Rabbit
Common food
Photo: Wikipedia
Rabbit meat is a lean, delicate white meat with a fine, tender texture and a mild, subtly sweet flavor reminiscent of chicken but with a more refined, slightly earthy depth. Nutritionally, it is a powerhouse of high-quality protein with virtually no carbohydrates and a low fat content, making it an exceptionally clean source of fuel for muscle maintenance and satiety.
Calorie split: 62% protein · 0% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
Culinary enthusiasts prize rabbit for its versatility and refined flavor, which absorbs marinades and herbs beautifully. It holds a cherished place in traditional cuisines from rustic French country cooking to festive Italian and Spanish celebrations.
⚠️ Watch-outs & how to enjoy it better
Due to its very low fat content, rabbit can become dry and tough if overcooked, which is a common pitfall for inexperienced cooks. To counteract this, use moist-heat cooking methods like braising or stewing, or ensure careful temperature control and basting when roasting.
Key benefits
- Exceptionally high in complete protein per calorie
- Very low in fat and contains no carbohydrates or sugar
- Rich in essential minerals like selenium and phosphorus
- A sustainable and efficient source of animal protein
- Naturally lean, supporting heart-healthy dietary patterns
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Rabbit meat is one of the few commercially available meats that is not classified as 'red meat' by the USDA; it is officially categorized as 'poultry' alongside chicken and turkey.
Full nutrition (USDA data · scales with serving)
| Water | 58.4 g |
| Energy | 204 kcal |
| Protein | 30.1 g |
| Total lipid (fat) | 8.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 20.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 20.0 mg |
| Phosphorus, P | 224 mg |
| Potassium, K | 298 mg |
| Sodium, Na | 344 mg |
| Zinc, Zn | 2.4 mg |
| Copper, Cu | 0.17 mg |
| Selenium, Se | 38.2 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.17 mg |
| Niacin | 7.1 mg |
| Vitamin B-6 | 0.34 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 120 mg |
| Vitamin B-12 | 6.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.44 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.22 g |
| SFA 16:0 | 1.9 g |
| SFA 18:0 | 0.39 g |
| Fatty acids, total monounsaturated | 2.3 g |
| MUFA 16:1 | 0.28 g |
| MUFA 18:1 | 1.9 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.3 g |
| PUFA 18:3 | 0.34 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 85.0 mg |
Amino acid profile (per 100g)
Estimated from Game meat, rabbit, domesticated, composite of cuts, raw — USDA does not publish this profile for Rabbit.
| Tryptophan | 0.27 g |
| Threonine | 0.90 g |
| Isoleucine | 0.95 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.50 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.71 g |
| Valine | 1.0 g |
| Arginine | 1.2 g |
| Histidine | 0.56 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.1 g |
| Proline | 0.98 g |
| Serine | 0.89 g |
FAQ
Does rabbit taste like chicken?
While often compared to chicken, rabbit has a more complex, slightly gamier and sweeter flavor with a finer, more delicate texture.
Is rabbit meat healthy?
Yes, it is considered very healthy due to its high protein, low fat, and low calorie profile, making it excellent for weight management and muscle building.
How do I prevent rabbit from drying out?
The key is to avoid overcooking. Braise, stew, or roast it at a lower temperature with added liquid, or marinate it beforehand to enhance moisture and flavor.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.04 kcal/g · 59% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 1.15 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.