Rabbit Meat Flyer
- Status: Closed
- Prize: $10
- Entries Received: 54
Lower in fat than many other meats, low in lipids (av. = 6g per 100g meat, notably the fillet and thigh joints).
A meat rich in quality proteins (around 21g per 100g) it is also lower in calories and sodium than the majority of other meats.
An excellent source of vitamins, minerals and trace elements: High in vitamins B3 and B12, phosphorus, potassium and selenium. It contributes to a good balance of vitamins and minerals for daily dietary requirements.
A meat with an excellent balance of fatty acids (rabbit is richer in omega 3 than chicken* or pork*. It has a moderate fat content (depending on the type of cut).
Compared to beef, pork, lamb, turkey, veal, and chicken, rabbit has the highest percentage of protein, the lowest percentage of fat, and the fewest calories per pound. The alfalfa-loving herbivores are foragers (which means they don’t rely on energy-intensive soy or corn for food) that grow and reproduce quickly. According to Slow Food USA, “rabbit can produce six pounds of meat on the same amount of feed and water it takes a cow to produce just one pound