Rabbit, flesh only, raw - Nutrition data & facts, nutritional informationHome » Meat and meat products » Game, venison

Rabbit, flesh only, raw

Oryetalagus euniculus

	Energy Distribution % of total food energy
	Protein, total	71.3 %
	Fat, total	28.7 %
	Carbohydrate, total	0 %
	Alcohol	0 %

Refuse: 24%


Content per 100 grams
Energy	525	kJ
Protein, total	22.2	g
total-N	3.6	g
Fat, total	4	g
saturated fatty acids	1.6	g
monounsaturated fatty acids	0.8	g
polyunsaturated fatty acids	1.3	g
Carbohydrate, total	0	g
carbohydrate, available	0	g
added sugar	0	g
dietary fibre	0	g
Alcohol	0	g
Ash	1	g
Moisture	74.6	g

Vitamins
Vitamin A	10	RE
retinol	10	μg
ß-carotene	0	μg
Vitamin D	0	μg
Vitamin E	0.4	aTE
alpha-tocopherol	0.4	mg
Vitamin K	0	μg
Vitamin B1, thiamin	0.115	mg
Vitamin B2, riboflavin	0.14	mg
Niacin equivalents	14.7	NE
niacin	10	mg
tryptophan	4.67	mg
Vitamin B6	0.6	mg
Pantothenic Acid	0.78	mg
Biotin	1	μg
Folates	5	μg
Vitamin B12	10	μg
Vitamin C	3	mg

Minerals
Sodium, Na	58	mg
Potassium, K	383	mg
Calcium, Ca	13	mg
Magnesium, Mg	28	mg
Phosphorus, P	210	mg
Iron, Fe	0.8	mg
Copper, Cu	0.15	mg
Zinc, Zn	1.7	mg
Iodine, I	0.55	μg
Manganese, Mn	0.038	mg
Chromium, Cr	2	μg
Selenium, Se	10	μg
Nickel, Ni	0.5	μg

Carbohydrates
Fructose	0	g
Glucose	0	g
Lactose	0	g
Maltose	0	g
Saccharose	0	g
All sugars, total	0	g
Starch	0	g

Lipids
C 14:0	0.099	g
C 15:0	0.027	g
C 16:0	1.14	g
C 17:0	0.031	g
C 18:0	0.349	g
C 16:1	0.08	g
C 18:1, n-9	0.71	g
C 20:1, n-11	0	g
C 18:2, n-6	0.792	g
C 18:3, n-3	0.375	g
C 20:4, n-6	0.072	g
C 20:5, n-3	0	g
C 22:5, n-3	0.049	g

Sums lipids
Sum saturated	1.64	g
Sum monounsaturated	0.79	g
Sum polyunsaturated	1.29	g
Sum n-3 fatty acids	0.424	g
Sum n-6 fatty acids	0.864	g

Cholesterol
Cholesterol	71	mg

Amino acids
Isoleucin	1200	mg
Leucine	1800	mg
Lysine	2200	mg
Methionine	680	mg
Cystine	160	mg
Phenylalanine	920	mg
Tyrosine	920	mg
Threonine	1100	mg
Tryptophan	280	mg
Valine	1300	mg
Arginine	1500	mg
Histidine	680	mg
Alanine	1400	mg
Aspartic acid	2200	mg
Glutamic acid	3600	mg
Glycine	1100	mg
Proline	890	mg
Serine	920	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0106