Generality
The rabbit is a burrowing mammalian creature belonging to the Leporidae family and to the Genus Oryctolagus (European) or Sylvilagus (American). The binomial nomenclature of the European rabbit (the most widespread in Italy) is Oryctolagus cuniculus.
Rabbits are all multiparous creatures, herbivorous (very voracious) and with coprophagous habits; moreover, they are extremely prolific animals that mate several times in the same year. Ultimately, due to their rapid growth and reproductive cycle, these are creatures remarkably predisposed to breeding (both intensive and extensive).
For humans, the rabbit is a food source of white and lean meat, therefore suitable for most nutritional needs. It is however necessary to specify that the rabbit is more often subject to intensive breeding characterized by reduced growth spaces and subjected to overfeeding; moreover, in intensive farming, the use of considerable quantities of drugs (eg antibiotics) is not excluded (indeed, it is presumable). With this awareness, the consumer can choose their respective sources of supply: rabbit meat from traditional breeding or rabbit meat from extensive breeding; even better (but rather expensive) would be the rabbit meat obtained by respecting the "organic disciplinary".
Rabbit meat is considered by many (like veal or trout) to be a hypoallergenic food; this means that statistically its proteins are ALMOST never subject to food allergy, which is why it is widely used in the formulation of baby food intended for infant feeding.
Nutritional characteristics
Rabbit meat is extremely lean and low in calories; it has an excellent percentage of high biological value proteins and at the same time a very low quantity of cholesterol. The predominant amino acids are: glutamic acid, aspartic acid, lysine and leucine; the limiting amino acid is tryptophan. Not having more information on the lipid profile of the four sizes indicated below, it is only conceivable that this turns in favor of saturated fatty acids compared to polyunsaturated and monounsaturated fatty acids.
Rabbit meat contains potassium, iron and phosphorus in good quantities, while from a vitamin point of view, moderate concentrations of niacin (vit. PP) are appreciated.
Nutritional composition of the Rabbit - Reference values of the INRAN Food Composition Tables
Other Foods - Amatriciana Meat Lamb - Lamb Meat Duck - Duck Meat Pork Chop Florentine Steak Boiled Broth Raw Meat Red Meat White Meat Beef Horse Meat Rabbit Meat Pork Meat Vegetable Meat Lean Meat Sheep and Goat Meat Carpaccio Ribs Cotechino Cutlet Snails or land snails Pheasant and Pheasant meat Guinea fowl - Guinea fowl meat Pork fillet Chicken Hamburger Hot Dog Kebab Patè Chicken breast Turkey breast Chicken - Chicken meat Meatballs Porchetta Quail - Quail meat Ragù Sausage Game Zampone OTHER ARTICLES MEAT Categories Food Alcoholic Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Salami Spices Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappas Preparations of Basic ---- In the Kitchen with Leftovers Carnival Recipes Christmas Recipes Diet Recipes Light Recipes Women's Day, Mom, Dad Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Recipes Protein Regional Recipes Vegan Recipes
.jpg)