Meat & Poultry · per 100g
A lean, fine-grained game meat with a mild flavor profile similar to chicken, rabbit is distinguished by its high protein density and exceptionally low fat content.
Choline
Vitamin B12, Niacin
Niacin, Phosphorus
Vitamin B12, Vitamin B6
Nutritional summary
Interesting fact
Rabbit meat was historically considered a 'Lenten meat' by the Catholic Church in the 6th century, as newborn rabbits were classified as aquatic animals, allowing them to be eaten during fasts.
Standout nutrients
Vitamin B12
Niacin
Choline
Vitamin B6
Seasonality
Diet
Sustainability
Rabbits have high feed-conversion efficiency and lower methane emissions than ruminants.
Storage
Refrigerate
2–3 days
Keep in the coldest part of the fridge
Freeze
6–12 months
Wrap tightly to prevent freezer burn
Flavour
Harmonized from 3 validated sources
Claim citations
3