The meat of rabbits contains high-grade protein, fat, minerals and vitamins. Next to chicken and veal, it refers to the so-called white meat and has a high content of high-grade protein, hard-to-digest collagen and elastin in it comparatively had.
Minerals in muscle tissue are 1-1,5%. In terms of mineral and vitamin composition, rabbit meat outperforms all other types of meat. It contains a lot of iron (almost twice as much as in pork), phosphorus (220 mg per 100 g), magnesium (25 mg per 100 g) and cobalt, copper, potassium, manganese, fluorine and zinc. Sodium salts are relatively small.
More than 12 years of successful export of Rabbits, a lot of experience with large companies!
Only natural products - food products, without flavors, chemical additives, they contain no carcinogens, flavor enhancers, flavors, etc.