Rabbit meat calorie content per 100 grams

Composition and calorie content of rabbit meat

The calorie content of rabbit meat allows you to consume the product while losing weight. It contains a large amount of protein, which is a building material for muscles. That doesn't mean it's not enough for athletes. On the contrary, after eating meat there is enough energy, and the composition of BZHU is ideal for stress and achieving the desired shape. It is worth noting that the exact calorie content can only be found out if the age of the animal and even its breed are known, since the indicators vary significantly depending on factors:

• in stewed rabbit - 189 calories;
• boiled – 172 calories;
• baked - 141 calories;
• fried - 175 calories.

Since the carcass consists of 85% muscle tissue, there is plenty of protein in the product. The benefits of rabbit meat for the body are due to the presence of vitamin C, B3 and B12. Rabbit is rich in iron, phosphorus, potassium, fluorine and manganese. Nutritionists pay special attention to the low percentage of cholesterol.

Rabbit calories | Healthy eating

Sep-15-2017 Author: KoshkaS

What are the benefits of rabbit meat?

Rabbit meat is considered white and is one of the most dietary products, therefore it is highly valued. The dietary properties of rabbit meat lie primarily in the high content of easily digestible protein, while there is very little fat in it. As a result, almost any dish prepared from rabbit turns out to be a real delicacy and can satisfy even the most demanding taste.

It has a pleasant taste and subtle aroma. Meat is easily digested by the human body. Unlike any other meat, it contains the least cholesterol and fat, and, on the contrary, more proteins. Rabbit meat helps maintain normal fat metabolism and nutrient balance in the body, so nutritionists advise using it more often in your diet. Wild rabbit meat is darker and more flavorful than domestic rabbit meat.

The meat of old animals needs to be marinated and stewed for a long time. It makes excellent roast, jelly, stew or rabbit in white sauce.

Forelegs, neck and shoulder blade. These parts of the carcass are used to prepare stews or bases for sauces.

Back and abdomen. The back of the rabbit makes an excellent roast, while the belly is separated, cut into small pieces and used to make sauce.

Rabbit hind legs are often sold separately. They are used to prepare roasts and stews.

The dietary properties of rabbit meat are the reason why doctors recommend this meat to children, including as first complementary foods, to the elderly and the sick. You can prepare a huge number of dishes from rabbit meat: excellent main courses, broths and soups.

It has long been noted that the systematic inclusion of rabbit meat in the daily menu (of course, within reasonable limits) has a beneficial effect on metabolic processes and maintains the necessary balance of nutrients. It is no coincidence that rabbit meat is recommended for the following ailments:

• gastritis.
• ulcer of the stomach and duodenum.
• colitis and enterocolitis.
• hypertension.
• atherosclerosis.
• diabetes.
• all kinds of diseases of the liver, biliary tract, heart, gastrointestinal tract and kidneys.
• various types of allergies (except allergies to rabbit meat itself).

For long-term storage, rabbit meat is salted and smoked, and salting is usually used for subsequent smoking.

Rabbit meat has very little fat, so if cooked incorrectly it becomes dry. That's why it's best to bake or stew it, or fry it to a thin pink crust, giving it the opportunity to cook in its own juices.

How many calories are in rabbit meat?

The calorie content of a rabbit is low and amounts to:

156 kcal per 100 grams of product

Proteins, fats and carbohydrates (BJU) in rabbit per 100 grams:

Proteins - 21.0

Fats – 8.0

Carbohydrates – 0.0

The calorie content of stewed rabbit is:

140 -180 kcal per 100 grams of product

Depending on the cooking method.

Proteins, fats and carbohydrates (BJU) in stewed rabbit per 100 grams:

Proteins – 12.0 – 19.0

Fats – 10.0 – 11.0

Carbohydrates – 0.9 – 1.5

Recipe? Recipe!

What can you cook with rabbit meat? Here are some recipes:

Rabbit meat with dried porcini mushrooms:

Ingredients: 1 kg rabbit meat (with bone), 50 g porcini mushrooms (dried), 200 g mayonnaise, 50 g fat, 1 carrot, 2 onions, 1 bunch of parsley, 1 bunch of dill, 3-4 black peppercorns, bay leaf , ground pepper, salt.

Method of preparation: Peel the onions and carrots, wash and finely chop.

Wash the parsley and dill and chop them.

Wash the rabbit meat, chop into pieces of 50–70 g, add salt and pepper, place in a cauldron, fry in fat until golden brown, pour in a little water. Add pre-soaked mushrooms, bay leaves, peppercorns, onions, carrots and simmer for 20 minutes. Add mayonnaise and simmer until done. When serving, sprinkle with parsley and dill.

Rabbit meat with pickled vegetables:

Ingredients: 500 g rabbit meat, 4 cucumbers (pickled), 3 green tomatoes (pickled), 100 g zucchini (pickled), 200 g green peas (canned), 200 g sour cream, 4 potatoes, 2 teaspoons 3% vinegar , pepper, salt.

Method of preparation: Chop cucumbers, zucchini and tomatoes. Wash the potatoes, peel and cut into cubes.

Wash the rabbit meat, salt, sprinkle with vinegar, cut into thin slices, place in a cauldron, add potatoes, green peas, cucumbers, zucchini and tomatoes, pepper, add sour cream. Simmer until done.

Rabbit meat with Korean carrots:

Ingredients: 1 kg of rabbit meat, 200 g of Korean carrots, 100 g of fat, 200 g of mayonnaise, 3 onions, bay leaf, pepper, salt.

Method of preparation: Peel the onion, wash and finely chop. Wash the rabbit meat, cut into portions, salt and pepper, place in a cauldron, fry in fat until golden brown, add onions, Korean carrots, bay leaves, mayonnaise and add water so that the liquid covers the contents by no more than ½. Simmer until done.

Rabbit in mayonnaise:

Ingredients: 400 g rabbit meat, 50 g lard, 100 g mayonnaise, juice of 1 lemon, pepper, salt.

Method of preparation: Wash the meat, cut into large pieces, salt and pepper, pour in lemon juice, leave for 20 minutes. Place the lard in a cauldron, fry until the fat is rendered, add the meat and fry. Add mayonnaise, simmer until done.

Rabbit in red wine:

Ingredients: 1 rabbit carcass, 200 g of bacon, 3 onions, 700 ml of red wine, 200 ml of apple cider vinegar, 3 carrots, 50 g of flour, 3 cloves, ¼ teaspoon of caraway seeds, 2 cloves of garlic, 10 allspice peas, bay leaf, salt.

Method of preparation: To prepare the marinade, wash, peel and finely chop the carrots. Peel the garlic, wash it, crush it. Pour wine mixed with vinegar over carrots and garlic, add bay leaf, cumin, cloves, allspice and salt, pour in a little water, bring to a boil, add flour, stir and heat over low heat for 5 minutes. Cool the marinade.

Wash the rabbit carcass, chop it, pour in the marinade and leave for 2-3 hours at room temperature, then keep for another 3 hours in a cool place. Remove the meat and strain the marinade.

Peel the onion, wash it, finely chop it. Finely chop the bacon, place in a cauldron, fry until the fat has rendered, add onion and meat, fry. Pour in the marinade and simmer until done.

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The benefits of rabbit meat

Meat products must be present on the menu to achieve normal functioning of the body. Especially such a delicacy as rabbit meat.

What are the benefits of rabbit meat in human nutrition:

1. Saturates brain cells with oxygen.
2. Increases mental capacity.
3. Strengthens bones and joints.
4. Improves the condition of the dermis.
5. Restores the body's strength, accelerates rehabilitation after operations and illnesses.
6. Acceptable for pathologies of the digestive system.
7. Allows you to normalize blood sugar levels.
8. It does not contain purine compounds, which means it is not prohibited for gout.
9. Low calorie content.
10. A large amount of protein allows you to accelerate the growth of an athlete’s muscle mass, and also helps people recover after heavy loads.
11. Meat is well and quickly absorbed by the body, so it is allowed in the diet of young children and the elderly.
12. Eating rabbit meat prevents atherosclerosis.

For men

For the male body, rabbit meat is primarily beneficial for its high protein content. It is this property that allows you to quickly restore strength after training and heavy loads. Rabbit meat is recommended for those who work in heavy industries and deal with environmental pollution and even radiation. The greatest benefit comes from meat no older than three months. Further, the amount of fat in it increases. And the taste leaves much to be desired.

Important! When buying rabbit meat in a supermarket, you should not hope for improved health.

In this case, the animals were raised under artificial conditions. The feed they received was loaded with estrogen. And this is a female hormone, which will be completely inappropriate in the male body.

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For women

For women, the benefits of rabbit meat are great. It is not for nothing that nutritionists insist that chicken, and especially pork, should be replaced with a more healthy and dietary product, and very often this is rabbit meat. Low calorie content will attract anyone who wants to watch their diet.

We must not forget about the vitamin composition. The beneficial substances in this product allow the skin to look firm and youthful at any age. Homemade face masks are made from rabbit fat. But the product is used not only in home cosmetology, but also professional. It is not difficult to find in the composition of cosmetic products.

For children

Rabbit is an animal whose meat can be given to children even up to one year old. After all, it is very easily absorbed even by children, despite the weak gastrointestinal tract. It does not contain a large amount of fat, which is harmful to the baby. And the protein is not heavy at all. At the same time, the product contains a large amount of vitamins and microelements that are needed for the growth and formation of a small organism.

To confirm the benefits, on store shelves you can find baby food containing rabbit meat, not cow or pig meat.

For pregnant and lactating women

A pregnant woman's menu should be designed in such a way that the expectant mother gets a lot of benefits from it for herself and her baby. Therefore, rabbit meat is allowed during this period. And even breastfeeding is not a hindrance to the delicacy.

Advice! Pediatricians and gynecologists recommend introducing it into the diet of a new mother from about the 10th day of feeding, provided that the baby does not have allergies.

However, this happens extremely rarely. After all, rabbit meat is hypoallergenic and can even eliminate allergy symptoms. In the first days, the amount of product should not exceed 40 grams. It should be steamed and stewed without spices or mayonnaise. It is advisable to choose a carcass that is less than three months old, it has more protein and less fat.

Chemical composition

The chemical composition of rabbit meat can be characterized as follows: a lot of protein (20-22%), little fat (10-11%), moderate content of purine bases and cholesterol. Rabbit meat is tender because it contains little connective tissue fiber. Thanks to this, it cooks quickly and is easy to chew.

Rabbit meat proteins contain nineteen amino acids, including all essential ones (indispensable for humans).

Essential amino acids

Of the essential amino acids, 100 g of this meat contains a lot of tryptophan (50% of the daily requirement), valine, isoleucine (45% each), leucine (40%), histidine and methionine (30% each).

Rabbit meat fats are represented by both saturated and unsaturated fatty acids (FA), which is a rare phenomenon for animal fat.

Composition of fats

The ratio of saturated and unsaturated fatty acids in rabbit meat is almost ideal: it is 1:2. This proportion keeps fatty acids in a liquid state, which has a good effect on lipid metabolism in the body. Rabbit fat contains a lot of lecithin, a complex of phosphatides that exhibits an anti-cholesterol effect.

There are practically no carbohydrates in this meat product, so they do not play a biological role.

Among the vitamins in rabbit meat, vitamin B12 (140% of the daily requirement), nicotinic acid (up to 60%), pyridoxine and choline (25% each) are of great importance.

Vitamins and vitamin-like compounds

The mineral composition of rabbit meat is also very rich: it contains many macro- and microelements in quantities significant for the human body. The most important minerals are cobalt (160% of the daily requirement), sulfur and phosphorus (23-24% each), zinc and chromium (up to 20%), potassium and copper (about 15%).

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Mineral content

Rabbit meat is a low-calorie animal product: its calorie content is about 180 kcal per 100 g.

Benefits and harms of rabbit liver

It is recommended to eat not only rabbit fillet, but also its liver. The product is rich in iron. Therefore, it must be eaten if you have anemia. Liver is low in calories and contains a lot of protein. Accelerates digestion, has a good effect on the condition of nails, hair, and skin. Elderly people especially need to pay attention to it. After all, liver has a good effect on the cardiovascular system, strengthens joints and is well absorbed.

Rabbit liver is beneficial and does not pose a threat to human health. However, provided that there is a lot of it in the diet, you can also notice a negative effect. After all, any product contains not only useful, but also harmful substances. For everything to go well, it is advisable to use the product no more than once a week.

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Ingredients of boiled pasta:

Vitamins:

Minerals:

Delicious recipe! Banana soufflé for children

Products made from soft wheat contain very few healthy carbohydrates and fiber - practically nothing but empty calories. However, you shouldn’t blame flour for everything.

A 100-gram serving of any prepared pasta usually contains not 175 kcal, but much more. Where does the surplus come from? From all kinds of additives, gravies, sauces. We sometimes don’t take them into account, but the butter, cheese, and mayonnaise that we willingly flavor pasta with can turn out to be higher in calories than the main dish.

How to properly cook a rabbit

Rabbit meat is suitable for all types of processing. It can be stewed, boiled, fried, grilled. And the pate turns out very tender and aromatic. Combines with vegetables, mushrooms, nuts, fruits. Fennel, thyme, bay leaf and ginger add a piquant taste.

However, before cooking it is important to get rid of the specific taste. You can soak in milk, water, white wine for about three hours. The front part of the rabbit reveals the flavor well after boiling and stewing. But it is advisable to fry the back one. It is worth noting that each part, depending on the type of processing, requires a certain time.

Pasta for weight loss:

And further:

How not to damage your figure:

1. Choose pasta from group A (made from durum wheat). When in doubt, buy Italian-made products.
2. Avoid instant noodles. Choose pasta varieties that cook for at least eight minutes.
3. Cook them until they are slightly undercooked. In Russia, this option is not very common: it feels like the dish is half-baked. But in Italy it is considered standard to cook it just until al dente, when the middle of the pasta remains somewhat hard.
4. Give preference to long products (spaghetti).
5. Replace butter, mayonnaise, and cream sauce with light gravies. Bolognese, tomato with seafood, and vegetable sauces are suitable.

Delicious recipe! How long before salted mushrooms are ready?

How to cook Vermicelli dish

1. Place vermicelli in boiling salted water and stir.
2. When the water boils again, reduce the heat and cover the pan with a lid.
3. Cook vermicelli until tender, about 10 minutes.

• Vermicelli - 250 gr.
• Water - 500 gr.
• Salt (to taste) - 0.5 tsp.

Nutritional value of the Vermicelli dish (per 100 grams):

Harm of rabbit meat and contraindications for consumption

Rabbit meat has many positive properties. However, there are cases in which you should refuse the delicacy. This applies to patients with kidney disease, arthritis, some gastrointestinal disorders and psoriasis. No cases of allergies have been reported since rabbit fat contains substances that suppress reactions.

A large amount of purine substances becomes uric acid, which is deposited in the joints. And amino acids tend to oxidize the body. All these problems can arise due to frequent consumption of meat. Those who carefully taste the delicacy are not in danger.

How to choose and store rabbit meat correctly

Rabbit meat brings not only benefits, but also harm to the human body. To get the maximum benefit, you need to choose the right carcass. If you buy bad meat, you can even harm yourself. Particular attention is paid to color and smell. The shade should be slightly pink, delicate, uniform. Rabbit meat has no smell at all. If you try really hard, you can catch a very light aroma. But if the carcass smells of hay, it means the rabbit is old.

The carcass itself does not weigh more than 1.5 kilograms. Its surface is ideally elastic, not winded, not slippery. A rabbit can be confused, but often a foot with fur is left on the butchered carcass.

It is advisable to buy fresh meat, but if this is not possible, and there is frozen meat nearby, then it should be in a vacuum.

How to cook rabbit meat correctly

Many people are confused by the original smell of rabbit meat; it cannot be called unpleasant or fetid - just specific. If it does not confuse those who will eat rabbit meat, then you can start preparing the dish immediately after purchasing the carcass. But if this specific aroma confuses you, then the problem can only be solved by pickling, for which they use :

• olive oil with garlic;
• diluted vinegar;
• dry wine;
• whey.

In general, it will be enough to soak the rabbit meat in cold water for several hours, but these marinades will not only remove the specific aroma from the meat, but will also give it the necessary juiciness and spiciness.

Rabbit meat is prepared in different ways, but experts recommend frying the lower part of the carcass, stewing the upper part with vegetables, and boiling the middle part. You can make cutlets and dumplings, casseroles and soufflés from rabbit pulp; even by-products are used - pates made from them have a pleasant and delicate taste and soft texture. The tender meat of the species in question goes well with spices and herbs - lemon, rosemary, paprika, cloves, basil, juniper berries. Carrots and sour cream are often added to rabbit meat - these products soften the meat and make it juicier.

If you purchased a carcass with a clear layer of fat, then it can be easily separated from the meat - this is if fatty foods are not suitable for nutrition. But in some cases, when rabbits are overfed, the fat literally grows into the muscle tissue - there is no need to remove it (and this will not be possible), since the fat during cooking will simply make the meat softer and more tender.

Despite the relatively high cost of rabbit meat, you need to find an opportunity to consume this type of meat - it is healthy for people of all ages.

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