Rabbit, flesh, casseroled
Six pairs of fresh rabbits weighing between 516-1136 g were purchased from local butchers in SA in December, 1991. Each rabbit was dissected into two components - lean and inedible (offal and adhering large fat deposits, bone). Each rabbit was jointed and pieces seared in a non stick frypan, transferred to an electric frypan, just covered with water and simmered gently until done (15-20 min/ rabbit). A composite sample for analysis was produced from equal aliquots of each rabbit (AGAL,1992).
Meat and Meat Products
| Name | Value (g) |
|---|---|
| Dietry Fibre | 0 |
| Energy | |
| Omega-6 | 0.68 |
| Omega-3 | 0.82 |
| Protein | 0.82 |
| Total Fat | 5.7 |
| Total Fructose | 0 |
| Name | Value (g) |
|---|---|
| Fructose | 0 |
| Glucose | 0.2 |
| Sucrose | 0 |
| Maltose | 0 |
| Lactose | 0 |
Meat and Meat Products
Game and Other Meat
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