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Rabbits bred specifically for a tasty dietary meat. For these purposes, the purchase animals of meat breeds. Rabbit belongs to white varieties of meat.
Rabbit food is suitable for almost everyone. Its meat is low in calories, almost no cholesterol. It contains protein that is easily digestible and does not hinder the process of digestion. The little meat sodium salts.
Vitamin composition of rabbit meat is very diverse: it has vitamins PP, E, C, A, group B. And the mineral content of meat can compete with the most useful vegetables. It contains cobalt, fluorine, chromium, potassium, sodium, magnesium, phosphorus, chlorine, and copper,.
The young rabbit meat immune to the strontium produced by radioactive decay. Rabbit in General accelerates the removal from the body of radioactive elements.
Meat is an excellent natural antioxidant. It affects the processes of tissue regeneration and renewal of the body at the cellular level.
A lot of rabbit meat substances choline – vitamin B4. It is part of Letizia that support the viability of the cells. The vitamin affects the nervous system of the person, prevents the development of depression. Without it, the sheath of nerves is destroyed, deteriorates the transmission of nerve impulses, slowing down metabolism.
On the second place by quantity contained in the meat vitamin PP. Without this element affected the entire gastrointestinal tract, liver and pancreas. Vitamin PP participates in oxidative and metabolic processes, strengthens the walls of blood vessels and the heart muscle.
A lot of rabbit meat potassium. This element has a positive effect on the heart, regulates water balance, stimulates the production of enzymes. The lack of potassium contributes to the malfunction of the heart muscle, chronic fatigue and malfunction of the excretory system.
Beneficial to eat meat of young rabbits up to 3 months. The older the individual, the calorie becomes impoverished tenderloin and vitamin composition. Rabbit rarely provokes allergic reactions.
Rabbit meat is very valued for its dietary properties. There are a lot of recipes from this meat. Make stews, pates, stewed, baked and boiled. Before cooking the meat it is best to soak at least 6 hours in clean water, and periodically changing it. This significantly affects the taste.
The front part of the rabbit wiry and tough, so it is used for stews, the meat is well stewed. And the rear part is much softer and suitable for frying.
The rabbit is traditionally made in combination with fruits, nuts or mushrooms. To make the meat soft while cooking add a couple tablespoons of natural wine.
Rabbit you can eat for those who are on a diet without cholesterol. This meat is also ideal for pregnant and nursing mothers, the elderly and young children. It is useful to use in the recovery period, such as after surgery or serious injury.
Hypoxia also is an indication for the use of the rabbit, because its composition is such that it improves the absorption of oxygen.
Fur rabbits are widely used in the garment industry. It is durable, warm and beautiful. So the coats and hats of this fur caught the fancy of consumers, who have to live a long and cold winter.
As with any meat, rabbit meat contains nitrogenous compounds, the so-called purine substances. They are deposited in the body in the form of salts and harm to joints. Excessive consumption of meat is the risk of developing gout, arthritis.
In General, rabbit meat is very useful. It is recommended to introduce into baby's diet one of the first, as allergies it almost never is.
To eat meat is necessary for each person, especially children. To be sure that you are getting the best, you need to choose excellent varieties of meat, such as rabbit.