Rabbit meat: benefits and harm to the body, composition, rules of choice
Meat has long been an important part of the human diet. Historically, the most popular types are chicken, veal and pork. Recently, however, new types of meat are gaining popularity, including rabbit meat.
Eating rabbit meat
Eating rabbits for food is increasingly common not only in restaurants, but also at home. It contains a large number of vitamins, amino acids and proteins, does not cause allergic reactions.
Did you know? Rabbit meat contains more protein than beef, lamb and pork. In addition, it is more useful, because it is absorbed by the human body by almost 90%.
Rabbit meat is useful for men for many reasons, because it:
- improves brain activity;
- stimulates the gastrointestinal tract;
- optimizes the circulatory system.
- low calorie content helps to keep the figure in good shape;
- recommended for use by pregnant women: easy digestibility of protein contributes to the full development of the fetus.
Did you know? The composition of rabbit meat contains all the amino acids that a person needs for life. Thus, rabbit meat alone can replace all other types of meat.
- a large amount of easily digestible protein contributes to the rapid and healthy growth of the child's body;
- phosphorus promotes the development of bones and tooth enamel;
- due to hypoallergenicity, the product can be used for allergic children.
Harm and contraindications
Despite all its useful properties, rabbit meat has a number of contraindications, regardless of gender and age:
- in the presence of arthritis and psoriasis in the joints, excess nitrogen compounds will accumulate;
- exceeding the age norm can lead to poisoning by hydrocyanic acids.
The composition and calorie content of meat
In rabbit meat products contain a large number of vitamins and various chemical compounds, due to which meat has numerous beneficial properties (nutritional value per 100 g of product):
- magnesium - 25 mg;
- iron - 3.3 mg;
- potassium - 334 mg;
- sodium - 57 mg;
- phosphorus - 190 mg;
- calcium - 20 mg;
- proteins - 21 g;
- fats - 11 g;
- Vitamin PP - 11.6 mg;
- Vitamin C - 0.8 mg;
- vitamin B6 - 0.48 mg;
- Vitamin B12 - 4.3 mcg;
- calorie content - 156 kcal.
Maximum utility can only be achieved by observing the daily intake rate. For children, it varies from 50 to 100 g. For women, the daily limit is 150 g, a little more for men - 180 g.
Important! The norm for the elderly is 100 g.
Rules for choosing rabbit meat
When choosing meat, you must consider the following points:
- avoid frozen and stale meat products - taste and nutrients are lost;
- the weight of the carcass should not exceed 1.5 kg - this is the weight of young individuals, and all that is more is adult rabbits, the benefits of their products are lower;
- high-quality carcass is determined by the absence of bruising, pinkish-white color, dryness and smoothness;
- when shaking in young carcasses, the spine bends.
Video: How to choose rabbit meat
Rabbit Meat Tips
In the process of preparing rabbits, you should adhere to several rules:
- Individually approach the cutting of individual parts of the carcass: quarter the breast, cut the legs along the joints, and separate the back just above the paws.
- Use the sauce to make up for the lack of fat.
- Marinating meat cuts - in itself, it is quite dry.
- Fry and bake - no more than 30 minutes.
- Extinguish - from one to three hours, using a small fire.
Important! Rabbit does not like high temperatures - under their influence useful qualities are lost.