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You will find here charts with protein, fat, and amounts of carbohydrates in pork, beef, venison, veal, rabbit, and canned meat. Meat is in the group of foods that are the basis for high quality proteins and minerals such as iron, phosphorus, sulphur, magnesium, and vitamins PP, B2 and B1. Of all the meats, pork contains more B1 vitamin than other meats, so essential for the proper digestion of carbohydrates and for the nervous system’s proper functioning. Rabbit provides high quality meat, which is rich in proteins – above 20% and low in fat content (3-5%).
Raw meat should be washed, carefully dried and then kept in specially designated containers.

It should be eaten sporadically though – it’s in the red meat group, which means: a lot of fat! Besides that, this meat’s rich in minerals (salts, calcium, and phosphorus), vitamins (especially the B group), and microelements (copper, cobalt, zinc).
When meat is portioned and wrapped in plastic film, it can be stored in a freezer for 2-3 months.
Though meat does contain saturated fatty acids that raise cholesterol level in blood serum and is conducive in ischemic heart disease. Additionally, another important value of rabbit meat is the high absorption of its proteins by the human body –90%.

It’s important to underline this meat’s low cholesterol level, which is why it’s good for those suffering from circulatory system ailments.

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