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Rabbits

The benefits of rabbit meat and the beneficial substances contained therein.

Contents

  • Mineral substances
  • Nutritional value of rabbit meat
  • How to cook rabbit

The benefits of rabbit meat and the nutrients contained in it. Due to its low caloric content, rabbit meat is considered to be a dietary product and can be used at any age in unlimited quantities. In addition, the benefit of rabbit

is a very low cholesterol content. The use of dishes from this meat reduces the likelihood of developing such a dangerous disease as atherosclerosis.

The amount of nutrients in rabbit significantly exceeds their content in beef, lamb, pork. Also, in the meat almost no sodium salts, because of which it is used in dietary nutrition. For the elderly, nursing mothers and children, the benefits of this meat manifest in its easy digestibility.

In order to understand the rabbit's useful meat, you need to know the detailed chemical composition.

Mineral substances

Calcium
21 mg.
Sodium
56 mg.
Potassium
334 mg.
Magnesium
25 mg.
Phosphorus
196 mg.

Sulfur
224 mg.
Iron
3.4 mg.
Chlorine
82 mg.
Zinc
2.5 mg.
Iodine
5.1 μg.

Chromium
8.6 μg.
Manganese
0.015 mg.
Cobalt
17 μg.
Fluoride
73 μg.
Molybdenum
4.5 μg.

The benefits of rabbit meat include a large amount of vitamins in this meat.

Vitamin
And
1
2
6
9
12
With
E
ZZ
Choline

Amount, mg.
0.02
0.13
0.25
0.5
0, 01
0, 005
0.92
0.56
6.2
115.6

Nutritional value of rabbit meat

Water
66.5 gr.

Fat
13 g.

Proteins
20.8 gr.

Carbohydrates
0 gr.

The energy value of rabbit is 198 calories.

It is worth noting that the carcasses bring great benefit to 3 months of age. And the older the animal becomes, the more it contains fat, which greatly reduces its dietary properties. But fat also benefits as it is considered a biologically active substance that helps to heal wounds. The internal fat of the animal has anti-allergic properties, therefore it is often used as a basis for cosmetic products.

How to cook rabbit

The benefits of rabbit meat and the nutrients contained in it. It is high quality rabbit meat derived from the meat breeds of these animals. Prepare it in several ways:

  • boiled
  • fry
  • stew
  • baked in foil
  • make

paste. Before cooking, the carcass is soaked in cold water for about six hours. At the same time, every hour you need to change the water. This will greatly help reduce the cooking time. If you make bunches of rabbit, remember to fry the rear part better, and the front - to quench or cook. Bars and chops are very delicious. Their benefit will be more substantial if you cook a dish for a couple.

The rabbit meat will be much nicer and more fragrant if added to some foods, such as apples, nuts or mushrooms. They improve the taste and quality of the meat, and will benefit your digestive system. And to emphasize the taste of the dish from the rabbit will help the condiments: ginger, juniper and fennel. They will add a special refinement to them a few spoons of cognac or wine added in the process of preparation. And the ready-made meat is perfectly combined with soft sauces: tomato, sour cream or mustard.

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