Rabbit, a good meat for cholesterol
Unlike red meats, the rabbit, like chicken, contains a very reasonable dose of fatty acids. We know that it is advisable not to eat meat too often because the intake of these fatty acids is bad for your health. Three quarters of the rabbit's fatty acids are palmitic acid. This one presents some significant virtues. It helps to promote insulin resistance. Combining palmitic acid and linoleic acid , which is very present in rabbits, helps to reduce cholesterol levels . There is also evidence that rabbit lipids have a cholesterol-lowering effect, that is, there are more fatty acids that lower blood cholesterol levels than fatty acids that increase it. If the rabbit is a meat low in saturated fatty acids, it contains 35% of monounsaturated fatty acids. In addition to lowering cholesterol, these fatty acids have a beneficial effect on health in the sense that the oleic acid they contain can reduce certain risks of diseases such as colon cancer, thrombosis, atherosclerosis or still cardiovascular diseases. In rabbit polyunsaturated acids, we also find alpha-linolenic acid. If it promotes a reduction in the risk of cardiovascular disease, it can also mitigate the adverse effects of high blood pressure.
Rabbit for a protein intake
Like pork or chicken, the rabbit is a meat rich in protein. Each portion of rabbit contains about 20% protein. It is advisable to bring to your body between 50 g and 90 g of protein each day. The protein values of the rabbit, added to the limited calories of this meat, make it a very positive dish for health. As for amino acids , the rabbit is also very interesting. There are 9 essential amino acids. The body does not synthesize these amino acids, it is necessary to provide regularly via the food to ensure its proper functioning. And the rabbit contains each of the 9 essential amino acids. The flesh of the rabbit has a particular high dose of leucine, lysine , histidine, threonine and phenylalanine. These properties are beneficial for both growth and cell renewal. And if you think you're losing all the baking benefits, think again! Not only does the rabbit maintain the quality of its proteins, but baking also reduces lipid levels by up to 3%.
The rabbit, a vitamin meat
The rabbit is not just a diet meat. It is also full of vitamins starting with vitamins B3. These facilitate the production of energy. These vitamins also contribute to our growth and development by participating in the formation of DNA. The rabbit also contains a lot of B6 vitamins . Manufacture of neurotransmitters and red blood cells, transformation of glycogen into glucose, participation in the constitution of nerve cells ... This type of vitamin, also known as pyridoxine, particularly facilitates the transport of oxygen and a powerful immune system. Still a source of vitamin B12 , vitamin B5 and vitamin B2, rabbit meat has other nutritional qualities. From the maintenance of the cells to the development of the tissues through the production of hormones and red blood cells, these vitamins are very useful for the good functioning of the human body.
Minerals and rabbit
While rabbits are a significant source of iron and zinc , they stand out above all for their high phosphorus content. With 200 mg of phosphorus per 100 g of rabbit, the rabbit still has good surprises. Because it is necessary to know that the phosphorus represents the second mineral of the organism. Phosphorus is particularly important for the growth and maintenance of bones and teeth. Note, to conclude, that the rabbit is also loaded with selenium . This antioxidant is very popular with sports fans. Indeed, this mineral manages to remove harmful peroxides from cellular respiration during physical exertion.
Unlike red meats, the rabbit, like chicken, contains a very reasonable dose of fatty acids. We know that it is advisable not to eat meat too often because the intake of these fatty acids is bad for your health. Three quarters of the rabbit's fatty acids are palmitic acid. This one presents some significant virtues. It helps to promote insulin resistance. Combining palmitic acid and linoleic acid , which is very present in rabbits, helps to reduce cholesterol levels . There is also evidence that rabbit lipids have a cholesterol-lowering effect, that is, there are more fatty acids that lower blood cholesterol levels than fatty acids that increase it. If the rabbit is a meat low in saturated fatty acids, it contains 35% of monounsaturated fatty acids. In addition to lowering cholesterol, these fatty acids have a beneficial effect on health in the sense that the oleic acid they contain can reduce certain risks of diseases such as colon cancer, thrombosis, atherosclerosis or still cardiovascular diseases. In rabbit polyunsaturated acids, we also find alpha-linolenic acid. If it promotes a reduction in the risk of cardiovascular disease, it can also mitigate the adverse effects of high blood pressure.
Rabbit for a protein intake
Like pork or chicken, the rabbit is a meat rich in protein. Each portion of rabbit contains about 20% protein. It is advisable to bring to your body between 50 g and 90 g of protein each day. The protein values of the rabbit, added to the limited calories of this meat, make it a very positive dish for health. As for amino acids , the rabbit is also very interesting. There are 9 essential amino acids. The body does not synthesize these amino acids, it is necessary to provide regularly via the food to ensure its proper functioning. And the rabbit contains each of the 9 essential amino acids. The flesh of the rabbit has a particular high dose of leucine, lysine , histidine, threonine and phenylalanine. These properties are beneficial for both growth and cell renewal. And if you think you're losing all the baking benefits, think again! Not only does the rabbit maintain the quality of its proteins, but baking also reduces lipid levels by up to 3%.
The rabbit, a vitamin meat
The rabbit is not just a diet meat. It is also full of vitamins starting with vitamins B3. These facilitate the production of energy. These vitamins also contribute to our growth and development by participating in the formation of DNA. The rabbit also contains a lot of B6 vitamins . Manufacture of neurotransmitters and red blood cells, transformation of glycogen into glucose, participation in the constitution of nerve cells ... This type of vitamin, also known as pyridoxine, particularly facilitates the transport of oxygen and a powerful immune system. Still a source of vitamin B12 , vitamin B5 and vitamin B2, rabbit meat has other nutritional qualities. From the maintenance of the cells to the development of the tissues through the production of hormones and red blood cells, these vitamins are very useful for the good functioning of the human body.
Minerals and rabbit
While rabbits are a significant source of iron and zinc , they stand out above all for their high phosphorus content. With 200 mg of phosphorus per 100 g of rabbit, the rabbit still has good surprises. Because it is necessary to know that the phosphorus represents the second mineral of the organism. Phosphorus is particularly important for the growth and maintenance of bones and teeth. Note, to conclude, that the rabbit is also loaded with selenium . This antioxidant is very popular with sports fans. Indeed, this mineral manages to remove harmful peroxides from cellular respiration during physical exertion.
