Rabbit meat is not a popular meat because it’s not profitable to produce, as the rabbits are small and lean. They need a very specific feed, which is more expensive that chicken or cattle feed. There are people who have rabbit more often, such as those who live closer to forests and may even go hunting.

Rabbit Meat’s Fat Content The fat content of rabbit meat is fairly low in comparison to other proteins, making it a lean meat. In fact, according to the Food and Agriculture Organization of the United Nations, rabbit meat has one of the lowest fat amounts and highest protein amounts of many typically consumed meats.

An excellent source of vitamins, minerals and trace elements: High in vitamins B3 and B12, phosphorus, potassium and selenium. It contributes to a good balance of vitamins and minerals for daily dietary requirements. A meat with an excellent balance of fatty acids (rabbit is richer in omega 3 than chicken* or pork*.

Arctic explorer Vilhjalmur Stefansson wrote about a phenomenon among the peoples of northern Canada called rabbit starvation, in which those who eat only very lean meat, such as rabbit, “develop diarrhea in about a week, with headache, lassitude, a vague discomfort.” To avoid death from malnutrition, rabbit starvation …

Rabbit meat contains less calorie value than other meats….CONS OF BUYING RABBIT MEAT ONLINE

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Rabbits always seem hungry – because they are. As grazing animals, they’re designed to eat whenever they can. A rabbit that is in shedding or breeding season will also eat more than an average rabbit. You should also balance the nutritional requirements of your rabbit’s diet, as some will overindulge in sweet foods.

Rabbits overeat because they have a sweet tooth Like a child going for the cookies, your rabbit will beg for treats any chance they get. They would munch on sweet fruit and vegetables all day long if they could because these sweet treats are just so yummy.

Rabbits have a complex digestive system that requires them to constantly snack. This is because rabbits are grazers. In the wild, they mosey through clover, grass, and brush, munching on whatever they find. This encourages rabbits to eat as much as they can, while they can.

Including bilberry pomace, a by-product that otherwise has no use, in diets for growing rabbits can potentially ameliorate the nutritional attributes of rabbit meat, significantly increasing polyunsaturated fatty acids (3). Rabbit meat’s fat content is significantly lower than in other meats, consequently it also contains less calories.

In every 100 grams (3.5 ounces) of domesticated rabbit, you will find: 20.1 grams of protein, which is 40 percent of the daily value (DV) 9 percent of the DV for iron. 7 percent of the DV for potassium. 5 percent of the DV for magnesium.

Rabbit meat contains no vitamin A, vitamin D and vitamin C.

Rabbit meat also contains optimal levels of phosphorus, copper, zinc and choline. Another advantage of rabbit meat is its comparatively low levels of sodium, making it a great choice for people with high blood pressure.