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 content of protein in rabbit meat is as high as 70%, which is higher than that of general meat, but the content of fat and cholesterol is lower than that of all meat, so it is called "the element in meat". It tastes better from late autumn to late winter every year. It is an ideal meat for obese people and cardiovascular patients, and it is produced and sold all over the country.
"Compendium of Materia Medica" records that rabbit meat is cold and sweet, and it has the effects of tonifying the middle energizer, invigorating the spleen, quenching thirst, cooling blood and relieving fever, and benefiting the large intestine. There are also ancient poems praising: "Rabbit meat is everywhere, which tastes better than food" and "birds are like birds, and animals are like rabbits". Rabbit meat is rich in nutritional value, tender in fiber and delicious in taste, which is suitable for the requirements of modern life for meat quality.
Rabbit meat is full of treasure. But for now, rabbit meat has not been recognized by people. Traditionally, there is a saying: "You can celebrate the New Year with rabbits at the age of 30, and you can celebrate the New Year without them."
Others say, "Women eat rabbits, but it's a mistake to give birth to children" ...... and so on, all these folklore have no scientific basis.
From the medical point of view, rabbit meat is high in nutritional value, easy to digest and has health care function. Compared with other kinds of livestock and poultry meat, rabbit meat ranks first in nutritional value and digestibility, containing 24% of total protein, rich B vitamin complex, and iron, phosphorus, potassium, sodium, cobalt, zinc, copper and so on.