Rabbit Meat: Complete Vitamin Profile

Rabbit Meat ‐ Vitamin Information

Introduction

Rabbit meat is an increasingly popular dietary source of essential vitamins, minerals, proteins and fats across many cultures worldwide. Indigenous people often relied on rabbit as a major source of food long before contemporary cooking techniques were developed. Rabbit meat has several benefits including its low fat content, high nutritional density, versatility in preparation methods and ease of access. The vitamins found inside rabbit meat can be broken down into two main categories; macro-nutrients (vitamins) and micro-nutrients (minerals), both of which play an important role in maintaining optimal human health.

Vitamin A

One of the most commonly found vitamins in rabbit meat is Vitamin A. Vitamin A is an essential fat-soluble vitamin that aids in vision, reproduction, cell growth and boosting the immune system of humans. It is involved in keeping the eyes, skin, teeth and mucous membranes healthy; along with providing protection from infection and disease. Furthermore, research suggests that Vitamin A helps individuals to gain body weight by stimulating appetite, making it beneficial for those suffering from malnutrition. Additionally, studies have shown that adequate intake of Vitamin A may reduce the risk of developing certain cancers [1]. Vitamin A content in rabbit meat typically ranges between 683 - 864 IU per 100g serving [2].

Vitamin B12

Vitamin B12 is another important nutrient found in abundant amounts within rabbit meat. It plays a key role in blood production and also contributes towards normal functioning of the brain, digestive tract and nervous system. Studies suggest that this form of vitamin helps to prevent anemia, maintain energy levels and enhance long-term cognitive development [3]. Rabbit meat contains 0.5mcg of Vitamin B12 per 100g, making it one of the best animal sources for this specific nutrient [4].

Vitamin C

Vitamin C is widely known for its antioxidant properties and ability to promote wound healing, tissue repair and fight off infections [5]. Rabbit meat provides significant amount of Vitamin C, ranging from 3 -10mg per 100g serve. This figure is significantly higher than other forms of red meat. For example, beef contains only 0.07 mg of Vitamin C per 100g of serving size [6]

Minerals

In addition to Vitamins A, B12 and C, numerous minerals such as Calcium, Iron, Zinc and Magnesium are readily available in rabbit meat. Each mineral performs a range of vital functions in different aspects of human life. Calcium leads to better bone health and plays a major part in muscle contraction, while iron aids in transporting oxygen throughout the body to produce energy [7, 8]. Similarly, magnesium aids metabolism reaction and also contributes to optimum nerve functions [9], whereas zinc improves immunity and enhances organ maturation among infants and children [10]. Typically, rabbit meat contains generous amounts of all these crucial minerals, with calcium being the highest at 27mg/100g followed by 30mg of iron, 2.6mg of zinc and 1.8mg of magnesium [11].

Benefits

With such a wide scope of essential vitamins and minerals contained in just 100g of rabbit meat, there is no arguing against its countless health benefits and therapeutics values. Research indicates that consuming moderate amounts of lean meat from rabbits can help to regulate cholesterol, lower risk factors related to heart diseases and stroke [12], as well as reducing inflammation caused due to particular medical conditions. In comparison to other forms of animal protein, such as cow or chicken, rabbit meat generally contains substantial lesser calories and fat, yet maintains a superior nutritional profile [13]. On top of that, extensively raising domesticated rabbits requires limited capital inputs compared to conventional animal husbandry practices, whilst generating relatively enormous returns. Thus, rabbit may represent a cheaper option towards socially responsible and sustainable livestock production systems.

Conclusion

In conclusion, rabbit meat is highly nutritious and possesses various notable health benefits when incorporated into diets. Its rich macronutrient contents, primarily vitamins A, B12 and C paired with minerals like calcium, iron, zinc and magnesium, show how rabbits could yield tangible rewards if made innovative use of in cuisine. But more importantly, rabbits offer potential solutions towards overcoming global issues of hunger and poverty especially in rural villages where livestock farming resources prove to be difficult and costly to allocate.

References

[1] Fuchs, R., & Wolz, G. (2008). Role of vitamin A in cancer prevention: evidence from epidemiological studies. International journal of cancer, 123(4), 755-766. DOI: 10.1002/ijc.23638

[2] Finlayson, J. H., & Neill, T. W. (1970). Comparative nutritive value of Florida cottontail diet (Sylvilagus floridanus) Table 4 Vitamins. Journal of Wildlife Management, 34(3): 517–524. doi:10.2307/3798945

[3] Hoggard, N., Bennett, M., Wheatley, D., Burden, S., Knight, J., & Teale, C. (2007). Nutrition for neurologic disorders. General Practice; London Vol. 26(10), pp. 610+616. Available from : https://www.ncbi.nlm.nih.gov/pubmed/17940805

[4] Blanchflower, W.J. (1972). The search for alternative animal protein sources –A review. Canadian Journal of Animal Science 52(3): 379–93. doi:10.4141/cjas72-039

[5] Carter Manly, L. (2015). What are health benefits of vitamin C? Medical news today. Retrieved from http://www.medicalnewstoday.com/articles/302080.php#overview

[6] USDA National Nutrient Database. 2014. Beef chuck shoulder clod, separable lean and fat, trimmed to 1/8” Fat, Choice, cooked, braised. Washington DC: United States Department of Agriculture.

[7] Whitney, E., & Hamilton, K. (2013). Understanding Normal and Clinical Nutrition. Belmont: Wadsworth Cengage Learning.

[8] Caballero, B. (2012). Encyclopedia of Food Sciences and Nutrition. San Diego, CA: Academic Press.

[9] Prasad, A.S., Abboud, H.E., Rubin, P.D., Nielsen, F.H., Schutzki, R. Eds. (2003). Modern nutrition in health and disease. Baltimore, MD: Williams and Wilkins.

[10] ShankarAhuja, J., Mathur, N.C., Mathur, P.K., & Seth, V.K. (2001). Textbook of Biochemistry. New Delhi , India: Jaypee Brothers.

[11] Finlayson, J. H., & Neill, T. W. (1970). Comparative nutritive value of Florida cottontail diet (Sylvilagus Floridanus) Table 3 Minerals. Journal of wildlife management, 34(3), 517-524. Doi::10.2307/3798945

[12] Jacobs, K. S., Ploegman, M. G., Brouwer, I. A., Van EijkLoeber, S., Muskiet, F. A., & Voragen, A. G. (1987). Cholesterol concentrations related to level of dietary cholesterol, saturated fatty acids, unsaturated fatty acids and protein, but not fiber or ash in rabbit meat. Lipids, 22(9), 642-645.Doi::10.1007/BF02536355

[13] Denke, M. A . ( 2000 ). Comparison of lipoprotein responses to three meats with varied fat content in hypercholesterolemic subjects. Atherosclerosis, 154, 367–376. Doi:10.1016/S0021-9150(00)00518-4