Nutritional,value,Rabbit,meat, business, insurance Nutritional value of Rabbit meat
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Average Nutritional Content of Rabbit meat is: Calories 300g (18% from Fat, 82% form protein & 0% from Carbohydrate); Total Fat 4.1g (2.3g Lipid Fat, 0.7g Saturated Fat, 0.6g Monosaturated Fat, 0.4g polysaturated Fat & 86mg Cholesterol; Sodium 40mg; Carbohydrate 0g; Dietary Fat 0g; Sugar 0; Protien 41.9g, Calcium 12mg; Water 58.9; Ash 1.1; Alcohol & Caffeine 0. Nutritional Value of Edible Meats: Rabbit (% Protein 20.8, % Fat 4.5, Calories/Ib 795) Veal (% Protein 19.1, % Fat 12, Calories/Ib 840) Chicken (% Protein 20.0, % Fat 17.9, Calories/Ib 810) Turkey (% Protein 20.1, % Fat 20, Calories/Ib 1,190) Lamb (% Protein 15.7, % Fat 27.7, Calories/Ib 1,420) Beef (% Protein 16.3, % Fat 28.0, Calories/Ib 1,440) Duck (% Protein 16.0, % Fat 28.6, Calories/Ib 1,015) Pork (% Protein 11.9, % Fat 45, Calories/Ib 2,050) The flavour of rabbit meat is what actually draws people to it. Its organoleptic properties are tenderness, and juiceness. Its flavour is not strong; it is comparable to the taste of turkey. Its is a white meat and it has been found to provide good health and prevent excess fat, heart diseases, high cholesterol, high blood pressure, diabetics and cancer among those who eat it.
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