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Meat, fish, and eggs

Stewed rabbit

Stewed rabbit provides 30.4 g of protein for 206 kcal per 100 g (3.5 oz), or 14.8 g of protein for every 100 kcal.

USDA description: Rabbit, domesticated, stewed

  • High in protein
  • Easy to digest

Estimated satietyHow it is calculated

Starting point+1
Moderate energy density: 206 kcal/100 g0
Protein: 14.8 g/100 kcal+2
Fiber: 0.0 g/100 kcal0
Solid food with 58.8 g of water, under 700

Our own estimate from the values per 100 g: useful for comparing foods with each other, not a measurement in people. Holt index (1995): this food was not measured.

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Last updated
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Sources
8 primary
Data
USDA FDC 174346

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Nutrition facts

Calories
247 kcal per serving
206 kcal per 100 g (3.5 oz)
Protein
36.5 g per serving
30.4 g per 100 g (3.5 oz)
Carbohydrates
0 g per serving
0 g per 100 g (3.5 oz)
of which sugars
0 g per serving
0 g per 100 g (3.5 oz)
Fiber
0 g per serving
0 g per 100 g (3.5 oz)
Fat
10.1 g per serving
8.4 g per 100 g (3.5 oz)
of which saturated
3 g per serving
2.5 g per 100 g (3.5 oz)
Water
70.6 g per serving
58.8 g per 100 g (3.5 oz)

Source: USDA FoodData Central: Game meat, rabbit, domesticated, composite of cuts, cooked, stewed (FDC ID 174346), accessed September 23, 2026.

A typical 120 g (4 oz) serving provides about 247 kcal, 36.5 g of protein, and 0 g of fiber.

The typical serving (120 g (4 oz)) is a common amount used for the math, not a recommendation. Ounces and cups are rounded US equivalents; the values come from the database entry cited in the sources.

What it is and how to eat it

The Dictionary of the Spanish Language defines conejo (rabbit) as a long-eared mammal that is easily domesticated and valued for its meat and fur. The USDA Food Safety and Inspection Service explains that young rabbit is cooked much like young poultry, while mature rabbit has firmer, less tender meat, so larger rabbits are best braised or stewed. This page uses USDA's stewed domesticated rabbit, an average of several cuts, with 206 kcal, 30.4 g of protein and 8.41 g of fat per 100 g of boneless meat.

A 120 g (4.2 oz) serving provides 36.5 g of protein and 247 kcal with 10.1 g of fat; if you eat little, half a serving still adds 18.2 g of protein. The 2025 nutrition advisory on GLP-1 therapy suggests starting meals with protein, eating small, frequent meals when hunger is low and avoiding fatty foods in the first few days of treatment. In those days it usually sits better stewed with vegetables and a little oil than fried or in fatty sauces. Well stewed, it turns tender, and in small pieces with some broth it is easy to eat when appetite is low.

What the evidence says

The USDA Food Safety and Inspection Service recommends cooking rabbit to an internal temperature of at least 160 °F (71.1 °C), checked with a food thermometer. According to USDA it has 6.51 µg of vitamin B12 per 100 g, more than twice the EU reference value of 2.5 µg, and 38.5 µg of selenium, 70% of the 55 µg reference, so it qualifies for the authorized claims that vitamin B12 contributes to normal red blood cell formation and that selenium contributes to the protection of cells from oxidative stress (Regulations (EU) No 1169/2011 and No 432/2012). The International Agency for Research on Cancer (IARC) defines red meat as all mammalian muscle meat and gives beef, veal, pork, lamb, mutton, horse and goat as examples; rabbit is not among those examples. IARC classified red meat in 2015 as "probably carcinogenic to humans" (Group 2A), based on limited evidence from epidemiological studies of its association with colorectal cancer.

The sources for this section are listed under "Sources" at the end of the page.

Satiety

The 1 to 5 score is our own estimate: it starts at 1 point, adds points for low energy density, for protein and fiber per 100 kcal, and for the water in solid foods, and subtracts points for drinks with calories. It is useful for comparing foods with each other; it is not a measurement in people.

What to keep in mind on a GLP-1 medication

High in protein
It has at least 10 g of protein per 100 g and 6 g per 100 kcal. Protein is the most filling nutrient per calorie and helps preserve muscle mass during weight loss, which matters especially when a GLP-1 medication reduces your appetite.
Easy to digest
It is a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. This is an editorial judgment based on common patient guidance, not a measurement: everyone tolerates foods differently.

Frequently asked questions about stewed rabbit

How much protein is in a 120 g (4 oz) serving of stewed rabbit?

100 g (3.5 oz) of stewed rabbit has 30.4 g of protein. A typical 120 g (4 oz) serving has about 36.5 g of protein. That is 14.8 g of protein per 100 kcal, which is why it carries our “High in protein” tag.

How many calories does a 120 g (4 oz) serving of stewed rabbit have?

100 g (3.5 oz) of stewed rabbit has 206 kcal. A typical 120 g (4 oz) serving has about 247 kcal. That is a moderate energy density.

Is stewed rabbit filling?

Moderately: our estimated satiety score is 3 out of 5. Calculation: 1 (base) + 0 (moderate energy density: 206 kcal/100 g) + 2 (protein: 14.8 g/100 kcal) + 0 (fiber: 0.0 g/100 kcal) + 0 (solid food with 58.8 g of water, under 70) = 3. It is an estimate based on its composition, not a measurement in people.

How does stewed rabbit sit with nausea from a GLP-1 medication?

Based on our tags, this is what matters about stewed rabbit on a GLP-1 medication. “High in protein”: plenty of protein per calorie; protein helps preserve muscle mass when you eat less. “Easy to digest”: a soft or low-fat food that many people tolerate well when they feel nauseous or get full quickly. These are general guidelines, not medical advice: everyone tolerates foods differently.

What counts as a normal serving of stewed rabbit?

We use 120 g (4 oz) as a typical serving. That amount provides about 247 kcal, 36.5 g of protein, and 0 g of fiber. It is a reference for calculations, not a recommendation of how much to eat.

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Sources

Sources for the data on this page, with the access date.

  1. Official databaseU.S. Department of Agriculture, Agricultural Research Service.USDA FoodData Central: Game meat, rabbit, domesticated, composite of cuts, cooked, stewed (FDC ID 174346).accessed .
  2. InstitutionRoyal Spanish Academy and Association of Academies of the Spanish Language (RAE-ASALE).Diccionario de la lengua española (Dictionary of the Spanish Language, 23rd ed., online version): "conejo" (in Spanish).accessed .
  3. RegulatorU.S. Department of Agriculture, Food Safety and Inspection Service (USDA FSIS).Rabbit From Farm to Table.accessed .
  4. Clinical guidelineObesity (Wiley).Mozaffarian D, et al. Nutritional priorities to support GLP-1 therapy for obesity: A joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Obesity. 2025;33(8):1475-1503. doi:10.1002/oby.24336.accessed .
  5. RegulatorOfficial Journal of the European Union (EUR-Lex).Regulation (EU) No 1169/2011 on the provision of food information to consumers (Annex XIII, nutrient reference values).accessed .
  6. RegulatorOfficial Journal of the European Union (EUR-Lex).Commission Regulation (EU) No 432/2012 establishing a list of permitted health claims made on foods.accessed .
  7. InstitutionInternational Agency for Research on Cancer (IARC/WHO).Q&A on the carcinogenicity of the consumption of red meat and processed meat (IARC Monographs, Volume 114).accessed .
  8. InstitutionThe Lancet Oncology.Bouvard V, Loomis D, Guyton KZ, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncol. 2015;16(16):1599-1600. doi:10.1016/S1470-2045(15)00444-1.accessed .