Diet rabbit dish surpasses many types of meat in its taste. It is recommended to include in the diet of children, the elderly and losing weight. Rabbit meat is rich in valuable protein, which is necessary for building muscle tissue of athletes. And this is not all of its useful properties.
Rabbit meat: benefits and harms, calories and nutritional value
Rabbit meat belongs to the white varieties. It is tender, soft and juicy. Due to the low calorie content, the product is considered dietary. In terms of nutritional qualities, rabbit meat is significantly superior to chicken, beef and pork.
By structure, rabbit meat is 85% muscle tissue, which is significantly larger than other varieties. The fat content in rabbit meat is not more than 9-10%. Such an amount of fat by nutritionists is even considered beneficial.
The calorie content of rabbit meat is only 183 kcal per 100 g. The amount of protein is 21.2 g, and this is almost the same as that found in chicken breast. The weight of fat in 100 g of rabbit meat is 11 g, water - almost 67 g. Rabbit meat, unlike chicken and other varieties, is almost completely absorbed by the body (90%).
This diet meat contains important vitamins and minerals. Thanks to them, rabbit meat acquires the highest nutritional value. It contains macronutrients such as potassium, sulfur, phosphorus, chlorine, sodium, calcium and magnesium. Rabbit meat, the harm and benefits of which are determined by a number of factors, is a source of important trace elements. Among them, iron, zinc, manganese, iodine, etc. are considered especially valuable.
Beneficial features
According to its beneficial properties, rabbit meat is ahead of other well-known varieties. This is determined mainly by the unique amount of vitamins and minerals found in rabbit meat.
Rabbit meat, the harm and benefits of which are controlled by nutritionists, contains a minimal amount of nitrogenous compounds, compared to other varieties. That is why in small quantities rabbit meat is allowed for use even by patients with gout.
This product contains a small amount of fat and cholesterol, so it is recommended for dietary nutrition and normalization of metabolism, with ulcers, gastritis and other diseases of the stomach and intestines.
Rabbit meat is a hypoallergenic meat that is easily absorbed by the body. It is an ideal source of protein for nursing mothers and babies after one year. Rabbit meat contains antioxidants, so it is recommended to use it for the prevention of cancer. It has been proven that rabbit contains substances that can lower the dose of radiation received. It is recommended to include it in the diet for people who are undergoing chemotherapy.
Especially useful is rabbit meat under seven months of age, since it is not "stuffed" with antibiotics and growth hormones. That is, it is really a natural diet rabbit, with a maximum amount of vitamins, micro and macro elements.
Harm and contraindications
Rabbit meat is unique in that it has almost no contraindications. Nevertheless, it should not be included in your diet for people with certain diseases, such as arthritis, gout. The reason for this is purine bases, which are found in any meat, including rabbit meat. When ingested, they turn into uric acid, which has a negative effect on the functioning of joints and tendons.
Rabbit meat, the harm and benefits of which allow moderate use of it to all people, is a valuable dietary product. It has no significant contraindications, it is allowed to include in the diet of both adults and children.
Rabbit meat: benefits and harms. How to choose fresh rabbit?
Rabbit meat is hard to ruin. It is tasty in stewed and fried form, soups for children and adults are prepared from it, rabbit meat is used for the first feeding of babies. Dried fruits (raisins, prunes), honey, herbs, carrots give it a spicy flavor. Of course, delicious dishes are obtained if fresh rabbit meat is selected. Its benefits and harms are taken into account by nutritionists who allow the use of the product even with weight loss.
You can buy meat both in the market and in the store. In any case, the selection criteria for quality rabbit remain the same:
- The color of the meat should be white, with a slight pink tint. Fresh rabbit meat is notable for its density and elastic structure.
- The smell in a fresh product is practically absent or is hardly perceptible, characteristic of any fresh meat. If the rabbit smells strongly of hay, this suggests that he is old. It is better to refrain from such a purchase.
- Attention should be paid to the paws: at least one of them should remain with the fur. Unscrupulous sellers often, under the guise of rabbits, sell a carcass of a cat.
- When buying frozen meat, you should pay attention to the packaging. Best if it is vacuum. The meat should retain its natural color, be light pink, without bruising.
Rabbit meat, the benefits and harms of which are preserved during the cooking process, has a specific taste, soaking helps to get rid of it. For this, rabbit meat is dipped for 3 hours in water and only then they begin to cook, according to the recipe.
The recipe for a rabbit in yogurt
There are many recipes for making a rabbit. But especially tender, its meat is obtained by stewing it in yogurt.
Half the rabbit carcass, weighing about 1 kg, cut into portions, wash and dry. Then salt, pepper and sprinkle with lemon juice. After that, fry rabbit meat in vegetable oil until golden brown. Without removing the meat from the pan, pour it completely with water or broth and simmer over low heat for about 1 hour. After the indicated time add 200 ml of yogurt and a teaspoon of dry basil. Stew for another 15 minutes. At the end of cooking, add finely chopped garlic (1-2 teeth.), Turn off the heat and let it brew for 10 minutes. After that, the dish can be served at the table.
Cooked according to this recipe rabbit meat, the benefits and harms of which, according to nutritionists, are not comparable, turns out to be tender and juicy. This is an excellent, easy to prepare dish for the diet table.
Rabbit with prunes in a slow cooker
When cooking a rabbit, dried fruit is often added to the dish to give it a spicy flavor. But before that, the meat should be soaked in warm water for about an hour.
According to the presented recipe, rabbit meat, the harm and benefits of which remain unchanged regardless of the method of preparation, turns out to be very juicy, and milder than when stewed in a pan.
First, the rabbit needs to be fried in a slow cooker with the “Baking” mode for about 30 minutes. Then add onions and carrots, sliced in half rings, to the meat. After that, pour water on top, put 2 tablespoons of sour cream, a teaspoon of tomato paste and simmer for 1.5 hours. At the end of cooking, add chopped clove of garlic and prunes. The dish is ready, bon appetit!