Rabbit meat has a truly unique chemical composition and taste that differs from other types of meat products.
Compared to beef and pork, rabbit meat has the highest protein content – 21%, and the lowest fat content – 15%. The caloric content of rabbit meat is only 160 kcal per 100 g of pure product.
With continuous use, the low content of calories in the product encourages the normalization of fat and protein metabolism.
Rabbit meat ingredients
- Healthy fats,
- Various amino acids,
- Vitamin C,
- Nicotinic acid, manganese, fluorine, iron, phosphorus,
- Vitamin E,
- Other vitamins and minerals.
This product has a beneficial effect on the whole body.
- Vitamin E, which is part of the product, improves the condition of hair, nails and skin.
- Rabbit meat is an excellent antioxidant that slows down the aging process.
- Rabbit ointment is an excellent remedy to be taken orally for cough, bronchitis. It is used for rubbing the chest, rubbed into the hardened skin of the hands and feet.
- To improve fat metabolism and for weight loss, this product is indicated for anyone who wants to lose extra pounds.
- Rabbit meat does not contain cholesterol, so it is included in the diet of people suffering from atherosclerosis.
- Hypoallergenic rabbit meat is recommended for children during feeding, because it practically does not cause allergies. Such a product is useful for the treatment of diseases of the gastrointestinal tract and various infections of the digestive system.
- Rabbit meat is easily and quickly digested. Low-calorie rabbit meat is rich in valuable proteins, so it is recommended for diseases such as gastritis, enterocolitis, stomach ulcers and duodenal ulcers.
- Rabbit meat is the basis of a diet for diabetics, people with liver and biliary tract diseases.
- Is useful for the body of hypertensive patients, heart disease.
- Fillets and rabbit liver should be consumed by people with kidney disease.
Rabbit meat is one of the cleanest foods in the agricultural industry.
- Animals of meat breeds gain the necessary weight in the first 3-4 months of life.
- In that period, rabbits often do not have time to get sick, and do not receive antibiotic therapy.
- In addition, 2 months of fattening is a short period and it makes no sense to use growth stimulants. The greatest nutritional value is rabbit meat up to 4 months old.
- To get a high quality and fresh product you will need a live rabbit, and for that you will have to raise the animals yourself. This is an easy and cost effective process. Some breeders breed rabbits for business and make a good income from it.
- The meat yield from one fed animal is 2.5 to 3 kg, while the average weight of the animal must be at least 3.5 kg.
Tips when preparing rabbit meat:
Fry and bake – no more than 30 minutes.
Simmer – one to three hours over low heat. Important! Rabbit meat does not like high temperatures – under their influence, useful properties are lost.
Despite all the useful properties, rabbit meat also has a number of contraindications that do not depend on gender and age:
There are restrictions on the use of rabbit meat that need to be considered.
- The product contains purines which, when consumed, stimulate the production of uric acid.
- If the technology for preparing rabbit meat is not followed, the person will develop gout, and it can cause diathesis in children.
- In the presence of diabetes and diseases that cause an increase in uric acid levels, the use of the product is allowed after the permission of the doctor.
- in the presence of arthritis and psoriasis, excess nitrogen compounds accumulate in the joints;
- Exceeding the age limit can lead to hydrocyanic acid poisoning.
If you do not exceed the allowed daily dose, the product will strengthen your body and make you healthy and full of energy, and the exceptional taste of meat will bring only pleasure.