Epic source
Protein
24.1 g · 48% DV target
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.
Rabbit meat is characterized by a high protein density and a low proportion of connective tissue (collagen), which enhances its overall digestibility compared to many other meats .6
Rabbit is a particularly concentrated source of vitamin B12, providing some of the highest levels per 100g among common terrestrial animal species .6
The fat profile of rabbit meat is naturally lower in saturated fatty acids (SFA) than many other red meats, and its composition can be further shifted toward polyunsaturated fats (PUFA) through specific dietary interventions in the animal's feed .3
Early research in animal models suggests that rabbit-based diets may support improved stool and coat quality in kittens when compared to standard extruded dry diets, though human clinical implications are not established .5
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
24.1 g · 48% DV target
0.10 g · 10% DV target
Not a benefit — best kept low
0.42 g · Top 7% of meat & poultry
0.86 g · Top 18% of meat & poultry
8.50 mg · 53% DV target
0.48 mg · 28% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in the coldest part of the fridge
Wrap tightly to prevent freezer burn
Rabbits have high feed-conversion efficiency and lower methane emissions than ruminants.
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.