Nutritional Value of Rabbit Meat

A NATURAL, EASILY DIGESTABLE, ALL WHITE MEAT RECOGNIZED BY THE USDA AS BEING HIGHER IN PROTEIN AND LOWER IN FAT, SODIUM, CALORIES AND CHOLESTEROL THAN MANY COMMONLY AVAILABLE MEATS TODAY. RABBITS ALSO HAVE LOTS OF CARROTS, CELERY, AND LEAFY GREENS INSIDE THEM. ALSO PEOPLE. YES, PEOPLE. OF COURSE, YOU HAVE TO EAT A LOT MORE OF RABBITS TO EQUAL THE STAYING POWER OF ONE COW. BUT, WHO'S COUNTING, ANYWAY?
Meat Type     Protein%     % of Fat   Calories
Rabbit          20.8         10.2        795
Chicken         20.0         11.0        810
Veal (med fat)  18.8         14.0        910
Turkey          20.1         22.2       1190
Lamb (med fat)  15.7         27.7       1420
Cows            16.3         28.0       1440
Pork (med fat)  11.9         45.0       2050

Source: USDA (1963) and ALABAMBA University (1992)

(amazing how long it took ALABAMA University to figure out something the USDA knew 29 years previously.)

CHOLESTEROL CONTENT mg/100g*

RABBIT....................164mg/100g*

Chicken...................220mg/100g*

Cows......................230mg/100g*

Lamb......................250mg/100g*

Pork......................230mg/100g*

*mg/100g Results: American Rabbit Breeders Association Grant #4 and confirmed by two independent sources 1991 & 1992