The advantages of rabbit meat are almost innumerable: considered as a white meat with very low caloric intake, the rabbit is one of the meats that contains less fat, which increases its digestibility, and also highlights its content in proteins of high biological value, those that better assimilates our organism.
Rabbit meat is a source of potassium, which contributes to the proper functioning of muscles, and a source of selenium, which helps protect cells against oxidative damage. It also has a high phosphorus content, which contributes to the maintenance of normal bones, and is rich in vitamins B3, B6 and B12, which help to reduce tiredness and fatigue.
For all these reasons, rabbit meat should also be an attraction for younger people, and among them, especially for sportsmen and women and for people who like to take care of themselves. It is paradoxical that rabbit meat is the fifth most consumed meat in our country when only about 1 kg per person per year is consumed. In addition, our country is the largest producer at European level with 53,000 tons per year, so this new edition of Meat Attraction will seek to make everyone aware of this secret of the Mediterranean Diet.
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