Come on, know the nutritional content and benefits of rabbit meat

Rabbits, which are generally used as pets, are usually enjoyed as a side dish for some people to eat rice. Rabbit meat is a good alternative source of protein besides beef, chicken, or other livestock. Indeed, what are the nutritional content and benefits of rabbit meat? Check out the following reviews.

Nutritional content and benefits of rabbit meat

One 100 gram serving of raw rabbit meat contains about 175 kcal of calories, 33 grams of protein, 123 mg of cholesterol, and 3.5 grams of total fat (with only 1 gram of saturated fat content). The high content of various macro nutrients makes rabbit meat useful as a good source of energy. The iron content in rabbit meat is quite high, able to meet 27 percent of your daily needs.

In addition, rabbit meat is also enriched with various important vitamins and minerals. Rabbit meat is rich in vitamin B-12, vitamin B-3, magnesium, 46.8 percent selenium which functions as an antioxidant, and 22.4% phosphorus for bone strength. Vitamin B-12 plays an important role in red blood cell formation, metabolism and nervous system function. Meanwhile, vitamin B-3, also known as niacin, helps the body convert carbohydrates into energy and produce sex hormones.

Rabbit meat nutrition is arguably comparable to other white meat “friends”, such as chicken. Per 100 grams of skinless whole chicken breast contains 165 calories, 31 grams of protein, 85 mg of cholesterol, and 3.6 grams of total fat. The saturated fat content in a serving of chicken is exactly the same as that of a rabbit, only about 1 gram is sufficient for 5 percent of your daily needs. But unfortunately, the levels of B-12 and iron in chicken are much less than in rabbits.

Also pay attention to how to process it to get its benefits

Because the nutritional content of rabbit meat can more or less be juxtaposed with chicken, this makes it an equally good alternative to white meat if you are bored with the same chicken dish.

White meat is generally still better than red meat, but of course you still have to pay attention to the number of servings, how often you eat it, and also how to cook it so that the nutritional content of your processed rabbit does not change and instead turns detrimental to the health of the body.

In general, the safest way to prepare rabbit meat is by sautéing, steaming, or boiling it (as a soup). The roasting or roasting method can remove up to 40 percent of the B vitamins and minerals contained in meat. In addition, there are concerns about the content of polycyclic aromatic hydrocarbons (PAHs) which have the potential to cause cancer when meat is grilled or grilled until blackish.

Also consider combining rabbit meat with vegetables, such as corn, brown rice, potatoes, or broccoli.