Whole Rabbit
Also known as:
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, rabbit is a highly nutritious, lean protein source. It is lower in fat and cholesterol than beef or pork and is rich in essential B vitamins, iron, and phosphorus, making it excellent for heart health and metabolic function.
Rabbit is very protein-dense, providing approximately 21.8g of high-quality protein per 100g serving. This makes it an efficient source for muscle repair and growth with only 173 calories per serving.
Yes, rabbit is ideal for weight loss diets because it is high in protein but relatively low in calories and fat. The high protein content helps increase satiety, which can reduce overall calorie intake throughout the day.
Absolutely. With 0g of carbohydrates and a high protein-to-fat ratio, rabbit is a perfect fit for ketogenic and low-carb lifestyles. It provides essential minerals like selenium and phosphorus without any sugars or starches.
Rabbit is generally considered halal in most Islamic traditions, though some schools of thought classify it as 'makruh' (disliked). However, it is not kosher under Jewish dietary laws because rabbits do not have cloven hooves and do not chew their cud.
Rabbit has a mild, slightly gamey flavor that is often compared to chicken but with a more complex, earthy profile. The meat is fine-grained and very lean, allowing it to absorb the flavors of herbs and sauces easily.
Because rabbit is extremely lean, it can dry out quickly if overcooked. It is best prepared using slow, moist-heat methods like braising or stewing, or by roasting it at a lower temperature while basting frequently with fat or liquid.
Whole Rabbit is a versatile ingredient found in cuisines around the world. With 173 calories per 100g and 21.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the meat category with complete nutrition information.
View all meat →Discover 4 recipes featuring whole rabbit with step-by-step instructions.
Browse recipes →Fresh, raw rabbit should be stored in the coldest part of your refrigerator and used within 1 to 2 days. For longer storage, it should be tightly wrapped and placed in the freezer.
Yes, whole rabbit freezes very well. When wrapped tightly in moisture-proof freezer paper or vacuum-sealed, it can maintain its quality for 6 to 9 months in the freezer.
Culinarily and nutritionally, rabbit is often treated as a white meat because it is lean and has a pale color when cooked. However, as a land mammal, it is technically classified as red meat in some regulatory and scientific contexts.
