Contents:
- Medical Video: How to Skin and Clean a Rabbit -- Steven Rinella MeatEater
- Nutritional content and benefits of rabbit meat
- Also pay attention to how to process it to achieve its benefits
Medical Video: How to Skin and Clean a Rabbit -- Steven Rinella MeatEater
Rabbits that are commonly used as pets are usually enjoyed as a side dish for eating rice for some people. 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? Consider the following review.
Nutritional content and benefits of rabbit meat
One serving of 100 grams of raw rabbit meat contains calories about 175 kcal, 33 grams of protein, 123 mg of cholesterol, and total fat of 3.5 grams (with only 1 gram of saturated fat). The high variety of macro nutrients makes rabbit meat useful as a good source of energy. The iron content in rabbit meat is also quite high, able to meet 27 percent of your daily needs.
In addition, rabbit meat is also enriched by 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 the formation of red blood cells, metabolism, and nervous system function. While vitamin B-3, also known as niacin, helps the body convert carbohydrates into energy and produce sex hormones.
Nutrition of rabbit meat is comparable to other "friends" of white meat, like chicken. Per 100 grams of whole skinless chicken breast contains 165 calories, 31 grams of protein, 85 mg of cholesterol, and total fat of 3.6 grams. The level of saturated fat in one serving of chicken is exactly the same as a rabbit, only about 1 gram which is enough for 5 percent of your daily needs. But unfortunately, B-12 and iron levels in chicken meat are far less than rabbits.
Also pay attention to how to process it to achieve its benefits
Because the nutritional content of rabbit meat can be juxtaposed with chicken a little more, this makes it an alternative to white meat that is just as good if you are bored with just that 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 rabbits does not change and even turns detrimental to health.
In general, the safest way to process rabbit meat is by sauteed, steamed, or boiled (as soup). The burning or roasting method can eliminate up to 40 percent of vitamin B and minerals contained in meat. In addition, there are concerns about the content of polycyclic aromatic hydrocarbons (PAHs) that have the potential to cause cancer when the meat is roasted or burned until it burns black.
Also consider combining rabbit meat with vegetables, such as corn, brown rice, potatoes, or broccoli.
