Rabbit Meat vs. Pork Meat — Health Impact and Nutrition Comparison

Calories

Compared to rabbit meat, pork meat provides fewer calories per hundred grams. A 100g rabbit meat has 173 calories, whereas pork meat provides 143 calories. The serving size for rabbit and pork meat is 3oz or 85g. One serving of rabbit meat has 147 kcal, whereas one serving of pork meat provides 122 kcal.

Protein

Compared to pork meat, rabbit provides more protein. A 100 g serving of rabbit and pork meat have 33g and 26g of protein, respectively. Both contain all essential amino acids, but rabbit meat is higher in all of them except for histidine.

Fats

Rabbit and pork are equal in fat content. A hundred grams of each meat provides 3.51 grams of fat. However, pork meat has more saturated and monounsaturated fats, whereas rabbit meat provides more polyunsaturated fats.

Fat Type Comparison

Fat type breakdown side-by-side comparison

Rabbit Meat

2

Saturated Fat: Sat. Fat 1.05 g

Monounsaturated Fat: Mono. Fat 0.95 g

Polyunsaturated fat: Poly. Fat 0.68 g

Pork Meat

1

Saturated Fat: Sat. Fat 1.198 g

Monounsaturated Fat: Mono. Fat 1.334 g

Polyunsaturated fat: Poly. Fat 0.506 g

Contains less Sat. FatSaturated Fat	-12.4%
Contains more Poly. FatPolyunsaturated fat	+34.4%

Contains more Mono. FatMonounsaturated Fat

+40.4%

Carbohydrates

Rabbit meat and pork meat do not contain carbs.

Cholesterol

Rabbit meat has more cholesterol than pork meat. A hundred grams of rabbit meat has 123mg of cholesterol, whereas pork meat has 73mg. 

Vitamins

Rabbit meat and pork meat are not good sources of vitamins. Rabbit meat has over 11.5 times more vitamin B12. In a 100g serving, rabbit and pork have 6.51µg and 0.57µg of vitamin B12, respectively. It has also more vitamin E, K, and folate. Pork meat provides more vitamins B1 (thiamine), B2 (riboflavin), B3 (niacin), B5, B6, and D.

Vitamin Comparison

Vitamin comparison score is based on the number of vitamins by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Rabbit Meat

5

Pork Meat

6

Contains more Vitamin EVitamin E	+412.5%
Contains more Vitamin B12Vitamin B12	+1042.1%
Contains more Vitamin KVitamin K	+∞%
Contains more FolateFolate	+∞%
Contains more CholineCholine	+46.1%

Contains more Vitamin DVitamin D	+∞%
Contains more Vitamin B1Vitamin B1	+4650%
Contains more Vitamin B2Vitamin B2	+452.9%
Contains more Vitamin B3Vitamin B3	+16.1%
Contains more Vitamin B6Vitamin B6	+117.4%

~equal in Vitamin C ~0mg

~equal in Vitamin A ~0IU

Minerals

Rabbit meat has over four times more iron, three times more calcium, and 1.5 times more choline, whereas pork meat has over 2.5 times more selenium. Rabbit also provides more magnesium and copper, whereas pork is high in phosphorus, potassium, zinc, and sodium.

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Mineral Comparison

Mineral comparison score is based on the number of minerals by which one or the other food is richer. The "coverage" charts below show how much of the daily needs can be covered by 300 grams of the food.

Rabbit Meat

4

Pork Meat

4

Contains more CalciumCalcium	+200%
Contains more IronIron	+321.7%
Contains more CopperCopper	+58.6%
Contains less SodiumSodium	-21.1%

Contains more PotassiumPotassium	+22.7%
Contains more PhosphorusPhosphorus	+11.3%
Contains more SeleniumSelenium	+151.3%

~equal in Magnesium ~29mg

~equal in Zinc ~2.42mg

Glycemic Index

Rabbit meat and pork meat both have a glycemic index of 0. Foods that naturally contain no carbs do not stimulate glucose absorption and, therefore, do not have a glycemic index.

Acidity

The PRAL value indicates how a food can break down into acids or bases in the body. Rabbit meat has a PRAL level of 16.8, while pork meat has a PRAL value of 13. This difference demonstrates that rabbit meat is considerably more acid-producing than pork meat.

Cardiovascular Health

Studies suggest that higher poultry consumption is either neutral or beneficially linked to cardiovascular disease (CVD), coronary heart disease (CHD), ischemic heart disease, and stroke. However, its association with blood pressure and hypertension is adverse (2).

While red meat has long been linked to a higher risk of cardiovascular diseases (CVDs), recent research suggests that when consumed in recommended amounts, red meat does not significantly increase this risk despite containing heme iron and carnitine (3).

Cancer

The analysis indicates an elevated cancer risk in individuals consuming large amounts of red and processed meats, whereas not in those with a high intake of white meat or poultry.

According to the study, greater consumption of pork did not increase the risk of cancer, while consuming high quantities of beef was significantly linked to cancer (4). 

The World Health Organization (WHO) states that consumption of red and processed meats is linked to a higher risk of colorectal cancer (CRC). The evidence from various studies suggests that red meat and processed meat can increase CRC risk by 20-30%. Specific types of red meat, such as pork, beef, and lamb, have been associated with increased risk in different trials, with pork consumption linked to rectal cancer and lamb consumption linked to colon cancer in one trial each. There is also an association between beef and pork consumption and colon cancer in women in one trial.

Current guidelines recommend limiting red meat intake to 500 g per week or 70 g per day for healthy individuals and suggest limiting processed meat intake. In contrast, white meat, including rabbit meat consumption, is not associated with an increased risk of CRC and is considered safe (5).

Gouty Arthritis

A gout is a form of arthritis characterized by sudden and severe pain attacks, redness, and joint swelling. Following a gout diet can help lower uric acid levels, reducing the risk of gout attacks and slowing joint damage progression. Even when following a gout diet, people with gout still need medication to manage pain and lower uric acid levels.

Lean meats like rabbit or chicken can be consumed in moderation as part of a gout diet (6).

On the other hand, higher red meat intake is associated with a higher risk of gout (7). 

Foodborne Diseases

Pork must be cooked thoroughly to kill parasites and bacteria like Trichinella spiralis, which causes trichinosis. Cooking pork to an internal temperature of 145°F (62.8°C) eliminates these risks. Allowing meat to rest for three minutes before carving or consuming is recommended for safety and quality. Other bacteria like Escherichia coli, Salmonella, Staphylococcus aureus, and Listeria monocytogenes can also be present in pork but are destroyed by proper handling and thorough cooking (8).

Tularemia

Tularemia, or rabbit fever, is a rare disease caused by the bacterium Francisella tularensis. It is associated with rabbit hunting and consuming rabbit meat. It can spread to humans through consuming undercooked meat. Rabbit hunters are at higher risk due to contact when skinning rabbits.

Symptoms vary depending on the infection route but can include fever, throat pain, mouth ulcers, and vomiting. Symptoms typically appear within 3-14 days (9).