meat casts dreams of a regal-dairy diet product.

Regular intake of rabbit meat helps to maintain normal body fat metabolism and an optimal balance of nutrients. The presence of lecithin in rabbit meat and a small amount of cholesterol prevents atherosclerosis.

Rabbit interior fat is an amazing bioactive substance. It heals wounds. Used as a softening, antipruritic, anti-allergic agent. Cosmetic and medical preparations are developed from it.

Breeding rabbits gives you the opportunity to receive from them valuable and diverse products, but above all is dietary meat. According to the digestibility of rabbit occupies one of the first places, since the human body absorbs it by 90%, and beef only by 62%. Rabbit meat has excellent culinary properties; much more dishes are prepared from it than from poultry meat. In addition, rabbit meat is well combined with other types of meat and various products, well retains its taste and nutritional qualities in fresh, pickled, smoked and canned form.

Rabbits enter the consumer market with carcasses without offal (entrails), with the exception of the kidneys, the head, trimmed along the first cervical vertebra, the paws along the wrist and hock. The weight of the carcass increases with age and in 60 days is 600-900g, in 90 days it is 1100-1400g, in 120 days it is 1600-1800g.

From the point of view of the consumer, taste, color, smell and tenderness of meat are of particular importance. The color of the rabbit meat is white with a slight pink tint, almost without taste, soft and dense in texture, lean, with fine-fibrous muscles, thin bones, low cholesterol and purine bases, with a high ability to bind water. Well-fed rabbits have small intermuscular fat layers, causing a delicate texture and "marbling" of meat. The connective tissue is poorly developed. Subcutaneous fat deposits in the form of strips are most often found in the area of ​​the withers and groin. Favorable ratio of meat and bones in the carcass. The proportion of bones is 15-17%, while cattle have 20-25%.

Muscle tissue - the main part of the meat, which has the greatest nutritional value. Therefore, the more muscle tissue in the carcass, the higher its nutritional value. On average, the rabbit carcass contains 84-85% of muscle tissue, which is significantly more than in horses (60-65%), cattle (57-62%), sheep (50-60%), pigs (40-52 %) and broiler chickens (51-53%). The meat of young rabbits contains less connective tissue and has thinner fibers, so it is softer and more tender. The increased content of connective tissue, consisting of defective proteins of collagen, elastin and others, reduces the nutritional value of meat, culinary properties and digestibility.

By chemical composition, rabbit meat favorably differs from the meat of other farm animals by a significant amount of protein, moderate fat, and the insignificant content of cholesterol, purine bases makes it valuable in dietary and therapeutic nutrition. Rabbit meat contains high-grade protein, fat, minerals and vitamins. Along with chicken and veal, it belongs to the so-called white meat and has a high content of high-grade protein, it is difficult to digest collagen and elastin in it is relatively small. On average, rabbit contains 21.5% protein. In its mutton - 16.4%, pork meat - 16.5%, veal, horse meat and chicken meat - 20, beef - 20.5%. The meat of young rabbits contains a lot of moisture-74-77%, a moderate amount of protein-15-19%, a little fat-5-6% and mineral substances-1-1.1%. In meat of 3-5 monthly rabbits, the content of proteins and fat increased to 8%, its caloric content is 150-190 kcal. The meat of adult rabbits has a lot of fat, up to 20%, its caloric content is the highest up to 300kkal.

19 amino acids have been found in the rabbit meat protein, including all the essential ones. It is valuable that the heat treatment does not change the qualitative composition of the amino acids of meat, but only affects their quantity. Most of all rabbit contains the essential amino acid lysine-10.43%, methionine and tryptophan - 2.37 and 1.55% respectively. The age of the animal affects the amino acid content slightly.

Minerals in muscle tissue are 1-1.5%. In mineral and vitamin composition rabbit surpasses all other types of meat. It contains a lot of iron (almost twice as much as in pork), phosphorus (220 mg per 100g), magnesium (25mg per 100g) and cobalt, sufficient amounts of copper, potassium, manganese, fluorine, and zinc. Sodium salt contains relatively little. Rabbit meat exceeds meat of pigs and other animals in the content of vitamins. It is rich in vitamin PP-nicotinoamide, C-ascorbic acid, B6-pyridoxine, B12-cobalamin and, as a result, rabbit meat is indispensable in the dietary diet. Compared to the fat of other animal species, rabbit is biologically more valuable because it is rich in polyunsaturated fatty acids, in particular, deficient arachidonic. It is well absorbed by the body and is better in quality than mutton, beef and pork. Rabbit fat is healing, it is used as a remedy. With bronchitis, it is taken orally, with a strong cough, rubbing his chest with it, with a desensitization of the skin of the hands, rubbed into the skin. Fat is used both in pure form and mixed with honey. The mixture is prepared in the ratio: 2: 1, that is, for two or three parts of fat, one part of honey. This mixture has great healing power, acts quickly and radically, is completely absorbed by the body. Rabbit meat can be used to prepare a much larger range of dishes than chicken broilers and turkeys.

Given the high biological value, rabbit meat is recommended to include in the menu for people of all ages, as well as widely used in clinical nutrition. According to nutritionists, regular consumption of rabbit meat contributes to the normalization of fat metabolism, maintaining the optimal balance of nutrients in the body. In this regard, rabbit is prescribed to patients with a lack of digestive juices, with diseases such as gastritis, gastric ulcer and duodenal ulcer, colitis and enterocolitis, liver and biliary tract diseases, hypertension, atherosclerosis, heart disease, kidney disease, and diabetes. others. When kidney disease is very good therapeutic effect gives the consumption of rabbit liver. Rabbit meat is especially useful for children, the elderly and those suffering from overweight, as it has a low calorie content. In 100g. rabbit meat contains only 168 kcal, calorie content of lamb is 319 kcal, beef-274-335 and pork-389 kcal.

Nutritional value of rabbit meat and vitamins in its composition

The nutritional value rabbit meat (based on 100 g):

  • 21,142 g of proteins
  • 10,799 g fat,
  • 66,689 g of water
  • 1,114 g of ash,
  • 39,155 mg of cholesterol,
  • 0.357 g of omega-3 fatty acids,
  • 2,721 g omega-6 fatty acids.

Vitamins in rabbit meat (100 g):

  • 0.176 mg riboflavin (B2),
  • 9.783 μg of retinol equivalent (A),
  • 115.578 mg of choline (B4),
  • 0.768 mg of ascorbic acid (C),
  • 7,659 mg folate (B9),
  • 0.468 mg tocopherol equivalent (E),
  • 0.114 mg of thiamine (B1),
  • 11,547 mg of niacin equivalent (PP),
  • 4,294 mcg cobalamin (B12),
  • 0.473 mg pyridoxine (B6).

Calorie rabbit

  • Calorie raw rabbit meat (100 g) - 156.658 kcal.
  • The energy value of minced rabbit meat is 146.916 kcal.
  • Калорийность жареной крольчатины – 162,143 ккал.
  • Энергетическая ценность отварной крольчатины – 149,707 ккал.
  • Калорийность тушеного мяса кролика – 144,364 ккал.
  • Энергетическая ценность печеного мяса кролика – 142,393 ккал.
  • Калорийность котлет из мяса кролика – 141,576 ккал.
  • Энергетическая ценность бульона из крольчатины – 49,714 ккал.

Полезные элементы в составе мяса кролика

Макроэлементы в крольчатине (в порции весом 100 г):

  • 24,772 мг магния,
  • 224,672 мг серы,
  • 79,482 мг хлора,
  • 19,674 мг кальция,
  • 56,113 мг натрия,
  • 189.816 mg of phosphorus,
  • 334.254 mg of potassium.

Trace elements in rabbit meat (in portions weighing 100 g):

  • 3,294 mg of iron,
  • 4,424 mcg molybdenum,
  • 2,309 mg zinc,
  • 0,012 mg manganese,
  • 4,976 mcg of iodine
  • 8,467 mcg of chromium
  • 129,614 mcg copper
  • 72,133 µg of fluorine,
  • 16,118 mcg cobalt.

Meat composition

Rodent breeding is gaining popularity not only because of the external data of cute, fluffy animals, but also because of the usefulness of rabbit for the body. Rapid reproduction, weight gain, the amount of pure meat in the carcass can effectively conduct business or provide useful goods to relatives.

The structure of the product is dense. The pulp is easily separated from the bones and fat. The fatty layer is small. With age, the volume of body fat in the carcass increases, the calorie content of the rabbit increases. 100 g of the crawl contains 184 kcal. In terms of protein content, the rabbit is level with the chicken.

The composition of rabbit includes the necessary vitamins for man, such as: A, C, PP, B1, B2, B9, B6, B12, E. When used, the lack of minerals, macro and microelements is replenished. Contains about 20 amino acids.

The benefits of rabbit meat for the body

Whether rabbit meat is useful for the human body and how the use of the rabbit affects the internal systems and organs is a popular question among those who appreciate dietary meat. Rabbit meat has a number of positive effects on the internal organs.

The gastrointestinal tract is sensitive to a lack of nutrients. Rabbit meat improves gastrointestinal function, promotes gentle cleansing of the intestines, without disturbing the microflora. It has a beneficial effect on the pancreas and liver. When kidney disease consumed rabbit liver.

The heart and blood vessels are the most vulnerable systems of the body. To support their functioning in the elderly help special diets, including foods low in fat, cholesterol. Krol prevents the appearance of hypertension, atherosclerosis, arrhythmia. Strengthens the heart muscles.

The immune system is adversely affected by protein deficiencies and nutrients. Krol fills the balance, affects the production of its own immunity. It is especially important to strengthen immunity for children, since at an early age a person is particularly susceptible to diseases.

Harmful properties and contraindications

Regularly eating rabbit meat, the use of the product manifests itself and accumulates in all body systems. But there are a number of limitations and contraindications. The use of a rabbit is not recommended for people suffering from:

  • Gout,
  • Tendonitis,
  • Arthritis
  • Violation of the gallbladder.

Some components of meat adversely affect the joints, tendons and outflow of bile. With excessive consumption of meat, all the benefits for the child can turn into neuro-arthritic diathesis. Therefore, it is recommended to use the product in moderation and to monitor the state of health.

The product is not suitable for low protein diet and severe kidney disease. Allergy to rabbit occurs rarely. The main rule in the inclusion of a rabbit in the diet - to comply with the norm, cooking technique and choose the right product.

How to choose meat

Guaranteed quality product will be self-raised rabbit. Rabbit farm is a profitable investment, giving a lot of bonuses (for example, meat, skin). In the absence of the opportunity to have a rabbit, meat is purchased on the market or in the store. Basic rules when choosing a product:

  1. Fresh product pale pink color, I have a dense texture, elastic. The young crawl is lighter.
  2. The presence of ice and water indicates that the product was thawed. Such meat is less tasty and healthy.
  3. It is recommended to check the carcass for marks.
  4. The pronounced smell of hay indicates a stale product.
  5. The optimal weight of the carcass - 1 - 2 kg. Goods of greater mass are tougher, drier.
  6. On external examination, there should be no dents, spots, signs of weathering.
  7. Fur on the hind legs - a guarantee that the seller does not give out the carcass of a cat for a crawl.

The meat of a sick rabbit is difficult to determine on its own. Therefore, it is recommended to buy goods in verified places. Chilled carcass is stored up to 2 days, frozen - a month.

How best to cook a rabbit

To preserve all the useful properties of the product, rabbit is recommended to bake or stew. Fried product will not benefit. As a side dish recommend vegetables and cereals. When cooking, herbs, spices, and spices are added to the dish.

4-5 hours before the start of cooking, the product is soaked in water, changing the liquid. It helps to soften the meat. Also, the product can be marinated. Carve the carcass like a chicken. Rabbit meat is cooked for 35-40 minutes.

How many calories in a rabbit depends on the method of preparation and additional ingredients. Popular dishes:

  • Cutlets,
  • Pilaf,
  • Ragout with rabbit and vegetables,
  • Baked rabbit in sour cream,
  • Braised with spices,
  • Rabbit soup with pasta,
  • Kebab marinated in vinegar or wine goat.

Before buying rabbit meat it is recommended to read information about the benefits of rabbit meat, contraindications to eating. Choose and cook the product is not difficult. A variety of recipes will help to prepare unusual, tasty dishes every day. The main thing is not to abuse the product and choose the right way of cooking.