Saturday, July 10, 2010

Healthy concern on rabbit?

Healthy concern on rabbit?
Rabbit meat is light, healthy, low fat, tender and very tasty.

• Rabbit meat can be braised in different ways:

• Steam in a saucepan with a cover or in a pressure cooker;

• Bake in the oven or a pan;

• Steam;

• Work and stir-fry;

• Grill on the barbecue;

• Braise in the microwave.

Today's rabbit offer anticipates the demand for ease of use, short preparation times and half-cooked meals, with an emphasis on healthy and tasty food. The latest rabbit products are fillet, chops, haunches, filled parts and half-cooked meals or conveniently packed, traditional dishes, which only need to be warmed up.

Rabbit, a healthy choice

Anyone who chooses rabbit is right. Rabbit meat is low fat, easily digestible and has a relatively low content of saturated fatty acids and cholesterol. Recent research by the Vakgroep Dierlijke Productie of the University of Ghent shows that rabbit meat has an average fat content of 8.8%. This is good news. Food experts use a value of 10% as the limit between low fat and fat meat types. Rabbit meat is clearly under that limit.

What dishes?

Rabbit is best known as stew according to grandmother's recipe, with plums, applesauce, small onions, and bards or seasoned to taste with a local beer. Perfect for cold autumn and winter days. However, rabbit is also suitable for today's light cuisine, which is dominated by steaming and working and where the microwave is a handy tool. Rabbit on the barbecue or in a tajine is also well suited. In other words, a figure- and heart-friendly dish is also perfectly possible with rabbit.

Low-fat meat

The fat content of rabbit meat varies between 4.7% and 12.5%. The haunches contain little fat and the front quarter contains the most. The average fat content of an entire rabbit is 8.8%. By removing the visible fat, the fat content is reduced to no more than 4 to 5%. This is already the case with rabbit, which has been cut to pieces.

Moreover, the quality of the fat in rabbit meat is favourable due to a relatively low content of saturated fatty acids, namely 38.4% of the total amount of fat and more unsaturated fatty acids, of which 27.9% singly unsaturated and 31.3% multiply unsaturated fatty acids.


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