Rabbit meat has very high nutritional value, high protein content and good quality. The fat content is low. Fresh rabbit meat contains only 8% fat, which can only reach 27% in terms of dry matter, much less than that of pigs, cattle and mutton. Moreover, it contains more phospholipids and less cholesterol, and its ratio is 25:1or19:1. High mineral content.
Muscle fibers are tender and easy to digest. The muscle fiber in rabbit meat is tender and the digestibility can reach 85%, which is higher than other meats. Therefore, rabbit meat is the most ideal meat for children, the elderly, the sick and the infirm.
Rabbit meat includes domestic rabbit meat and rabbit meat. Domestic rabbit meat is also called vegetable rabbit meat. Rabbit meat is a kind of meat with high protein, low fat and low cholesterol. The protein content of rabbit meat is as high as 70%, which is higher than that of general meat, but the fat and cholesterol content is lower than that of all meats, so it is called "the essence of meat".
It tastes better from late autumn to late winter every year. Potato stewed rabbit meat is an ideal meat for obese people and cardiovascular patients, and it is produced and sold all over the country.