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Nutritional Value of Rabbit Meat:
by Robert Oni


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 flavor of rabbit meat is what actually draws people to it.

Its organoleptic properties are tenderness, and juiceness. Its
flavor 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.

Robert Oni
African Exports - African-Exports.lyonscraft.com


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