Rabbit meat confidently ranks leading positions among dietary products due to the unique combination of high nutritional value and easy digestibility.
This was reported by URA-Inform with reference to the telegram channel “Doctor in the pocket”.
Contents The protein content of rabbit meat reaches 21%, which makes it an excellent source of protein for maintaining muscle mass and improving metabolism. In terms of digestibility, rabbit is also ahead of many other types of meat, allowing the body to absorb up to 90% of the nutrients contained in the product, which makes it an excellent choice for those who monitor their health and diet.
Rabbit meat is also rich in vitamins and minerals, including B vitamins (especially B12), which play a key role in maintaining the nervous system and normal brain function. Among the minerals contained in rabbit meat are iron, zinc, phosphorus and magnesium, which help strengthen the immune system, maintain bone health and promote energy production.
In addition, the unique hypoallergenic properties of rabbit meat make it safe even for people with a sensitive digestive system and a tendency to allergies, which is especially important for infants and young children. Doctors often recommend rabbit meat as the first meat product introduced into the diet of babies.
Moreover, doctors also claim that the worldview may increase the risk of stroke.