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Rabbit - harm and benefit

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Rabbit - harm and benefit The rabbit is recognized by doctors as the most dietary meat.It is recommended to use it for everyone who has contraindications to more fat types of meat, the rabbit is very useful for baby food.Of course, many frankly frighten off the cost of this type of meat, but, believe me, it is difficult for the organism to fully appreciate its usefulness.

Chemical composition of rabbit and caloric content

Nutritional information 100 g:

  • Calories: 183 kCal
  • Proteins: 21,2 gr
  • Fat: 11 gr

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  • Water:66.7 gr
  • Ash: 1.2 g
  • Saturated fatty acids: 4.9 g
  • Cholesterol: 40 mg

Vitamins:

  • Vitamin PP: 6.2 mg
  • Vitamin A:0.01 mg
  • Vitamin A( RE): 10 μg
  • Vitamin B1( thiamine): 0.12 mg
  • Vitamin B2( riboflavin): 0.18 mg
  • Vitamin B6( pyridoxine): 0.5 mg
  • Vitamin B9( folic): 7.7 μg
  • Vitamin B12( cobalamins): 4.3 μg
  • Vitamin C: 0,8 mg
  • Vitamin E): 0.5 mg
  • Vitamin PP( Niacin equivalent): 11.6 mg
  • Choline: 115.6 mg

Microelements:

  • Calcium: 20 mg
  • Magnesium: 25 mg
  • Sodium: 57 mg
  • Potassium: 335 mg
  • Phosphorus: 190 mg
  • Chlorine: 79.5 mg
  • Sulfur: 225 mg
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Microelements:

  • Iron: 3.3 mg
  • Zinc: 2, 31 mg
  • Iodine: 5 μg
  • Copper: 130 μg
  • Manganese: 0.013 mg
  • Chromium: 8.5 μg
  • Fluoride: 73 μg
  • Molybdenum: 4.5 μg
  • Cobalt 16.2 μg

The composition of the rabbit is really rich - it contains vitamins, microelements, and basic components for the normal functioning of the human body.In this type of meat, a large number of vitamins B and C are contained in such a correct combination that they are almost completely absorbed.

In the rabbit, there are also useful elements - for example, iron and fluorine, potassium and phosphorus, magnesium and others.But it is these that have a positive effect on the work of the cardiovascular system, on the state of the central nervous system.

What is the use of the rabbit

Doctors recommend each person to introduce rabbit meat into the diet - this is quite simple explanation:

  • rabbit meat contains very little fat even compared to veal / beef, lamb and chicken;
  • in the form of meat contains protein( moreover, in more than enough quantity), which is absolutely easy to digest;
  • because of the presence of sodium salts in the chemical composition of rabbit meat, this meat is absorbed by the body by 90%, for comparison - young beef is absorbed only by 60%;
  • a small amount of fat in rabbit meat and the ability of this meat to quickly saturate the body make the product in question truly dietary.

What is the benefit of rabbit

In addition, rabbit meat beneficially affects the metabolic processes of proteins and fats and serves as the prevention of atherosclerosis.And one more important clarification - rabbit meat is absolutely not allergenic, so it can be eaten by everyone, even at the age of 12 months, as a complementary meat, it is ideal.

Note: rabbit is allowed to be used even for people with diagnosed gastrointestinal pathologies.And this is the only kind of meat that has such a "permission".

Possible damage to the rabbit

Rabbit - it's still meat, and it's no wonder that with all its positive qualities, there are contraindications to eating.For example, rabbit, as, indeed, any other meat, is extremely undesirable in the menu of people with previously diagnosed gout and arthritis.The fact is that when digesting the product in question, nitrogenous bases accumulate in the body - they are usually disposed of by the body itself, but there are also problems with this process.Nitrogenous bases settle in the joints and near them - hence the contraindication indicated.

Rabbit meat raises the natural question of increasing the acidity of gastric juice( this is necessary for a complete digestion of the product), so it should not be included in the diet of patients with psoriasis - this can provoke an exacerbation of the disease.

How to cook the rabbit

Many people are confused by the original smell of rabbit meat, it can not be called unpleasant or fetid - just specific.If he does not confuse those who will eat rabbit meat, then you can start to prepare the dish immediately after purchasing the carcass. But if this particular odor confuses, then the problem can only be solved by pickling, for which use :

  • olive oil with garlic;
  • diluted vinegar;
  • dry wine;
  • milk whey.

Generally, it will be enough to soak rabbit meat in cold water for several hours, but these marinades will not only rid the meat of a specific flavor, but also give it the necessary juiciness and spice.The How to cook rabbit meat properly

is prepared in a variety of ways, but experts recommend that the bottom of the carcass be fried, the top - stew with vegetables, the middle - cook.From the flesh of the rabbit, it is possible to cook cutlets and pelmeni, casseroles and soufflé, even offal is "in use" - pates made of them have a pleasant and delicate taste, a soft texture.Tender meat of this species is perfectly combined with spices and spices - lemon, rosemary, paprika, cloves, basil, juniper berries.Often carrots and sour cream are added to the rabbit meat - these products serve to soften the meat, make it more juicy.

If you purchased a carcass with a clear layer of fat, it is easy to separate from the meat - this is if the food is not suitable for fatty foods.But in some cases, when rabbits are overfed, fat literally sprouts into muscle tissue - it does not need to be removed( yes it does not work), because the fat during cooking will simply make the meat more soft and tender.

Despite the relatively high cost of rabbit meat, it is necessary to find an opportunity to consume this type of meat - it is useful for people of all ages.


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