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Rabbit meat is a lean, mild meat from farm-raised or wild rabbits, sold whole or in pieces and cooked in stews, braises and roasts. In USDA data, a 3-ounce portion of roasted farm-raised rabbit has about 167 calories and 25 grams of protein, and it stands out for vitamin B12 and selenium. This guide walks through rabbit meat nutrition with USDA FoodData Central values, how rabbit compares with chicken and pork, whether rabbit meat is healthy in practical terms, what the old phrase rabbit starvation really referred to, and the handling and cooking steps that matter, especially for wild rabbit.
Peptide Labs does not sell rabbit meat or meat products. This article is general nutrition information, not medical advice.
Key Takeaways
- Roasted farm-raised rabbit has about 167 calories and 25 grams of protein per 3 ounces in USDA data.
- USDA lists rabbit at well over 200% of the Daily Value for vitamin B12 per serving, plus a lot of selenium and niacin.
- Wild rabbit is leaner than farm-raised rabbit and has more iron in USDA entries.
- Reviews describe rabbit starvation as early explorers' name for protein poisoning on very lean meat with too little fat or carbohydrate.
- CDC advises gloves when handling rabbits (tularemia), and FoodSafety.gov lists 160°F for wild or farm-raised rabbit.
Rabbit meat nutrition: USDA values
USDA FoodData Central (SR Legacy) has separate entries for domesticated and wild rabbit. The table shows three cooked entries per 3-ounce (85 g) portion, with percent Daily Values (%DV) based on FDA label values. For raw meat, USDA lists domesticated rabbit (FDC 172521) at 136 calories and 5.55 grams of fat per 100 grams, and wild rabbit (FDC 174347) at 114 calories and 2.32 grams of fat.
| Nutrient, 3 oz (85 g) | Farm-raised, roasted (172522) | Farm-raised, stewed (174346) | Wild, stewed (174348) |
|---|---|---|---|
| Calories | 167 | 175 | 147 |
| Protein | 24.7 g (49%) | 25.8 g (52%) | 28.1 g (56%) |
| Total fat | 6.8 g (9%) | 7.2 g (9%) | 3.0 g (4%) |
| Saturated fat | 2.0 g (10%) | 2.1 g (11%) | 0.9 g (4%) |
| Cholesterol | 70 mg (23%) | 73 mg (24%) | 105 mg (35%) |
| Vitamin B12 | 7.1 mcg (294%) | 5.5 mcg (231%) | 5.5 mcg (231%) |
| Selenium | 32.7 mcg (60%) | 32.7 mcg (60%) | 12.9 mcg (23%) |
| Niacin (B3) | 7.2 mg (45%) | 6.1 mg (38%) | 5.4 mg (34%) |
| Iron | 1.9 mg (11%) | 2.0 mg (11%) | 4.1 mg (23%) |
| Zinc | 1.9 mg (18%) | 2.0 mg (18%) | 2.0 mg (18%) |
| Phosphorus | 224 mg (18%) | 192 mg (15%) | 204 mg (16%) |
| Sodium | 40 mg (2%) | 31 mg (1%) | 38 mg (2%) |
All USDA rabbit entries list zero carbohydrate and zero fiber. The vitamin B12 values are high for any meat, and vitamin B12 occurs naturally in animal foods rather than plant foods, according to the NIH Office of Dietary Supplements; our B12 foods guide compares other sources. Plain rabbit is very low in sodium, so most of the sodium in a rabbit dish comes from salt, stock and sauces.
Rabbit meat vs chicken and pork
Rabbit is often compared with chicken because both are pale and mild. This table lines up cooked USDA SR Legacy entries per 3 ounces (85 g).
| Meat, cooked, 3 oz (FDC) | Calories | Protein | Fat | Iron | Zinc | Vitamin B12 | Selenium |
|---|---|---|---|---|---|---|---|
| Rabbit, farm-raised, roasted (172522) | 167 | 24.7 g | 6.8 g | 1.9 mg (11%) | 1.9 mg (18%) | 7.1 mcg (294%) | 32.7 mcg (60%) |
| Rabbit, wild, stewed (174348) | 147 | 28.1 g | 3.0 g | 4.1 mg (23%) | 2.0 mg (18%) | 5.5 mcg (231%) | 12.9 mcg (23%) |
| Chicken breast, roasted (171477) | 140 | 26.4 g | 3.0 g | 0.9 mg (5%) | 0.9 mg (8%) | 0.3 mcg (12%) | 23.5 mcg (43%) |
| Chicken thigh, roasted (172388) | 152 | 21.1 g | 6.9 g | 1.0 mg (5%) | 1.6 mg (15%) | 0.4 mcg (15%) | 23.0 mcg (42%) |
| Pork tenderloin, lean, roasted (168250) | 122 | 22.2 g | 3.0 g | 1.0 mg (5%) | 2.1 mg (19%) | 0.5 mcg (20%) | 32.5 mcg (59%) |
In these entries, farm-raised rabbit sits closer to chicken thigh than to breast for fat, while wild rabbit is as lean as chicken breast. Rabbit has roughly twice the iron and zinc of chicken breast and many times its vitamin B12. See chicken breast nutrition for that side of the comparison and our goat meat guide for another lean meat.
Is rabbit meat healthy?
Like any single food, rabbit is neither a health food nor a problem food on its own; what matters is what it supplies and how it fits your overall eating pattern.
- High-quality protein. USDA lists 25 to 28 grams of protein per 3-ounce cooked serving across the three entries; our high-protein foods list shows other options.
- Vitamin B12, selenium and niacin. All three are high in the USDA rabbit entries.
- Iron. Wild rabbit is the better iron source of the two in USDA data. The NIH Office of Dietary Supplements notes that meat contains both heme and nonheme iron; see foods high in iron.
- Cholesterol. Farm-raised rabbit is close to chicken breast in the USDA figures; wild stewed rabbit is higher. Our foods high in cholesterol guide explains the numbers.
Is rabbit red meat? It depends on whose definition you use. The International Agency for Research on Cancer (IARC) defined red meat in 2015 as all types of mammalian muscle meat, which would include rabbit, although its list of examples did not name rabbit. CDC’s alpha-gal syndrome page does list rabbit among the red meats that people with that tick-related allergy are advised to stop eating. Rabbit is not one of the nine major food allergens named by FDA.
What was rabbit starvation?
Rabbit starvation is a historical term, not a modern diagnosis. A 2021 review in the American Journal of Physical Anthropology by Tushingham and colleagues explains that eating too much lean meat without enough fat or carbohydrate can lead to protein poisoning, which early explorers called rabbit starvation, and that hunter-gatherer groups relied on fattier foods or starchy plants to stay below a dietary protein ceiling. The review notes the limits are tightest for smaller people, children and pregnant or nursing mothers.
A 2006 review by Bilsborough and Mann on dietary protein described the problem in physiological terms: the liver can only convert so much excess nitrogen into urea, and the review lists nausea, diarrhea and, in extreme historical cases, death among the reported effects of excessive protein. These accounts describe survival situations where lean wild game was nearly the only food. Rabbit eaten as part of an ordinary mixed diet is a different situation. If you are considering an all-meat or very high-protein eating pattern, our carnivore diet guide summarizes the evidence, and a clinician or registered dietitian can review it with you.
Tularemia, handling and safe cooking temperature
Tularemia is an infection that CDC says spreads through tick and deer fly bites, contact with infected animals, contaminated water and inhaled dust or aerosols. CDC’s prevention advice for people who hunt, trap or skin animals is specific:
- Wear gloves when handling animals, especially rabbits, muskrats, prairie dogs and other rodents (CDC).
- Cook game meat thoroughly before eating (CDC).
- Cook rabbit, wild or farm-raised, to an internal temperature of 160°F, checked with a food thermometer (FoodSafety.gov).
Rabbit is not one of the livestock species listed in the federal meat inspection rules (9 CFR 301.2). Instead, inspection of rabbits is voluntary under 9 CFR part 354, which operates under the Agricultural Marketing Act of 1946, and the regulation states that inspection fees are paid by the applicant. In practice, that means rabbit meat may or may not carry a USDA inspection mark, so check the package or ask the seller how it was processed. Because rabbit is lean, moist cooking such as braising or stewing keeps it tender while it reaches 160°F.
Frequently Asked Questions
Is rabbit meat healthier than chicken?
Neither is simply healthier. In USDA data, rabbit has more iron, zinc and vitamin B12 than chicken breast, while farm-raised rabbit has more fat than breast meat.
How much protein is in rabbit meat?
USDA lists about 25 grams of protein in 3 ounces of roasted farm-raised rabbit and about 28 grams in stewed wild rabbit.
Can you get sick from eating only rabbit meat?
Historical accounts and reviews describe protein poisoning, called rabbit starvation, when very lean meat was nearly the only food, without enough fat or carbohydrate.
What temperature should rabbit be cooked to?
FoodSafety.gov lists 160°F for rabbit, whether wild or farm-raised.
Is rabbit meat inspected by USDA?
Rabbit inspection is voluntary under 9 CFR part 354, with fees paid by the processor that applies, so not all rabbit carries a USDA mark.
Do I need gloves to clean a wild rabbit?
CDC recommends gloves when handling animals, especially rabbits, because of tularemia, and thorough cooking of game meat.
Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Last reviewed October 2026.
Related guides: Goat Meat: USDA Nutrition, How It Compares and Cooking Safety, Venison Nutrition: Deer Meat vs Beef, CWD and Lead Safety, High Protein Foods: USDA Values for Meat, Dairy and Plant Sources.