Rabbit leg

Delicately flavored and tender, rabbit leg is a lean white meat enjoyed in traditional European and Mediterranean cuisine. It’s an excellent source of protein, vitamins, and minerals—without the saturated fat found in red meats.

225

1 medium hindleg, with bone

(75 grams)

CAL

A

Nutri-Score

Lean and rich in protein, rabbit meat is low in fat and cholesterol.

Value per 100 grams & per cup (140g):

175 kcal | 240 kcal

Protein

35 grams | 45 grams

Fats

3.5 grams | 5 grams

Carbohydrates

None

Fiber

None

Vitamins & Nutrients

Vitamin B12: Essential for red blood cells and brain function.
Iron: Supports oxygen transport and energy production.
Phosphorus: Aids in bone health and energy metabolism.
Selenium: Acts as an antioxidant and supports thyroid function.

Satiety and Feelings

Rabbit leg is high in protein, which helps you feel full and satisfied while being low in fat.

What does 100 g look like?

About ½ of a rabbit leg or ½ cup shredded, cooked rabbit meat.

What does 2000|2500 calories look like?

About 8 rabbit legs (1.2 kilograms | 2.6 pounds) or about 4 cups cooked rabbit meat.

Daily Value per 100 grams %

Vitamin B12 ⭐

100%

Vitamin B3 (Niacin)

45%

Phosphorus

30%

Iron

20%

Fiber

0%

Protein

65%

Sodium (Salt)

2%

Carbohydrates

0%

Total Fat

5%

Saturated Fat

5%

Cholesterol

30%

Sugar

Sugar 0%

Calories

10%

Did you know?

Rabbit meat has one of the highest protein-to-fat ratios among meats.
It was once a WWII staple, promoted as a home-raised meat during rationing.
Rabbit is more environmentally sustainable than beef or pork, requiring less feed and land.
Wild rabbit and farmed rabbit taste slightly different, with wild being more gamey.
In many countries, rabbit meat is considered a delicacy and is commonly used in festive dishes.